Coconut Cream Dream Cake: A Delicious Tropical Delight
Introduction
Welcome to the world of heavenly desserts! If you’re a fan of coconut and dreamy, creamy cakes, you’re in for a treat. This Coconut Cream Dream Cake recipe will transport you to a tropical paradise with every bite. With a moist coconut cake base, luscious coconut cream filling, and a fluffy whipped cream topping, this cake is sure to become a favorite for any occasion. Get ready to indulge in a slice of pure bliss!
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 1 cup coconut milk
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup shredded coconut
For the coconut cream filling:
– 2 cups coconut milk
– ¾ cup granulated sugar
– ½ cup cornstarch
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
For the whipped cream topping:
– 2 cups heavy cream
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
– Additional shredded coconut for garnish
Steps
1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
6. Fold in the shredded coconut.
7. Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the coconut cream filling. In a saucepan, whisk together the coconut milk, granulated sugar, cornstarch, and egg yolks.
11. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
12. Remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut.
13. Let the coconut cream filling cool to room temperature, then refrigerate for at least 1 hour.
14. Once the cakes and coconut cream filling are completely cooled, it’s time to assemble the dream cake. Place one cake layer on a serving plate.
15. Spread a generous amount of the coconut cream filling over the cake layer.
16. Place the second cake layer on top and press down gently.
17. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
18. Spread the whipped cream over the top and sides of the cake, creating a smooth and even layer.
19. Sprinkle additional shredded coconut over the cake for garnish.
20. Refrigerate the Coconut Cream Dream Cake for at least 2 hours before serving to allow the flavors to meld together.
Variations
This Coconut Cream Dream Cake recipe is already a dream come true, but you can add your own personal touch to make it even more special. Here are a few variations you can try:
– Add a layer of sliced fresh strawberries or mangoes between the cake layers for a burst of fruity flavor.
– Toast some coconut flakes and sprinkle them on top of the whipped cream for an extra crunch.
– Drizzle a chocolate ganache over the cake for a decadent twist.
Tips
– Make sure to use full-fat coconut milk for both the cake and the filling to achieve a rich and creamy texture.
– If you don’t have cake pans, you can bake the cake in a rectangular baking dish and cut it into squares.
– For a lighter version, you can substitute half of the all-purpose flour with whole wheat flour.
– If you’re short on time, you can use store-bought whipped topping instead of making your own.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
The Coconut Cream Dream Cake is a tropical delight that will transport your taste buds to paradise. With its moist coconut cake layers, creamy coconut filling, and fluffy whipped cream topping, every bite is pure bliss. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. So go ahead, take a slice, and let the flavors of the tropics whisk you away on a dreamy culinary adventure.
FAQs
1. Can I use desiccated coconut instead of shredded coconut?
Yes, you can substitute desiccated coconut for shredded coconut in both the cake and the filling. However, keep in mind that desiccated coconut has a finer texture, so the resulting cake may be slightly denser.
2. Can I make the cake and filling in advance?
Absolutely! You can bake the cake layers and prepare the coconut cream filling a day in advance. Just make sure to wrap the cooled cake layers tightly in plastic wrap and refrigerate the filling separately. When you’re ready to assemble the cake, let the cake layers come to room temperature and give the filling a quick stir before proceeding.
3. Can I freeze the Coconut Cream Dream Cake?
While it’s best to enjoy this cake fresh, you can freeze any leftovers for up to 1 month. Just wrap the cake tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw the cake in the refrigerator overnight before serving.
4. Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream instead of coconut milk for a richer coconut flavor. However, keep in mind that coconut cream is thicker than coconut milk, so you may need to adjust the amount of liquid in the recipe accordingly.
5. Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Just make sure to check that all of your ingredients, including the baking powder and baking soda, are also gluten-free.
