Indulge in the tropical flavors of this Creamy Coconut Dream Cake, a moist, fluffy, and decadent dessert that will transport your taste buds to paradise! Perfect for celebrations, family gatherings, or simply satisfying your sweet tooth, this cake is a coconut lover’s dream. With its rich coconut milk-infused batter, luscious frosting, and a generous garnish of shredded coconut, this cake is as beautiful as it is delicious. Let’s dive into the recipe and create this masterpiece step by step!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened 🧈
- 2 cups granulated sugar 🍚
- 4 large eggs 🥚🥚🥚🥚
- 1 teaspoon pure vanilla extract 🌿
- 3 cups all-purpose flour 🍚
- 1 tablespoon baking powder 🥄
- 1/2 teaspoon baking soda 🥄
- 1/2 teaspoon salt 🧂
- 2 cups coconut milk 🥥
- 1 1/2 cups sweetened shredded coconut 🥥
For the Frosting:
- 1 cup unsalted butter, softened 🧈
- 4 cups confectioners’ sugar 🍚
- 1/4 cup coconut milk 🥥
- 1 teaspoon vanilla extract 🌿
- 1 1/2 cups sweetened shredded coconut (for garnish) 🥥
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking the cake layers evenly.
Lightly grease three 9-inch round cake pans with butter or a non-stick spray for easy removal of the cakes after baking.
This step ensures the cakes don’t stick, making them easier to remove from the pans once baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add the 1 cup of softened unsalted butter and 2 cups of granulated sugar.
Using an electric mixer or stand mixer, beat the butter and sugar together on medium speed for 3-5 minutes, or until the mixture becomes light, fluffy, and pale in color. This step is crucial for creating a tender crumb in the cake.
Step 3: Add Eggs and Vanilla
Crack 4 large eggs into a small bowl (to avoid shell fragments).
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. This ensures the eggs are fully incorporated and the batter remains smooth.
Stir in 1 teaspoon of vanilla extract for a hint of warmth and flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This ensures the leavening agents are evenly distributed throughout the flour.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with 2 cups of coconut milk. Start and end with the dry ingredients. For example:
- Add 1/3 of the dry ingredients, mix until just combined.
- Pour in 1/2 of the coconut milk, mix gently.
- Repeat until all ingredients are incorporated.
Be careful not to overmix the batter, as this can result in a dense cake.
Step 6: Fold in Shredded Coconut
Gently fold in 1 1/2 cups of sweetened shredded coconut using a spatula. This adds texture and a burst of coconut flavor to every bite.
Step 7: Divide and Bake
Evenly distribute the batter into the three prepared cake pans.
Use a spatula to smooth the tops, ensuring the batter spreads out evenly for consistent baking. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8: Cool the Cakes
After baking, allow the cakes to cool in the pans for 10 minutes before transferring them.
Carefully run a knife around the edges of the pans to loosen the cakes, then invert them onto wire racks to cool completely. Cooling the cakes thoroughly prevents the frosting from melting when applied.
Step 9: Prepare the Frosting
In a large mixing bowl, beat 1 cup of softened unsalted butter until creamy.
Gradually add 4 cups of confectioners’ sugar, mixing on low speed to avoid a sugar cloud.
Pour in 1/4 cup of coconut milk and 1 teaspoon of vanilla extract. Beat on medium speed until the frosting is smooth, fluffy, and spreadable.
Step 10: Assemble the Cake
Place the first cake layer onto a serving plate or cake stand and generously spread frosting over the top.
Add the second cake layer and repeat the process.
Add the third cake layer and cover the top and sides of the cake with frosting for a smooth, polished finish.
Step 11: Garnish and Serve
Sprinkle 1 1/2 cups of sweetened shredded coconut over the frosted cake, gently pressing it into the sides and top for full coverage.
Slice, serve, and enjoy this tropical delight!
Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: Approximately 2 hours (including cooling)
Calories: Approximately 500 kcal per serving
Servings: 12 servings
This Creamy Coconut Dream Cake is a showstopper that’s sure to impress! Whether it’s for a birthday, holiday, or just because, this cake brings a taste of the tropics to your table. 🌴🍰 Enjoy!