Coconut Cream Dream Cake
This light and fluffy coconut cream cake is layered with rich coconut frosting and topped with toasted coconut flakes for the perfect tropical dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened shredded coconut toast lightly for topping
- 1 cup coconut milk
- 0.5 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Alternately add flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Beat until just combined.
- Divide batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.
- Frost with your favorite coconut cream frosting, then sprinkle toasted shredded coconut on top.
Notes
For an extra tropical touch, add pineapple chunks between layers or a splash of rum to the frosting.