Coconut Cream Cake III

Indulge yourself in the perfect blend of coconut and cream with this delectable Coconut Cream Cake III recipe. This moist and fluffy cake is made with layers of tender coconut-infused cake, filled with a creamy coconut custard filling, and topped with a rich coconut cream frosting. With its tropical flavor and irresistible texture, this cake is guaranteed to satisfy your sweet tooth and impress your guests. It's the perfect dessert for special occasions or anytime you want to treat yourself to a slice of paradise.

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1/2 cup sweetened shredded coconut
• For the Coconut Custard Filling:
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• For the Coconut Cream Frosting:
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut (for garnish)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined. Fold in the sweetened shredded coconut.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
7. While the cakes are cooling, prepare the coconut custard filling. In a medium saucepan, whisk together the coconut milk, granulated sugar, cornstarch, and salt. In a separate bowl, whisk together the egg yolks. Gradually add the hot coconut milk mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and sweetened shredded coconut. Let cool completely.
8. Once the cakes and custard filling are cooled, it's time to assemble the cake. Place one cake layer on a serving plate. Spread the coconut custard filling evenly over the top. Top with the second cake layer.
9. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the top and sides of the cake with the coconut cream frosting. Sprinkle the sweetened shredded coconut over the frosting as a garnish.
10. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
11. Slice and serve the Coconut Cream Cake III to delight your taste buds with its heavenly coconut goodness!

Interesting Facts