Classic Coconut Cream Cake Recipe
This recipe is perfect for those who love traditional coconut cake with creamy filling and frosting.
Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar, alternating with the coconut milk. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
Once the cakes are cooled, spread coconut cream frosting between the layers and on the top and sides of the cake. Garnish with shredded coconut, if desired.
Vegan Coconut Cream Cake Recipe
This recipe is for those who prefer a vegan version of a classic coconut cream cake.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned coconut milk (full fat)
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut milk, applesauce, sugar, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
Once the cakes are cooled, spread coconut whipped cream frosting between the layers and on the top and sides of the cake. Garnish with shredded coconut, if desired.
Coconut Cream Cupcakes Recipe
This recipe is perfect for those who want to enjoy the delicious flavors of coconut cream cake in a smaller portion.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup canned coconut milk (full fat)
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
Instructions
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut milk and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded coconut.
Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before removing them to a wire rack to cool completely.
Once the cupcakes are cooled, frost them with coconut cream frosting. Garnish with shredded coconut, if desired.
Conclusion
Coconut cream cake is a versatile and delicious dessert that can be enjoyed in many ways. Whether you prefer a classic recipe, a vegan version, or cupcakes, coconut cream cake is sure to impress your taste buds. With these recipes, you can create a variety of unique and delicious versions of this beloved dessert and share your culinary expertise with others.
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