Easy Coconut Cream Layer Cake

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Easy Coconut Cream Layer Cake

242 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):
Hello, cake enthusiasts! Chef Liam here with a tropical delight: Easy Coconut Cream Layer Cake. This fluffy, moist cake is layered with rich coconut cream frosting and topped with shredded coconut for the ultimate tropical treat. Perfect for celebrations or when you’re craving something sweet and summery. Let’s bring the tropics to your kitchen!

Nutrition Facts

Calories 350 ; fat 18g; Sodium 150mg; Carbohydrates 45g; Protein 4g. Fiber: 2g

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Descriptions

This Easy Coconut Cream Layer Cake is a tropical dream come true! With moist coconut-flavored cake layers and creamy frosting made with real coconut milk, it’s a dessert that’s as delicious as it is beautiful. Whether for a party or a special treat, this cake will transport you to paradise with every bite.

Directions

For the Cake:

Step 1

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Stir until just combined.

Step 5

Fold in the shredded coconut.

Step 6

Divide the batter evenly between the prepared pans and smooth the tops.

Step 7

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

Step 1

In a chilled bowl, whip the heavy cream until soft peaks form.

Step 2

Add the coconut cream, powdered sugar, vanilla extract, and coconut extract. Continue whipping until the frosting holds stiff peaks.

For Assembling:

Step 1

Place one cake layer on a serving plate and spread a generous layer of frosting on top.

Step 2

Place the second layer on top and frost the entire cake.

Step 3

Press the toasted shredded coconut onto the sides and top of the cake for garnish.

Pro Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter and frosting.
- Even Layers: Use a kitchen scale to divide the batter evenly between pans.
- Toasted Coconut: Toast shredded coconut for a nutty, golden touch.
FAQs
1. Can I make this cake ahead of time?
  - Yes, you can bake the cake layers a day in advance. Store them wrapped tightly in plastic wrap. Frost the cake on the day of serving.
2. Can I use sweetened shredded coconut?
  - Absolutely! Adjust the frosting sweetness if needed.
3. How do I store leftovers?
  - Keep the cake in an airtight container in the refrigerator for up to 4 days.
Creative Variations
- Chocolate Coconut Cake: Add a layer of chocolate ganache between the cake layers.
- Tropical Twist: Incorporate pineapple chunks into the frosting or use a pineapple filling.
- Mini Cakes: Bake in cupcake tins for individual servings.
Nutritional Facts (Approximate)
- Calories: 420 per slice
- Fat: 21g
- Carbohydrates: 54g
- Protein: 4g
- Fiber: 2g
Conclusion
This Easy Coconut Cream Layer Cake is a tropical treat that’s sure to impress. Whether for a special occasion or just because, it’s a cake that delivers flavor, elegance, and joy in every bite.
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