This Coconut Cream Cake stands out as a truly exceptional recipe, featuring the rich, tropical flavors of coconut in every layer. The cake itself is wonderfully moist and fluffy, enriched with unsweetened coconut flakes and luxurious coconut cream. Enhanced with both almond and vanilla extracts, this cake offers a subtle complexity that beautifully complements the coconut. It’s a versatile recipe that can easily be adapted for gluten-free preferences with a simple swap to gluten-free 1-to-1 flour, making it accessible for everyone to enjoy.
Why You’ll Love This: If you’re a fan of coconut, this cake will quickly become a favorite with its intense coconut flavor and perfect, tender crumb. The blend of maple syrup and coconut sugar provides a depth of sweetness that isn’t overpowering, allowing the natural flavors to shine through. This cake is not only delicious but also visually appealing, making it a great choice for special occasions or as a luxurious treat to elevate your everyday dessert repertoire.
Perfect Occasion: This Coconut Cream Cake is ideal for celebrations such as birthdays, anniversaries, and holiday gatherings. It’s also perfect for summer picnics or as a festive treat during the warmer months. For a themed party or a tropical dinner night, this cake will definitely be the star of the dessert table.
Decoration Tips: Top this cake with a classic buttercream frosting to keep it simple, or add a tropical twist with a coconut-flavored buttercream. Garnish with toasted coconut flakes, a sprinkle of lime zest, or even edible flowers for a more decorative touch. For an extra layer of flavor and texture, consider filling the layers with a light mango or pineapple compote before frosting.
- Ingredients:
- 1 cup unsweetened coconut flakes
- 13 oz can of unsweetened coconut cream
- 3 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or substitute with gluten-free 1-to-1 flour)
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the eggs, maple syrup, and coconut sugar until well combined.
- Add the coconut cream, almond extract, and vanilla extract, mixing until smooth.
- Gradually fold in the flour, baking powder, salt, and coconut flakes until just combined, being careful not to overmix.
- Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a round cake tin.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Frost:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your choice of buttercream. For a coconut boost, mix some toasted coconut flakes into the frosting or sprinkle them over the top.
Enjoy this sublime Coconut Cream Cake, a truly decadent treat that’s bound to impress with its moist texture and rich, coconutty goodness!
