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Creme of Coconut Cake

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Elevate your dessert game with our Cream of Coconut Cake – a symphony of tropical flavors that will transport you to a sunny paradise with every bite. Moist and decadent, this cake is infused with the luscious richness of cream of coconut, creating a heavenly treat that’s perfect for special occasions or a delightful everyday indulgence. Let the sweet aroma and vibrant taste of the tropics fill your kitchen as you embark on a journey of pure delight with this irresistible cake.

Exciting Story: In our kitchen, where creativity meets culinary joy, the story of the Cream of Coconut Cake unfolds. Picture the excitement as we experimented with the perfect balance of coconut creaminess, sweetness, and the lightness of cake. The first slice revealed a moist crumb and a burst of tropical flavor that had us imagining sandy beaches and clear blue skies. Now, we’re thrilled to share this recipe, inviting you to experience the essence of the tropics in a delectable cake.

Why This Tropical Delight: Cream of Coconut Cake: Unveiling Why This Recipe Is a Must-Try for Cake Enthusiasts!

Selling Points:

  • Tropical Paradise: Immerse yourself in the exotic flavors of the tropics with the rich, coconut-infused goodness of this cake.
  • Moist and Tender: Experience a tender crumb and unparalleled moistness that makes each bite a delectable journey for your taste buds.
  • Versatile Elegance: Perfect for birthdays, celebrations, or a simple dessert, this cake combines elegance with the simplicity of baking.
  • Coconut Cream Frosting: The dreamy coconut cream frosting takes this cake to the next level, adding a layer of sweetness and coconut indulgence.

Notes:

  • Ensure the cream of coconut is well mixed before using, as it may separate in the can.
  • For a lighter frosting, you can add more cream of coconut to achieve the desired consistency.
  • Toasted coconut can be used for garnish for an extra layer of flavor and texture.

Frequently Asked Questions:

Can I use coconut milk instead of cream of coconut?

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While coconut milk can be substituted, the cream of coconut provides a richer, sweeter flavor. Adjust the sweetness accordingly.

Can I make this cake ahead of time?

Yes, you can bake the cakes in advance and freeze them, then frost the cake when you’re ready to serve.

Can I use sweetened shredded coconut for garnish?

Absolutely! Sweetened shredded coconut adds an extra layer of sweetness and can be used for garnish.

Delight in the tropical paradise of our Cream of Coconut Cake – a moist and flavorful dessert that captures the essence of the tropics in every slice. Bake, frost, and savor the richness of coconut goodness with each indulgent bite!

Creme of Coconut Cake

0.0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:
  • cups all-purpose flour

  • 1/2 teaspoons 1/2 baking powder

  • /2 teaspoon baking soda

  • /2 teaspoon salt

  • cup unsalted butter, softened

  • 1/2 cups 1/2 granulated sugar

  • large eggs

  • teaspoon vanilla extract

  • cup cream of coconut (such as Coco Lopez)

  • /2 cup sour cream

  • For the Coconut Cream Frosting:
  • cup unsalted butter, softened

  • cups powdered sugar

  • /2 cup cream of coconut

  • /2 teaspoon coconut extract

  • Shredded coconut for garnish (optional)

Directions

  • Preheat and Prepare:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Sift Dry Ingredients:
  • In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar:
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add Eggs and Vanilla:
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Alternate Dry and Wet Ingredients:
  • Gradually add the sifted dry ingredients to the butter mixture, alternating with the cream of coconut. Begin and end with the dry ingredients. Mix until just combined. Fold in the sour cream.
  • Divide and Bake:
  • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and Prepare Frosting:
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Meanwhile, prepare the coconut cream frosting.
  • Make Coconut Cream Frosting:
  • In a mixing bowl, beat together the softened butter, powdered sugar, cream of coconut, and coconut extract until smooth and creamy.
  • Frost the Cake:
  • Once the cakes are completely cooled, spread a layer of coconut cream frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake.
  • Garnish and Serve:
  • If desired, garnish the cake with shredded coconut. Slice, serve, and indulge in the tropical bliss of Cream of Coconut Cake!

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