Coconut Cream Cake Delight (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup unsalted butter, softened
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon coconut extract
06 -
3 cups all-purpose flour
07 -
1 tablespoon baking powder
08 -
1/2 teaspoon salt
09 -
1 cup coconut milk
10 -
1 cup shredded coconut
→ For the Pineapple Jam Filling
11 -
1 cup pineapple jam
12 -
1/2 cup crushed pineapple, drained
→ For the Frosting
13 -
1 cup unsalted butter, softened
14 -
4 cups powdered sugar
15 -
1/4 cup coconut milk
16 -
1 teaspoon vanilla extract
17 -
1 cup shredded coconut, toasted
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
02 -
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
03 -
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Gently fold in the shredded coconut until evenly distributed.
04 -
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
05 -
In a small bowl, combine the pineapple jam and crushed pineapple. Mix well and set aside.
06 -
Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, and beat until smooth. Stir in the vanilla extract.
07 -
Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the pineapple jam filling over the top. Add the second layer of cake and repeat the process with the remaining jam filling. Top with the final layer of cake.
08 -
Frost the top and sides of the cake with the coconut frosting. Sprinkle the toasted shredded coconut over the frosting for decoration.