Indulge your senses with a slice of paradise—our Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream is a dessert dream come true! This decadent cake is a delightful blend of moist, fluffy layers infused with rich coconut flavor, complemented by a luscious pastry cream and topped with silky vanilla buttercream. Perfect for any occasion, this cake is sure to impress your guests and leave them craving more. Ready to elevate your baking game and create a show-stopping dessert that tastes as good as it looks? Let’s dive into this heavenly recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for filling)
- 2 cups heavy cream (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
- For the coconut pastry cream filling, prepare a classic pastry cream and fold in the shredded coconut. Refrigerate until ready to use.
- To make the vanilla buttercream, beat the heavy cream until stiff peaks form. Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy.
- Once cakes are completely cool, level the tops if needed. Place one cake layer on a serving plate and spread the coconut pastry cream filling evenly.
- Top with the second cake layer and apply a thin crumb coat of buttercream. Refrigerate for 15 minutes to set.
- Frost the entire cake with the remaining vanilla buttercream, creating smooth sides and a decorative top.
- Optionally, garnish the cake with additional shredded coconut around the sides or on top for extra texture and visual appeal.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature before starting. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Cooling Time: Allow the cakes to cool completely before frosting. This prevents the buttercream from melting and ensures a neat finish.
- Crumb Coat: Applying a thin layer of buttercream as a crumb coat helps to lock in crumbs and creates a smooth surface for the final frosting.
- Chill for Flavor: Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld beautifully, enhancing the overall taste.
- Garnish: For an extra touch, sprinkle some toasted shredded coconut on top or around the sides of the cake for added texture and visual appeal.
- Serving Size: This recipe yields 12 servings, making it perfect for gatherings, celebrations, or simply treating yourself to a slice of bliss!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 65g
Protein: 7g
Fat: 40g
Saturated Fat: 28g
Cholesterol: 160mg
