Coconut cream cake

In the realm of desserts, where sweetness intertwines with indulgence, there exists a creation that stands as an epitome of culinary elegance – the Coconut Cream Cake. This confectionery masterpiece is not just a dessert; it’s a symphony of flavors and textures, an ode to the tropical paradise. The soft notes of coconut dance with the rich crescendo of cream, enveloping your senses in a melody of pure delight. Embark on a journey through this recipe, where flour and sugar transform into artistry, and every bite whisks you away to an island of bliss.


Gather these treasures before you begin your culinary odyssey:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut (for added texture)

For the Coconut Cream Frosting:

  • 2 cups heavy cream
  • 1 cup coconut cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Garnish:

  • Toasted shredded coconut

Step by Step Guide

  1. Prelude of Preheat: Preheat your culinary stage to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring your creations won’t stick to the limelight.
  2. Harmonious Mixing: In a grand mixing bowl, whisk together the flour, baking powder, and salt. This symphonic blend shall form the foundation of your creation.
  3. Butter’s Crescendo: In another enchanted bowl, cream the butter and granulated sugar until the mixture metamorphoses into a fluffy cloud. This is the beating heart of your cake, where sweet dreams are born.
  4. Egg’s Elegy: One by one, introduce the eggs into the butter-sugar ballet. Let each egg pirouette gracefully before adding its counterpart. This dance symbolizes unity and richness.
  5. Coconut Cadence: Now, a teaspoon of coconut extract to infuse the composition with tropical charisma. Like a whisper of ocean breeze, it transports you to distant shores.
  6. Milk’s Melody: Pour in the coconut milk and mix gently. This liquid serenade binds the elements together, creating a seamless harmony.
  7. Flourish of Flour: Gradually add the flour mixture to the wet ensemble, alternating with moments of tender incorporation. This dance of dry and wet illustrates the yin and yang of flavors.
  8. Texture Tango: Fold in the shredded coconut with a gentle swirl. The texture plays a crucial role, much like the varied landscapes of an island.
  9. Baking Sonata: Divulge the batter equally into the prepared pans. Let them bake for 25-30 minutes until they’re a golden symphony and a toothpick inserted emerges clean.
  10. Creamy Coda: While the cakes cool, let’s prepare the frosting. In a bowl, combine heavy cream, coconut cream, powdered sugar, and vanilla extract. Whisk until peaks form, like waves reaching their zenith.
  11. Elevation Assembly: Place one cake layer on your platter, generously coat it with the coconut cream frosting. Add the second layer and repeat the rhapsody. Crown your creation with the final layer.
  12. Coconut Crescendo: With an artful sweep, frost the entire cake with the remaining coconut cream. Pat toasted shredded coconut onto the sides, like sands adorning the shore.


And there you have it, a Coconut Cream Cake that’s not just dessert; it’s a journey. Each bite is a passport to a sun-kissed reverie, a taste of the tropics delivered through layers of elegance. The coconut whispers its tales, the cream orchestrates indulgence, and together they compose a dessert symphony that lingers long after the last note. This cake is not just a recipe; it’s a reminder that in the realm of culinary artistry, every creation can be a masterpiece.

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