Cooking method
- Preheat your oven to 350°F (175°C). Don’t forget to grease and flour your two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Next, add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix everything until smooth and well combined.
- Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared cake pans.
- Bake in your preheated oven for 25-30 minutes. Check doneness with a toothpick; it should come out clean when inserted in the center.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Let them cool completely.
- Frost with your favorite coconut cream frosting for that extra touch of sweetness.
Best ways to enjoy it
This Dreamy Coconut Cream Cake is incredibly versatile. It’s delightful on its own, but for a special touch, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh tropical fruits like pineapple or mango pair well too, making each bite even more refreshing.
Keeping leftovers fresh
To store your leftover cake, wrap it tightly in plastic wrap or foil to keep it fresh. It can be kept at room temperature for up to 3 days. If you want to make it last longer, consider freezing individual slices. Just be sure to place parchment paper between the slices before wrapping them securely.
Pro chef tips
- Room temperature ingredients: Make sure your butter, eggs, and coconut milk are at room temperature before mixing. This ensures a smooth batter.
- Don’t overmix: Once you add the wet ingredients to the dry, mix just until combined to keep the cake light and fluffy.
- Check doneness: Keep an eye on the cake as it nears the end of the baking time, as ovens can vary.
Creative twists
Feel free to experiment with this recipe! Consider adding a layer of lemon zest for a citrusy twist or swapping out some of the all-purpose flour for almond flour for a nutty flavor. For an even richer taste, you could top the cake with toasted coconut flakes or a drizzle of chocolate ganache.
FAQs
What is the prep and bake time?
The total prep time for this cake is about 15 minutes, and the bake time is around 25-30 minutes.
Can I make this cake in advance?
Absolutely! You can bake the cake in advance and store it properly. Just frost it on the day you plan to serve for optimal freshness.
Is there a gluten-free version?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum for proper texture.
