Coconut Cream Cake with Coconut Cream Cheese Frosting

Coconut lovers, rejoice! This Coconut Cream Cake with Coconut Cream Cheese Frosting is a delightful treat that will transport your taste buds straight to a tropical paradise. With a moist, fluffy cake infused with rich coconut flavors and topped with a creamy frosting that has just the right amount of sweetness, this cake is perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply indulging in a sweet craving, this cake is sure to impress. Let’s dive into the details of making this coconut dream cake.

Why It Works Every Time

This Coconut Cream Cake stands out due to its unique blend of ingredients that work harmoniously to create a moist and flavorful cake. The combination of cream of coconut and buttermilk contributes to the cake’s rich texture and enhances the coconut flavor. Using both baking powder and baking soda ensures that the cake rises perfectly, creating a light and airy crumb. The addition of coconut extract intensifies the coconut flavor, making each bite a delightful experience. And let’s not forget about the Coconut Cream Cheese Frosting, which adds a luscious and creamy finish that perfectly complements the cake.

Your Shopping Guide

To make this Coconut Cream Cake with Coconut Cream Cheese Frosting, you’ll need the following ingredients:

• 1 cup butter, softened
• 1 3/4 cup white sugar
• 1 cup cream of coconut (Coco Lopez is recommended)
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon coconut extract
• 1/2 cup butter, softened (for frosting)
• 8 ounces block cream cheese, softened
• 1 teaspoon coconut extract (for frosting)
• 2 pounds powdered sugar (one bag)
• Milk, as needed (for frosting consistency)
• Toasted Coconut (for garnish)

Equipment & Tools

Before you get started, gather the following equipment and tools:

• Mixing bowls – for mixing your batter and frosting.
• Electric mixer – to ensure a smooth and fluffy batter and frosting.
• Measuring cups and spoons – for accurate measurements of ingredients.
• Spatula – to scrape down the sides of your mixing bowl.
• 9-inch round cake pans – to bake the cake layers.
• Cooling rack – for cooling the cake layers before frosting.
• Offset spatula – for spreading the frosting smoothly.

Coconut Cream Cake with Coconut Cream Cheese Frosting Made Stepwise

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure the cake layers release easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In another large bowl, beat together 1 cup of softened butter and the white sugar using an electric mixer until light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Cream of Coconut

Add the eggs, one at a time, beating well after each addition. Then, mix in the cream of coconut until fully combined.

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, then stir in the coconut extract.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.

Step 8: Make the Coconut Cream Cheese Frosting

In a mixing bowl, beat together the 1/2 cup of softened butter and the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. If the frosting is too thick, add milk a little at a time until you reach your desired consistency. Finally, stir in the coconut extract.

Step 9: Frost the Cake

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Step 10: Garnish with Toasted Coconut

Sprinkle toasted coconut over the top of the frosted cake for a beautiful and delicious garnish.

Ingredient Flex Options

If you’re looking to make some adjustments, here are some ingredient flex options:

• Butter: You can substitute with a plant-based butter if you prefer a dairy-free option.
• Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
• Cream of Coconut: If you can’t find cream of coconut, you can use coconut milk, but the texture and flavor may be slightly different.
• Powdered Sugar: You can use granulated sugar blended in a blender to make a quick powdered sugar if you’re in a pinch.

If You’re Curious

Coconut has long been celebrated for its rich flavor and nutritional benefits. It contains healthy fats that can provide energy and support heart health. The use of cream of coconut in this recipe not only enhances the flavor but also adds a creamy texture that makes the cake incredibly moist. Plus, the toasted coconut on top adds a delightful crunch and visual appeal. This cake is not just a dessert; it’s a celebration of tropical flavors that can brighten any day!

Keep-It-Fresh Plan

To keep your Coconut Cream Cake with Coconut Cream Cheese Frosting fresh, store it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If you want to enjoy it later, you can also freeze the cake layers without frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and frost as desired.

Ask the Chef

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just make sure they are completely cooled before wrapping them tightly in plastic wrap.

What can I use instead of cream cheese in the frosting?

You can use mascarpone cheese or a dairy-free cream cheese alternative for a different flavor profile. Just be mindful that the texture may vary slightly.

Is there a way to make this cake chocolate-flavored?

Yes, you can make a chocolate coconut cake by substituting 1 cup of the flour with cocoa powder. This will give you a delicious chocolate twist on the classic coconut flavor.

Can I use fresh coconut instead of toasted coconut?

Yes, you can use fresh shredded coconut, but toasting it enhances the flavor and adds a nice crunch. If you prefer fresh coconut, just make sure to use it within a couple of days for the best taste and texture.

Final Bite

This Coconut Cream Cake with Coconut Cream Cheese Frosting is not just a cake; it’s an experience filled with rich flavors and delightful textures. With its moist layers and creamy frosting topped with toasted coconut, it’s sure to be a showstopper at your next gathering. Whether you’re a coconut connoisseur or just looking to try something new, this cake is bound to become a favorite in your baking repertoire. So, grab your ingredients, get baking, and enjoy every delicious bite of this tropical delight!