Craving a taste of the tropics? This Fluffy Coconut Cream Cake brings that bakery-style cake recipes indulgence right to your kitchen. You’ll create a tender cake bursting with coconut flavor, topped with a luscious cream cheese frosting.
Key Ingredients & Substitutions:
- Cake Flour: For that extra fluffy texture, but all-purpose flour works in a pinch (reduce by 2 tablespoons per cup).
- Full-Fat Canned Coconut Milk: Essential for rich coconut flavor and moisture; do not substitute with refrigerated coconut drink.
- Coconut Extract: Boosts the coconut essence. Vanilla extract can be used if coconut extract isn’t available.
- Cream Cheese: Use full-fat for the best frosting consistency.
Ingredients:
For the Cake:
- 2 ½ cups cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat canned coconut milk, at room temperature
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons full-fat canned coconut milk
- ½ cup shredded sweetened coconut, for garnish (optional)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Tools Needed: 2 (8-inch) round cake pans, stand mixer or hand mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can take 3-5 minutes with a stand mixer. You are building the base for a truly fluffy bakery-style cake.
3. Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and coconut extract.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the coconut milk in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
5. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract and coconut milk until the frosting is light and fluffy. Add more coconut milk if you prefer a thinner consistency for your bakery-style cake.
7. Assemble and Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Carefully place the second cake layer on top and frost the top and sides of the entire cake. Garnish with shredded coconut if desired.
Variation Ideas:
- Toasted Coconut: Toast the shredded coconut in a dry pan over medium heat until golden for a nuttier flavor.
- Lime Zest: Add a teaspoon of lime zest to the cake batter and/or frosting for a tropical twist.
- Pineapple Filling: Spread a thin layer of crushed pineapple (well-drained) between the cake layers before frosting for a piña colada vibe.
Storage Instructions:
Store your Fluffy Coconut Cream Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can you use bottled coconut water instead of canned coconut milk?
A: No, bottled coconut water is too thin and will not provide the necessary fat and flavor for this bakery-style cake recipe.
Q: Why is my cake dense?
A: You might have overmixed the batter, which develops the gluten too much. Mix until just combined.
Q: Can you make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature or freeze them. Frost the cake on the day of serving.
Q: What if you don’t have cake flour?
A: You can substitute 1 cup of all-purpose flour minus 2 tablespoons for every cup of cake flour. Then, add 2 tablespoons of cornstarch back in.
Q: How do you prevent the cake from sticking to the pan?
A: Always grease and flour your pans thoroughly, and line the bottom with parchment paper. This is key for any bakery-style cake.
Q: Can you use a different type of frosting?
A: While the cream cheese frosting complements the coconut beautifully, a simple buttercream or even a coconut glaze would also work.