Coconut Cream Layer Cake Recipe
Introducing the Perfect Coconut Cream Layer Cake
If you are looking for a delicious and creamy dessert, you can't go wrong with a coconut cream layer cake. This classic cake recipe is simple to make, but has a rich flavor and texture that will leave you wanting more. The layers of moist and fluffy cake are sandwiched between a creamy coconut cream frosting, giving it a tropical flavor that will have your mouth watering for more. Plus, the presentation of this cake is just as beautiful as it is tasty, making it perfect for any special occasion.
Ingredients
For the Cake:
-2¼ cups all-purpose flour
-1 teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-1 cup unsalted butter, softened
-1½ cups granulated sugar
-3 large eggs, room temperature
-1 teaspoon pure vanilla extract
-1 cup full-fat coconut milk
-1 teaspoon coconut extract (optional)
For the Coconut Cream Frosting:
-2¼ cups full-fat coconut milk
-1 cup unsalted butter, softened
-4½ cups powdered sugar
-1 teaspoon coconut extract (optional)
-½ teaspoon salt
-2 tablespoons cornstarch
Instructions
1. Preheat the oven to 350°F and butter and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Using a stand mixer or a hand-held mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing until just combined. Add the vanilla and mix until combined.
3. Add the dry ingredients to the wet ingredients and mix until just combined. With the mixer on low speed, slowly add the coconut milk and mix until just combined. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cakes cool for 10 minutes before transferring to a wire rack to cool completely.
5. Meanwhile, prepare the coconut cream frosting. In a medium saucepan, heat the coconut milk until just simmering. Remove from the heat and set aside.
6. In a stand mixer or using a hand-held mixer, cream together the butter and powdered sugar until light and fluffy, about 3 minutes. Add the coconut extract, if using, and mix until combined. With the mixer on low speed, slowly add the hot coconut milk and mix until just combined.
7. Add the cornstarch and salt and mix until just combined. The frosting should be thick and creamy. Let the frosting cool to room temperature before using.
8. To assemble the cake, place one layer of the cooled cake on a cake stand or plate. Spread a generous layer of the coconut cream frosting over the top of the cake. Place the other layer of cake on top and spread the remaining frosting over the top and sides of the cake. Refrigerate for at least 1 hour before serving.
Nutrition
Serving Size: 1 slice (1/8 of cake)
Calories: 492 kcal
Carbohydrates: 64.2g
Protein: 4.4g
Fat: 24.7g
Saturated Fat: 15.2g
Cholesterol: 88mg
Sodium: 244mg
Potassium: 82mg
Fiber: 0.6g
Sugar: 44.9g
Vitamin A: 637IU
Calcium: 41mg
Iron: 1mg
Conclusion
This coconut cream layer cake is a delicious and dreamy dessert that is sure to please. The layers of moist and fluffy cake are sandwiched between a creamy coconut cream frosting, making for an impressive presentation that is sure to wow your guests. Plus, it's easy to make and is sure to be a hit at any gathering. So, the next time you need a special cake for a special occasion, try this coconut cream layer cake recipe – you won't be disappointed!
Post a Comment for "Coconut Cream Layer Cake Recipe"