Servings: 8 slices
Calories: 420kcal
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- 2 round cake pans
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and line with parchment paper for easy removal.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour and baking powder. Gradually add to the butter mixture, alternating with coconut milk, stirring gently.
- Fold in the shredded coconut and vanilla extract. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- To prepare frosting, whip the heavy cream until soft peaks form, then gradually add powdered sugar until combined.
- Once the cakes are cooled, frost the top of one layer, place the other layer on top, and frost the top and sides.
- Garnish with additional shredded coconut if desired and serve.
Notes
This Coconut Cream Cake is a delightful tropical treat that's sure to impress your friends and family. Its rich flavor and creamy texture make it a favorite for any special occasion.
Nutrition
Calories: 420kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
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