Prepare to be transported to a tropical paradise with every bite of this irresistible Coconut Cream Cake. This recipe delivers an exceptionally moist crumb, a rich coconut flavor, and a beautifully sweet glaze that makes it truly unforgettable. Whether it's a special occasion or just a craving for something sweet and exotic, this cake is guaranteed to be a crowd-pleaser.
Coconut lovers, rejoice! This isn't just a cake; it's an experience. The magic lies in the generous use of coconut milk and shredded coconut, infusing every fiber of the cake with an authentic, yet perfectly balanced, tropical essence. The simple, delightful glaze adds the finishing touch, making each slice a pure moment of bliss.
Why This Coconut Cream Cake Stands Out
This isn't your average dessert. Here’s why our Coconut Cream Cake with Glaze will become a staple in your recipe collection:
- Unmatched Moisture: Thanks to full-fat coconut milk, this cake stays incredibly moist and tender for days, defying typical cake dryness.
- Authentic Coconut Flavor: We layer coconut flavor into both the cake and the glaze, ensuring a genuine and delightful taste without being overwhelming.
- Effortless Elegance: Despite its impressive appearance and taste, the recipe is straightforward, allowing even novice bakers to achieve stunning results.
- Versatile for Any Occasion: From summer gatherings to holiday feasts, this cake fits perfectly into any celebration, offering a refreshing alternative to traditional desserts.
The Secret to a Super Moist Cake
The star ingredient here is full-fat coconut milk. Its rich, creamy texture not only imparts a wonderful flavor but also contributes significantly to the cake's tenderness and moisture. It replaces some of the liquid and fat you'd typically find in other recipes, resulting in a unique, melt-in-your-mouth experience.
Tips for Baking Your Best Coconut Cream Cake
Even the simplest recipes benefit from a few expert tips to ensure perfection. Here’s how to make your Coconut Cream Cake truly shine:
- Room Temperature Ingredients are Key: Make sure your butter, eggs, and coconut milk are at room temperature. This helps them emulsify properly, creating a smooth, cohesive batter and a finer cake crumb.
- Don't Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can lead to a tough, dense cake by developing the gluten too much.
- Prepare Your Pans Properly: Grease and flour your cake pans thoroughly. For an extra safeguard against sticking, you can even line the bottom of the pans with parchment paper. This ensures your beautiful cake layers release easily.
- Cool Completely: Patience is a virtue when it comes to glazing. Allow your cake layers to cool completely on a wire rack before applying the glaze. Attempting to glaze a warm cake will result in the glaze melting right off!
- For a Perfect Slice: For clean, elegant slices, use a sharp, thin knife. You can even warm the knife slightly under hot water and wipe it dry between slices for a smoother cut. Check out this guide for essential baking tips from Food Network.
Serving and Flavor Enhancements
This Coconut Cream Cake is fantastic on its own, but a few additions can elevate it further:
- Garnish with toasted coconut flakes or a sprinkle of fresh lime zest for added texture and aroma.
- Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra touch of indulgence.
- For other delightful dessert ideas, try our Easy & Delicious Pumpkin Spice Cake with Brown Butter Frosting or explore another tropical treat with our Juicy Pineapple Heaven Cake: Your Easiest Tropical Dessert!.
Storage Recommendations
To keep your Coconut Cream Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. For the best flavor and texture, allow refrigerated cake to come to room temperature for about 30 minutes before serving.
Ready to bake this taste of the tropics? Let's get started!
FAQs
What type of coconut milk should I use for this recipe?
For the richest flavor and moistest cake, use full-fat canned coconut milk. Avoid the refrigerated carton varieties, as they are typically thinner and will not provide the same results.
Can I make this coconut cream cake ahead of time?
Absolutely! This cake is excellent made a day in advance, as the flavors often deepen overnight. Store it tightly covered at room temperature or in the refrigerator for longer freshness.
How do I prevent my cake from sticking to the pans?
Ensure your cake pans are thoroughly greased with butter or cooking spray, then dusted with a thin layer of flour. You can also line the bottoms with parchment paper for extra security, especially if you plan to invert the cakes.
Can I add different flavors or fillings to this cake?
Yes, you can! Consider adding a layer of lemon curd between the cake layers for a zesty contrast, or chopped pineapple for an even more tropical twist. A hint of rum extract in the glaze can also elevate the flavor profile.
Delicious Coconut Cream Cake with Glaze
- Total Time: 55 minutes
- Yield: 12-16 servings 1x
- Diet: Vegetarian
Description
An incredibly moist and flavorful coconut cake topped with a simple, sweet coconut glaze, perfect for any occasion.
Ingredients
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup full-fat canned coconut milk, room temperature
1 cup shredded unsweetened coconut
For the Glaze:
2 cups powdered sugar
¼ cup full-fat canned coconut milk
½ teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
Step 6: Gently fold in the shredded unsweetened coconut.
Step 7: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
Step 9: While the cakes cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny bit more coconut milk; if too thin, add a bit more powdered sugar.
Step 10: Once the cakes are completely cool, drizzle the coconut glaze over the top of both layers, allowing it to drip down the sides. Stack the glazed layers or serve as individual cakes. Garnish with additional shredded coconut if desired.
Notes
For an extra layer of coconut flavor, lightly toast the shredded coconut before folding it into the batter or using it as a garnish. Keep an eye on the oven; baking times can vary slightly. Ensure all your ingredients are at room temperature for the best emulsion and cake texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 40g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
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