Heavenly Coconut Cream Cake

Description:

Heavenly Coconut Cream Cake is a luscious dessert that boasts layers of moist coconut-flavored cake, rich coconut cream filling, and a fluffy whipped cream frosting, all topped with a sprinkle of shredded coconut. Perfect for any special occasion, this cake is as light as a cloud and packed with tropical flavor.

Origin:

A classic dessert with roots in Southern baking traditions, the Coconut Cream Cake is beloved for its light, creamy texture and irresistible coconut flavor. This heavenly version elevates the original with a creamy filling and a touch of indulgence in every bite.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup canned coconut milk (shake well before using)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

For the Coconut Cream Filling:

• 1 1/2 cups whole milk
• 1/2 cup canned coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 1/2 teaspoon coconut extract

For the Frosting:

• 2 cups heavy whipping cream, chilled
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• 1 1/2 cups sweetened shredded coconut

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Alternate adding the dry ingredients and the coconut milk to the batter, starting and ending with the dry ingredients. Mix just until combined.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Coconut Cream Filling:

8. In a medium saucepan, combine the whole milk, coconut milk, and sugar. Heat over medium heat until warm.
9. In a small bowl, whisk together the cornstarch and egg yolks. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook, stirring constantly, until thickened.
10. Remove from heat and stir in the coconut extract. Transfer the filling to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.

Make the Frosting:

11. In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake:

12. Place one cake layer on a serving plate. Spread an even layer of the coconut cream filling on top. Place the second cake layer over the filling.
13. Frost the top and sides of the cake with the whipped cream frosting.
14. Sprinkle the shredded coconut evenly over the top and sides of the cake.

Serve:

15. Chill the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!

Tips for Success:

• Use canned coconut milk for a richer flavor. Shake the can well before measuring.
• Chill the mixing bowl and beaters before whipping the cream for better results.
• Toast the shredded coconut for extra depth of flavor and a slightly crispy texture.

Recommendations:

• Store leftovers in the refrigerator for up to 3 days.
• Pair with a hot cup of tea or coffee for a delightful dessert experience.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~450
• Protein: 6g
• Fat: 25g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 35g
• Sodium: 200mg

Heavenly Coconut Cream Cake is a show-stopping dessert that’s sure to impress with its light texture and tropical flavor.