Creamy Coconut Cake

This Creamy Coconut Cake is a true delight for those who adore the tropical flavor of coconut. Indulge in the sweetness and richness of this moist cake, which has been lovingly soaked in a delightful blend of condensed coconut milk and coconut cream before being generously topped with a luscious coconut buttercream. Each bite is enhanced by the sprinkling of lightly toasted coconut flakes, providing a satisfying crunch to complement the cake's creamy texture. A perfect choice for those seeking a make-ahead dessert option that is sure to impress all coconut enthusiasts.

Baking Tips:

• Removing cake from pan: You can also opt for an 8-inch springform pan, as it will significantly simplify the cake removal process. Yet, in case you decide to go with a round cake pan, exercise caution during the cake extraction. I found it necessary to carefully slide a knife around the edges due to the slight stickiness caused by the coconut cream mixture. After running the knife through, invert the pan while safeguarding the cake's top with your hand, then gently sway the cake back and forth until it loosens and can be lifted out smoothly.

• Coconut Cream/Condensed Coconut Milk Mixture: Given that you are utilizing only 3/4 of the mixture for the cake itself, you have the option to allocate 2 tablespoons of said mixture towards preparing the delectable coconut buttercream frosting. This addition will not just intensify the coconut essence but also contribute to a marginally softer texture.

• Toasted coconut flakes: This part is completely optional if you don’t want to add the coconut flakes, you can simply just skip this step.

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Creamy Coconut Cake

Yield: 12-16 Slices

Author: Chloe Sims

Prep time: 25 MinCook time: 60 MinInactive time: 12 HourTotal time: 13 H & 25 M

Condensed coconut milk, coconut cream and desiccated coconut all combined to make a coconut lover's dream cake, but let's not forget the delicious creamy coconut buttercream icing!

Ingredients

Coconut Cake

• 175g Unsalted Butter (Softened)
• 75g Caster Sugar
• 320g Can Sweetened Condensed Coconut Milk
• 3 Eggs
• 225g Self Raising Flour
• 1/4 Cup Desiccated Coconut

Coconut Buttercream

• 125g Unsalted Butter (Softened)
• 1 Tsp Vanilla Extract
• 1/2 Tsp Coconut Extract
• 250g Powdered Sugar (Sifted)
• A Handful of Toasted Coconut Flakes (Optional)

Instructions

Coconut Cake

1. Preheat the oven to 170°C. Grease and line a round 8-inch pan with parchment paper.
2. Place the butter, sugar and half the can of condensed milk in a bowl. Beat together using an electric handheld beater until pale and creamy.
3. Add the flour, eggs, desiccated coconut and 240g of the coconut cream, beat again until fully combined.
4. Pour the mixture into the prepared pan and bake for 55 to 60 minutes. Set aside to cool slightly (About 10 minutes).
5. Combine the rest of the condensed milk and coconut cream in a small bowl.
6. Once the cake has slightly cooled, using a skewer, poke holes into the cake and pour about 3/4 of the coconut cream mixture (You can use some of the remaining mixture in the coconut buttercream icing or smoothies).
7. Set aside to completely cool/soak the mixture in. Place in the refrigerator overnight.

Coconut Buttercream

1. Optional* If you are adding toasted coconut flakes. Preheat the oven to 170°C and toast the coconut flakes for about 3-5 minutes.
2. Beat the butter with a handheld electrical beater until pale.
3. Add the sifted powdered sugar, vanilla and coconut extract (You can add 2 Tbsp of the coconut cream mixture from earlier to intensify the coconut essence and also contribute to a marginally softer texture) beat until nice and fluffy.
4. Carefully remove the cake from the pan, you may need to run a knife around the corners.
5. Evenly spread the buttercream on top of the cake with a spatula and sprinkle toasted coconut flakes on top.
6. Slice the cake into as many pieces as you like and enjoy!

Notes

Removing cake from pan: You can also opt for an 8-inch springform pan, as it will significantly simplify the cake removal process. Yet, in case you decide to go with a round cake pan, exercise caution during the cake extraction. I found it necessary to carefully slide a knife around the edges due to the slight stickiness caused by the coconut cream mixture. After running the knife through, invert the pan while safeguarding the cake's top with your hand, then gently sway the cake back and forth until it loosens and can be lifted out smoothly.

Coconut Cream/Condensed Coconut Milk Mixture: Given that you are utilizing only 3/4 of the mixture for the cake itself, you have the option to allocate 2 tablespoons of said mixture towards preparing the delectable coconut buttercream frosting. This addition will not just intensify the coconut essence but also contribute to a marginally softer texture.

Toasted coconut flakes: This part is completely optional if you don’t want to add the coconut flakes, you can simply just skip this step.

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