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### 🧾 Ingredients
#### For the Cake:
* 2½ cups all-purpose flour
* 1 tablespoon baking powder
* ½ teaspoon salt
* 1 cup unsalted butter (room temperature)
* 1¾ cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon coconut extract (optional but recommended)
* 1 cup canned coconut milk (or whole milk + 2 tablespoons shredded coconut)
* ½ cup shredded sweetened coconut
#### For the Coconut Whipped Cream Frosting:
* 2 cups heavy whipping cream
* ¼ cup powdered sugar (adjust to taste)
* ½ teaspoon vanilla extract
* ½ teaspoon coconut extract
* ½ cup shredded coconut for topping (toasted, if you like)
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### 👩🍳 How to Make It
#### 1. **Preheat and Prep**
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
#### 2. **Make the Cake Batter**
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla and coconut extracts.
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry. Mix until just combined, then fold in the shredded coconut.
#### 3. **Bake the Cakes**
Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
#### 4. **Whip the Frosting**
In a chilled bowl, beat the whipping cream with powdered sugar and extracts until soft peaks form. Keep refrigerated until ready to use.
#### 5. **Assemble the Cake**
Place one cake layer on a serving plate, top with a generous layer of whipped coconut cream, then repeat with the second layer. Cover the top and sides with the remaining whipped cream. Sprinkle shredded (or toasted) coconut all over for a beautiful, snow-like finish.
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### 🌴 Tips for Success
* **Use full-fat canned coconut milk** for a richer cake. Shake it well before using.
* **Toast the coconut** in a dry skillet for a golden, nutty flavor and crunchy finish.
* **Chill your mixing bowl and beaters** before whipping the cream for best results.
* This cake can be **made a day ahead** and stored in the fridge. It tastes even better after the flavors meld overnight!
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### 💬 Final Thoughts
The **Fluffy Coconut Cream Cake** is one of those desserts that feels both nostalgic and luxurious. It’s soft, subtly sweet, and filled with the light, tropical flavor of coconut. Whether you’re serving it at a celebration or just treating yourself on a quiet weekend, this cake is guaranteed to leave everyone asking for seconds.
So go ahead—pour yourself a cup of tea or coffee, slice into this fluffy cloud of coconut goodness, and savor the sweet simplicity of homemade cake at its best.
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