Easy Coconut Cream Cake Recipe
Indulging in the decadent flavors of a coconut cream cake can transport you to a tropical paradise. This easy-to-make dessert features rich and creamy layers, complemented by a gentle coconut aroma that enhances every bite. Perfect for family gatherings or special occasions, this easy coconut cream cake recipe is a sure crowd-pleaser that can be made by both experienced chefs and novice bakers alike.
Growing up, coconut cakes were a staple at our family gatherings, particularly during summer picnics. My grandmother used to bake this delightful cake from scratch and would always invite me over to help whip the cream topping. The smell of freshly toasted coconut would fill the house, creating a warm and inviting atmosphere. This cake is more than just a dessert; it’s a cherished family tradition that brings loved ones together, sharing stories and laughter around the dining table.
Why You’ll Love This Recipe
This recipe is incredibly versatile and easy to prepare, making it an excellent choice for any skill level. The luscious, creamy texture of the cake pairs perfectly with the light coconut flavor, offering a unique twist on traditional cakes. It’s also customizable, allowing you to adjust sweetness or add your favorite tropical fruits for an extra burst of flavor. Perfect for any occasion, this cake can be dressed up for elegant dinners or kept simple for casual weekend treats.
Ingredients Notes
Using fresh coconut cream is essential for a rich texture, but canned coconut milk can be a suitable substitute if fresh is unavailable. Consider toasting shredded coconut for added depth of flavor and texture. When choosing flour, opt for cake flour to achieve a softer, fluffier cake. Don’t hesitate to swap out granulated sugar for a coconut sugar alternative for a more robust taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with parchment paper and a light coating of cooking spray.
Step 2
In a large mixing bowl, combine the cake flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Step 3
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until the batter is just combined. Fold in shredded coconut.
Step 4
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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Step 5
For the frosting, whip heavy cream with powdered sugar and coconut extract until soft peaks form. Frost the cooled cakes and sprinkle additional toasted coconut on top for garnish.
Storage Options
This coconut cream cake can be stored in an airtight container in the refrigerator for up to three days. If you plan to freeze it, wrap each cake layer individually in plastic wrap and aluminum foil. The cake can be frozen for up to two months. When ready to serve, thaw in the refrigerator overnight, then frost as desired.
Variations & Substitutions
For a dairy-free version, substitute the heavy cream with coconut cream and butter with a plant-based alternative. To add a fruity touch, incorporate chunks of pineapple into the batter or between the layers. Consider swapping the vanilla extract with almond extract for a different flavor profile.
Serving Suggestions
This coconut cream cake is best served slightly chilled, allowing the flavors to meld together. Pair it with a chilled glass of tropical fruit juice or a cup of tea for an afternoon delight. It’s an excellent dessert for summer picnics, bridal showers, or any gathering where a refreshing, light treat is desired.
Frequently Asked Questions
Can I make this cake gluten-free? Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that it’s labeled “cup-for-cup” replacement to maintain a similar texture.
How can I enhance the coconut flavor? Adding a teaspoon of coconut extract to both the batter and the frosting can intensify the coconut flavor. You can also use coconut cream instead of milk for a richer taste.
Is it possible to make this cake into cupcakes? Absolutely! Divide the batter evenly among lined muffin tins and bake at 350°F (175°C) for 15-20 minutes or until a toothpick comes out clean. Adjust the baking time as needed based on your oven.
This coconut cream cake truly is a testament to the joy of baking and sharing with others. Its irresistible aroma and delightful flavors make it a cherished addition to any baker’s repertoire, honoring both tradition and taste in every slice.
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Easy Coconut Cream Cake Recipe
Ingredients
Main Ingredients
- 1 box white cake mix 15.25 oz box
- 1 cup coconut milk full-fat
- 3 eggs large
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut sweetened
- 1 container cool whip 8 oz, thawed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the white cake mix, coconut milk, eggs, vegetable oil, and vanilla extract. Beat on medium speed until well blended.
- Fold in the shredded coconut.
- Pour the batter into the prepared 9x13 inch pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread the thawed Cool Whip over the cooled cake.
- Optional: Sprinkle additional shredded coconut on top as garnish.
Notes
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