If you love the rich flavor of coconut, you’re in for a real treat with this Coconut Cream Cake! It’s a light, fluffy, and decadent cake that’s perfect for special occasions or simply when you’re craving a tropical-inspired dessert. Moist layers of cake are infused with coconut milk and topped with creamy frosting and shredded coconut. This cake is sure to be a crowd-pleaser with its soft texture and delightful flavor. Let’s dive into this irresistible recipe!
Table of Contents
- Ingredients for Coconut Cream Cake
- Instructions for Coconut Cream Cake
- Tips for the Perfect Coconut Cream Cake
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Coconut Cream Cake
For the Cake:
- 1 box white cake mix
- 1 cup coconut milk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut (for topping)
Instructions for Coconut Cream Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the white cake mix, coconut milk, sour cream, vegetable oil, eggs, vanilla extract, and coconut extract (if using). Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well combined.
Step 3: Bake the Cakes
Divide the cake 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. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Frosting
In a medium mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, beating on low speed until incorporated, then increase the speed to medium-high and beat until smooth. Add the coconut milk and vanilla extract, and beat until the frosting is creamy and spreadable.
Step 5: Assemble the Cake
Place one layer of the cooled cake on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake, including the sides. Press the shredded coconut gently onto the top and sides of the cake.
Step 6: Chill and Serve
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy!
Tips for the Perfect Coconut Cream Cake
- Room Temperature Ingredients: Make sure the eggs, cream cheese, and butter are at room temperature before starting. This helps create a smooth batter and creamy frosting.
- Coconut Milk: Use full-fat coconut milk for the best flavor and moisture in the cake. Shake the can well before using to combine the cream and liquid.
- Shredded Coconut: Toasting the shredded coconut slightly before pressing it onto the cake adds extra flavor and a nice crunch.
Recipe Variations & Substitutions
- Pineapple Coconut Cake: Add a layer of pineapple preserves between the cake layers for a delicious tropical twist.
- Gluten-Free Version: Use a gluten-free white cake mix to make this cake suitable for gluten-sensitive guests.
- Less Sweet Frosting: Reduce the powdered sugar in the frosting by half for a less sweet option, or use unsweetened shredded coconut for the topping.
Frequently Asked Questions (FAQs)
1. Can I make this cake in advance?
Yes, you can make this cake 1-2 days in advance. Store it covered in the refrigerator until ready to serve.
2. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months.
3. Can I use a different type of milk?
For the best coconut flavor, coconut milk is recommended. However, you can use whole milk or almond milk if needed, though the coconut flavor will be less pronounced.
4. How do I keep my cake moist?
The sour cream and coconut milk help keep this cake moist. Be sure not to overbake the cake, as that can cause it to dry out.
This Coconut Cream Cake is a tropical delight that’s both easy to make and incredibly delicious. With its light, moist cake layers and creamy coconut frosting, it’s perfect for birthdays, holidays, or any time you want to impress your guests with a special treat. Give this recipe a try, and let the luscious coconut flavors transport you to a sunny paradise with every bite. Don’t forget to share it with friends and family—they’ll be asking for seconds!
Happy baking, and enjoy every delicious slice!
