Coconut Cream Cake Recipe
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 9x13 inch baking pan
- 1 Wire rack
- 1 Spatula
- 1 measuring cup set
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the 9x13-inch baking pan with butter or non-stick spray.
- In a mixing bowl, combine flour, baking powder, and salt.
- In another bowl, beat together sugar and butter using an electric mixer until fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
- Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cake.
- Garnish with additional shredded coconut if desired.
Notes
For best results, ensure that all ingredients, especially the butter and eggs, are at room temperature before beginning. This will help the cake to bake more evenly and create a better texture. Additionally, make sure to level the flour when measuring to avoid packing it down, which can result in a denser cake.
Tried this recipe?Let us know how it was!