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Coconut Cream Cake

Coconut Cream Cake: 7 Ways to Indulge in Bliss


  • Author: Christina R. Jones
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A rich and moist coconut cream cake topped with creamy frosting.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 cup coconut milk
  • 1/2 cup shredded coconut
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a bowl, cream together the butter and sugar.
  4. Add eggs one at a time, mixing well after each.
  5. Stir in the coconut milk and vanilla extract.
  6. In another bowl, mix flour, baking powder, and salt.
  7. Gradually add dry ingredients to the wet mixture.
  8. Fold in the shredded coconut.
  9. Pour batter into prepared pans.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.
  11. Let cakes cool before frosting.

Notes

  • Use fresh coconut for better flavor.
  • Allow the cake to cool completely before frosting.
  • Store leftovers in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: Coconut Cream Cake, Dessert, Baking