Coconut Cream Dream Cake (Print Version)
# Ingredients:
→ Cake
01 -
2½ cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 tsp baking soda
04 -
1 tsp salt
05 -
1 cup buttermilk
06 -
1 cup unsalted butter, softened
07 -
4 large eggs
08 -
1 tsp vanilla extract
09 -
1 tsp coconut extract
10 -
1 cup sweetened shredded coconut
→ Coconut Cream Filling
11 -
1 can (15 oz) cream of coconut
12 -
1 can (14 oz) sweetened condensed milk
13 -
1 cup heavy cream
→ Frosting
14 -
16 oz cream cheese, softened
15 -
1 cup unsalted butter, softened
16 -
4 cups powdered sugar
17 -
2 tsp vanilla extract
18 -
1 tsp coconut extract
19 -
2 tbsp heavy cream
→ Decoration
20 -
2 cups sweetened shredded coconut, toasted
21 -
Fresh berries or edible flowers (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking soda, and salt. In another bowl, beat softened butter until creamy. Add eggs to the butter one at a time, beating well after each addition. Stir in vanilla and coconut extracts. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut. Divide batter evenly among the prepared pans.
02 -
Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove and cool completely on wire racks.
03 -
In a medium bowl, whisk together cream of coconut and sweetened condensed milk until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the coconut mixture until well combined. Refrigerate until ready to use.
04 -
Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla and coconut extracts. If frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
05 -
Spread shredded coconut on a baking sheet. Bake at 325°F (165°C) for 5-10 minutes, stirring occasionally, until golden brown. Cool completely.
06 -
Place one cake layer on a serving plate. Using a fork, poke holes all over the top of the cake. Pour about 1/3 of the coconut cream filling over the cake, allowing it to soak in. Spread a thin layer of frosting over the filling. Repeat with the second layer. Place the third layer on top. Pour remaining coconut cream filling over the top, allowing some to drip down the sides. Frost the top and sides of the cake with remaining frosting. Press toasted coconut onto the sides and top of the cake. Garnish with fresh berries or edible flowers if desired. Refrigerate for at least 4 hours or overnight before serving.