Coconut Cream Cake II

Coconut cream cake is a popular dessert in many American households, especially during special occasions and holidays. The rich coconut flavor and creamy texture make it a delightful treat for coconut lovers.

This is non vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Coconut Cream Cake II

Cooking Method: Baking Cuisine: American Courses: Anytime, Cake, Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1.5 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Coconut extract
• 1 cup Coconut milk
• 1.5 cup Shredded coconut
• 2 cup Heavy cream
• 0.5 cup Powdered sugar
• 0.5 cup Toasted coconut flakes

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract and coconut extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Fold in the shredded coconut.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
9. Place one cake layer on a serving plate and spread a layer of whipped cream on top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
10. Sprinkle the toasted coconut flakes over the top of the cake.
11. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
12. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 52g18%

Sugars 38g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.