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Heavenly Coconut Cream Cake

Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!
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Indulge in a slice of tropical bliss with our Heavenly Coconut Cream Cake: A Slice of Paradise Awaits! This delightful dessert features three layers of soft, fluffy coconut-infused sponge cake, generously filled with creamy coconut custard and topped with light whipped frosting. Each bite transports you to a sun-kissed paradise, making it the perfect centerpiece for celebrations or simply a sweet treat for yourself. With easy-to-follow instructions and customizable decoration options, this cake is sure to impress both novice bakers and seasoned pros alike. Elevate your dessert game and savor the rich flavors of coconut in every delicious slice!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup coconut milk (full-fat)
  • ½ cup buttermilk
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk (for filling)
  • 1 cup whole milk
  • ½ cup granulated sugar (for filling)
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter (for filling)
  • ½ tsp coconut extract (for filling)
  • ½ cup sweetened shredded coconut (for filling)
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ tsp coconut extract (for frosting)
  • 1 ½ cups sweetened shredded coconut (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round pans by greasing and lining them with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, whisk together the full-fat coconut milk and buttermilk until smooth.
  4. Cream the unsalted butter and granulated sugar together in a large mixing bowl until pale and fluffy.
  5. Add eggs one at a time into the butter mixture, beating well after each addition. Mix in both vanilla extract and coconut extract until well combined.
  6. Alternate adding the dry ingredients mixture and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
  7. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for about 25–28 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
  9. In a saucepan over medium heat, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually add both types of milk while continuously whisking. Cook until thickened for about 5–7 minutes.
  10. Once thickened, remove from heat; stir in butter, remaining coconut extract, and shredded coconut. Cover directly with plastic wrap to prevent skin formation. Chill until completely cool.
  11. In a chilled bowl, beat heavy cream along with powdered sugar and extracts until stiff peaks form. Refrigerate until needed.
  12. Place one cooled cake layer on a serving plate. Spread half of the chilled coconut filling on top. Place second layer on top; spread remaining filling evenly over it.
  13. Add third layer on top of everything. Frost entire cake with whipped cream frosting using an offset spatula or knife.
  14. Gently press shredded coconut around sides and top of the frosted cake for decoration.
  15. Refrigerate cake for at least two hours before slicing to let layers set properly.
  16. Slice your creation into pieces, serve it up nicely on plates, and enjoy!

Nutrition

Find it online: https://recipzy.com/heavenly-coconut-cream-cake-a-slice-of-paradise-awaits/