Coconut Cream Cake with Coconut Cream Cheese Frosting

If you’re on the lookout for a dessert that embodies the essence of tropical paradise, look no further than this Coconut Cream Cake with Coconut Cream Cheese Frosting. It’s a delightful blend of moist cake, rich coconut flavor, and a luscious cream cheese frosting that is sure to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a must-try!

What You’ll Love About This Recipe

This Coconut Cream Cake is not only visually stunning but also incredibly delicious. Here are some reasons why you’ll love it:

• Moist and Fluffy: The combination of cream of coconut and buttermilk ensures a tender crumb that melts in your mouth.
• Cream Cheese Frosting: The coconut cream cheese frosting is rich and creamy, perfectly balancing the sweetness of the cake.
• Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for bakers of all levels.
• Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or just a cozy family dinner, this cake fits right in!

What We’re Using

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

• 1 cup butter, softened: For a rich and buttery flavor.
• 1 ¾ cup white sugar: Sweetness that balances the coconut flavor.
• 1 cup cream of coconut: Coco Lopez is recommended, found in the drink mixers aisle.
• 4 large eggs: Adds richness and moisture.
• 2 ½ cups flour: The base of the cake.
• 1 teaspoon baking powder: Helps the cake rise.
• ½ teaspoon baking soda: Works with the baking powder for leavening.
• ½ teaspoon salt: Balances the sweetness.
• 1 cup buttermilk: Ensures a moist cake.
• 1 teaspoon coconut extract: Enhances the coconut flavor.
• ½ cup butter, softened: For the frosting.
• 8 ounces block cream cheese, softened: The star of the frosting.
• 1 teaspoon coconut extract: Adds depth to the frosting.
• 2 pounds powdered sugar: One bag for sweetness and texture.
• Milk as needed: To achieve the desired frosting consistency.
• Toasted Coconut: For garnishing, adding texture and flavor.

What’s in the Gear List

Before you start baking, gather these essential tools:

• Mixing bowls: For combining your wet and dry ingredients.
• Electric mixer: For achieving a fluffy batter and creamy frosting.
• Measuring cups and spoons: Precision is key in baking.
• Cake pans: Two 9-inch round pans work best.
• Spatula: For scraping down the sides of your mixing bowl.
• Cooling rack: Essential for cooling your cakes evenly.

Coconut Cream Cake with Coconut Cream Cheese Frosting Made Stepwise

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. This should take about 3-5 minutes.

Step 3: Add the Eggs and Coconut Cream

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the cream of coconut until well combined.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

Step 5: Flavor It Up

Stir in the coconut extract, mixing until fully incorporated.

Step 6: Bake the Cake

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

Step 7: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 8: Make the Frosting

While the cakes are cooling, prepare the coconut cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency. Mix in the coconut extract.

Step 9: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.

Step 10: Garnish

To finish, sprinkle toasted coconut on top of the frosted cake for an extra touch of flavor and texture.

Flavor-Forward Alternatives

If you want to switch things up a bit, consider these alternatives:

• Chocolate Coconut Cake: Replace some of the flour with cocoa powder for a chocolatey twist.
• Vanilla Bean Frosting: Use vanilla bean paste instead of coconut extract for a different flavor profile.
• Pineapple Coconut Cake: Add crushed pineapple to the batter for a fruity addition.
• Almond Extract: Swap out coconut extract for almond extract for a nutty flavor.

Little Things that Matter

Here are some tips to ensure your Coconut Cream Cake is a hit:

• Make sure your ingredients are at room temperature for better mixing.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• Allow the cakes to cool completely before frosting to prevent melting.
• Experiment with different toppings like fresh fruit or chocolate shavings!

Store, Freeze & Reheat

This Coconut Cream Cake can be stored, frozen, and reheated with ease:

• Storing: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the un-frosted cake layers in plastic wrap and aluminum foil, and freeze for up to 3 months.
• Reheating: If you want to enjoy the cake warm, simply reheat in the microwave for a few seconds.

Popular Questions

Can I use unsweetened coconut instead of cream of coconut?

While you can use unsweetened coconut, it will not provide the same creamy texture and sweetness as cream of coconut. If you prefer to use unsweetened coconut, consider adding additional sugar to the batter.

How can I make this cake gluten-free?

To make a gluten-free version of this Coconut Cream Cake, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly and store them in the refrigerator until you’re ready to frost and serve.

What should I serve with this cake?

This Coconut Cream Cake pairs beautifully with a cup of coffee or tea. For a tropical touch, consider serving it with a scoop of coconut ice cream or a dollop of whipped cream.

Quick Weeknight Wins

For those busy weeknights, here are some quick recipe ideas that will satisfy your sweet tooth without the fuss:

• Sausage Egg And Cream Cheese Hashbrown Casserole
• Strawberry Cream Cheese Crumb Bars
• Creamy Mocha Layered Dessert

Bring It to the Table

This Coconut Cream Cake with Coconut Cream Cheese Frosting is not just a dessert; it’s an experience. Its beautiful layers and rich flavors will surely be the highlight of any gathering. Whether you’re serving it at a party or enjoying it at home, each bite will transport you to a tropical getaway.

Indulging in this cake is a perfect way to celebrate life’s special moments or to simply treat yourself. So, roll up your sleeves and get ready to bake! Your taste buds will thank you.