Coconut Cream Cake with Coconut Cream Cheese Frosting

There’s something undeniably magical about the combination of coconut and cream. When you take that classic pairing and transform it into a Coconut Cream Cake with Coconut Cream Cheese Frosting, you elevate your dessert game to a whole new level. This cake is not just about flavor; it’s about texture, aroma, and the sheer joy of baking. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake promises to be a showstopper.

The Upside of Coconut Cream Cake with Coconut Cream Cheese Frosting

Imagine a moist, fluffy cake that envelops your senses with the aromatic sweetness of coconut. The creamy, tangy frosting is the perfect companion, enhancing the cake’s flavor while adding a delightful richness. This Coconut Cream Cake is a treat that brings joy to any gathering, making it a fantastic addition to potlucks, birthday parties, or even just a cozy afternoon at home. The best part? It’s simple to make and can be enjoyed by everyone!

What Goes In

To make this delicious Coconut Cream Cake with Coconut Cream Cheese Frosting, you’ll need the following ingredients:

• 1 cup butter, softened – This adds richness and helps create that tender crumb.
• 1 3/4 cup white sugar – Sweetness to balance the coconut flavor.
• 1 cup cream of coconut – Coco Lopez is recommended; find this by the drink mixers at your grocery store.
• 4 large eggs – Essential for binding and moisture.
• 2 1/2 cups flour – The foundation of your cake.
• 1 teaspoon baking powder – For that lovely rise.
• 1/2 teaspoon baking soda – Adds fluffiness.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1 cup buttermilk – Adds moisture and a slight tang.
• 1 teaspoon coconut extract – For an extra punch of coconut flavor.
• 1/2 cup butter, softened (for frosting) – Creates a creamy base.
• 8 ounces block cream cheese, softened – Adds richness and tanginess.
• 1 teaspoon coconut extract (for frosting) – Enhances the frosting flavor.
• 2 pounds powdered sugar – A sweet finish for the frosting.
• Milk as needed – Adjusts the frosting consistency.
• Toasted Coconut – For garnish and added texture.

Must-Have Equipment

Before you dive into baking, gather the following essential tools:

• Mixing bowls – For combining ingredients.
• Electric mixer – Ensures a smooth batter and frosting.
• Measuring cups and spoons – Precision is key in baking.
• Cake pans – Two 9-inch round pans work perfectly.
• Cooling rack – For cooling the cakes evenly.
• Spatula – For spreading frosting smoothly.
• Toasting pan – For toasting the coconut.

Cooking Coconut Cream Cake with Coconut Cream Cheese Frosting: The Process

Now, let’s get into the fun part: the baking! Follow these simple steps to create your Coconut Cream Cake with Coconut Cream Cheese Frosting.

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This is crucial for ensuring your cake rises perfectly.

Step 2: Prepare Your Cake Pans

Grease and flour two 9-inch round cake pans. This prevents your cake from sticking and ensures a smooth release once baked.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, combine the softened butter and white sugar. Using an electric mixer, cream them together on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add the Eggs and Cream of Coconut

Add the eggs one at a time, mixing well after each addition. Then, pour in the cream of coconut and mix until fully combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

Step 6: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. Be careful not to overmix!

Step 7: Add Coconut Extract

Stir in the coconut extract for that extra layer of coconut flavor.

Step 8: Bake the Cakes

Divide the 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.

Step 9: Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 10: Make the Coconut Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and butter for the frosting until smooth. Add the coconut extract and mix until combined. Gradually add the powdered sugar, mixing on low speed until incorporated. Adjust the consistency with milk as needed.

Step 11: Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Step 12: Add Toasted Coconut

For a beautiful finish, generously sprinkle toasted coconut over the top and sides of the frosted cake. It adds a delightful crunch and visual appeal.

Seasonal Spins

This Coconut Cream Cake can be easily adapted for different seasons or occasions. Here are a few ideas:

• Spring: Add fresh berries between cake layers for a burst of color and flavor.
• Summer: Serve with a scoop of coconut sorbet on the side for a refreshing twist.
• Fall: Incorporate spices like cinnamon and nutmeg into the batter for a cozy flavor.
• Winter: Drizzle with chocolate ganache for a festive touch.

Method to the Madness

The beauty of this Coconut Cream Cake with Coconut Cream Cheese Frosting lies in its simplicity and the way it celebrates coconut. Here’s a quick recap of the method:

• Start with creaming butter and sugar for a light texture.
• Incorporate eggs and cream of coconut for moisture.
• Mix dry ingredients separately to ensure even distribution.
• Alternate adding dry and wet ingredients for the best consistency.
• Frost generously and add toasted coconut for crunch.

Save It for Later

This Coconut Cream Cake can be stored for a few days at room temperature in an airtight container. For longer storage, refrigerate it to keep the frosting fresh. You can also freeze the cake layers before frosting them. Just remember to wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Ask the Chef

Can I use shredded coconut in the cake batter?

Yes, you can! Just make sure to use unsweetened shredded coconut to avoid adding extra sugar to your cake.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it thickens slightly.

Can I use a different type of frosting?

Absolutely! A simple whipped cream frosting or a vanilla buttercream would also pair beautifully with this cake.

How can I make this cake gluten-free?

Substituting the regular flour with a 1:1 gluten-free baking flour can work well for this recipe.

Don’t Miss These

If you love baking and are looking for more delightful recipes, check out these:

• Sally’s Baking Addiction – A treasure trove of sweet treats.
• Pinch of Yum – Delicious recipes and food photography inspiration.
• Minimalist Baker – Simple, quick recipes with a focus on whole foods.

Final Thoughts

Baking a Coconut Cream Cake with Coconut Cream Cheese Frosting is a delightful experience that brings joy not just to the baker but to everyone who gets to enjoy a slice. The rich, moist cake paired with the creamy, tangy frosting creates a perfect balance that is irresistible. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. So, roll up your sleeves, gather your ingredients, and let the magic of coconut transform your baking experience! Enjoy every bite!