Coconut Cream Cake
Coconut Cream Cake is a tropical delight that combines fluffy layers of cake with creamy coconut goodness. Infused with rich coconut milk and topped with luscious whipped cream and toasted coconut, each bite transports you to a sunny beach paradise. Perfect for birthdays, summer barbecues, or any special occasion, this cake is sure to impress guests and satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup coconut flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 cup coconut milk
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the coconut flour, sugar, baking powder, and salt.
- In another bowl, combine the eggs, coconut milk, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes until golden brown.
- While cooling, whip the heavy cream until stiff peaks form; fold in toasted coconut flakes for frosting.
- Once cooled, frost the cake and garnish with additional toasted coconut.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 22g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: For a gluten-free option, this recipe already uses coconut flour. Add a splash of rum to the batter for an island-inspired twist. Store leftovers in an airtight container in the refrigerator for up to five days or freeze slices for later enjoyment.