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Coconut Cream Cake

Coconut Cream Cake: 7 Layers of Heavenly Delight

  • Author: basmer1517
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delight in the luxurious taste and texture of this triple-tiered coconut cream cake. Its impressive height is matched only by its rich coconut flavor, making it the ideal dessert for any special occasion.

Ingredients

Scale
  • 1/2 cup butter
  • 1 1/2 cups granulated sugar
  • 6 egg whites
  • 6 tablespoons vegetable oil
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 6 tablespoons coconut milk
  • 6 tablespoons coconut cream
  • 6 tablespoons sour cream
  • 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1/2 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 5 cups powdered sugar
  • 1 – 2 tablespoons (leftover) coconut cream
  • 1/8 teaspoon coconut extract (optional)
  • 1 cup shredded sweetened coconut

Instructions

  1. In a medium bowl, use a hand mixer to beat the butter and sugar together until light and fluffy. Add vanilla extract and coconut extract (if using). Mix briefly.
  2. Beat well until fully incorporated into the sugar/butter mixture. The texture should be smooth, slightly frothy, with a milkshake-like consistency. Slowly drizzle in the vegetable oil while mixing on medium-low speed until well combined.
  3. In a separate bowl, sift together the flour, kosher salt, baking soda, and baking powder.
  4. Add half of the dry ingredients to the wet mixture, followed by half of the coconut milk, coconut cream, and sour cream. Mix on low-speed until just combined. Do not over-mix. Add the remainder of the wet and dry ingredients to the bowl, and mix until fully incorporated. Use a spatula to scrape down the sides of the bowl. Give the batter a final stir by hand with the spatula to ensure a smooth, even consistency.
  5. Divide the cake batter between the prepared pans, filling each about 1/2 full. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
  6. In a large bowl, beat the butter and cream cheese together until smooth. If using (optional) coconut extract, add it now and mix to incorporate.
  7. Add powdered sugar to the bowl, plus a splash of the remaining coconut milk. Mix until smooth and fluffy, about 3 minutes. If the frosting is too thick, add a bit more coconut milk. If it’s too thin, add more powdered sugar until you reach the desired consistency. If the frosting is too sweet add a tiny pinch of salt.
  8. Add 4 dollops of frosting on top of the first layer of cake. This will help prevent the cake from tearing when you spread the frosting. Use a cookie scoop or spoon for this. With an offset spatula, spread the frosting over the cake. Smooth it out with a sweeping motion while turning the cake.
  9. Stack the second cake layer on top of the first, aligning the edges, and repeat the process of dolloping the frosting and spreading it.
  10. Place it bottom side up for an even surface. Add some frosting to a piping bag and snip a small hole at the end. Pipe even lines of frosting around the sides of the cake.
  11. Frost the top of the cake with a small offset spatula. Smooth out the piped-on frosting around the sides with a side scraper held at a 45° angle toward the cake. Apply gentle pressure as you turn the cake plate.
  12. At the top of the cake, pull in the frosting from the outer edges towards the center with a series of strokes. Wipe the spatula clean after each stroke. Tidy up the edges around the bottom of the cake with a clean offset spatula.
  13. Sprinkle shredded coconut over the top. For the sides, with a handful of coconut, start from the bottom and gently move upwards. Let the shreds fall out of your hand and stick to the frosting. Continue until all sides of the cake are covered.

Notes

    • Prep Time: 30 minutes
    • Cook Time: 25 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 729
    • Sugar: 56 g
    • Sodium: 400 mg
    • Fat: 34 g
    • Saturated Fat: 21 g
    • Unsaturated Fat: 10 g
    • Trans Fat: 0 g
    • Carbohydrates: 98.6 g
    • Fiber: 1 g
    • Protein: 6.4 g
    • Cholesterol: 100 mg

    Keywords: Coconut Cream Cake

    Find it online: https://www.recipesmollybaz.com/coconut-cream-cake/