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Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!

Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!
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Indulge in the tropical delight of the Heavenly Coconut Cream Cake, a luscious dessert that’s perfect for any occasion—from birthdays to casual gatherings. This cake features three moist layers of coconut-infused sponge cake, generously filled with a creamy coconut custard and topped with whipped cream and shredded coconut. Each bite is a delightful combination of light texture and rich flavor, offering a sweet escape to a paradise of coconut bliss. Whether served at a festive celebration or as a special treat at home, this cake promises to impress with its elegant presentation and irresistible taste.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (240 ml) coconut milk (full-fat)
  • ½ cup (120 ml) plant-based milk (substituting buttermilk)
  • 1 cup (225 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 5 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1 cup (240 ml) coconut milk (for filling)
  • ½ cup (100 g) 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 (40 g) sweetened shredded coconut (for filling)
  • 2 cups (480 ml) heavy whipping cream
  • ½ cup (60 g) powdered sugar
  • ½ tsp coconut extract (for frosting)
  • 1 ½ cups (120 g) sweetened shredded coconut (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, mix coconut milk and plant-based milk.
  4. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
  5. Alternately add the dry ingredients and milk mixture to the creamed butter.
  6. Divide batter among pans and bake for 25–28 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to wire racks.
  8. For filling, whisk together sugar, cornstarch, egg yolks in a saucepan; gradually add milks while whisking.
  9. Cook over medium heat until thickened; stir in butter, coconut extract, and shredded coconut. Chill filling.
  10. Whip heavy cream with powdered sugar until stiff peaks form for frosting.
  11. Assemble layers with filling between them; frost the entire cake and coat with shredded coconut.
  12. Refrigerate for at least 2 hours before serving.

Nutrition

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

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