Coconut Cream Cake
The Coconut Cream Cake is a true classic dessert, enchanting sweet-toothed people with its flavor and aroma of coconut. This recipe is the perfect choice for those who want to make something light yet delicious. The inspiration came from the world of tropical desserts, where coconut is one of the most popular ingredients. The rich cream and soft texture of the cake are guaranteed to impress your guests.
Ingredients for this recipe
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Preparation Steps
1
Cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
2
Sift together the all-purpose flour, baking powder, and shredded coconut. Gradually add this to the egg mixture, mixing until just combined.
3
Add the coconut milk and mix until the batter is smooth.
4
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5
While the cake is cooling, prepare the coconut cream. Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
6
Once the cake has cooled completely, slice it in half horizontally. Spread the coconut cream filling between the layers and over the top. Sprinkle with shredded coconut.
7
Before serving, garnish the cake with fresh fruit or chocolate shavings, if desired.
8
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cream to set.
