Coconut Cream Cake
	
		A rich, moist, and fluffy coconut-flavored cake layered with coconut cream and topped with sweet coconut flakes, perfect for tropical dessert lovers.
	 
	
		
							- Author: sarra
 
							- Prep Time: 25 mins
 
							- Cook Time: 30 mins
 
							- Total Time: 55 mins
 
							- Yield: 12 servings 1x
 
							- Category: Dessert
 
							- Method: Baking
 
							- Cuisine: American
 
							- Diet: Vegetarian
 
					
	 
	
		
		
			
- 2 1/2 cups all-purpose flour
 
- 2 1/2 tsp baking powder
 
- 1/2 tsp salt
 
- 1/2 cup unsalted butter, softened
 
- 1/2 cup vegetable oil
 
- 1 3/4 cups granulated sugar
 
- 4 large eggs
 
- 1 tsp vanilla extract
 
- 1 tsp coconut extract
 
- 1 cup canned coconut milk
 
- 1/2 cup sour cream
 
- 1 cup sweetened shredded coconut
 
- 2 cups heavy whipping cream
 
- 1/2 cup powdered sugar
 
- 1/2 tsp coconut extract (for whipped cream)
 
- 1/2 cup toasted coconut flakes (for topping)
 
		 
	 
	
		
		
			
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
 
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
 
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
 
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
 
- Alternate adding dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Stir in sour cream and shredded coconut.
 
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
 
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
 
- For the frosting, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
 
- Place one cake layer on a serving plate, spread a layer of whipped cream over it. Top with the second cake layer and frost the top and sides with remaining whipped cream.
 
- Sprinkle toasted coconut flakes on top and sides of the cake. Chill until ready to serve.
 
		 
	 
	
		Notes
		
			
- For extra coconut flavor, brush cake layers with coconut milk before frosting.
 
- Use canned coconut milk for richer taste, not the carton variety.
 
- Cake can be made a day ahead and stored in the fridge.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 slice
 
							- Calories: 480
 
							- Sugar: 38g
 
							- Sodium: 210mg
 
							- Fat: 30g
 
							- Saturated Fat: 20g
 
							- Unsaturated Fat: 8g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 48g
 
							- Fiber: 2g
 
							- Protein: 5g
 
							- Cholesterol: 95mg
 
					
	 
	
		Keywords: coconut cream cake, tropical dessert, coconut cake recipe, whipped cream cake