Coconut-Cream Cake


Coconut-Cream Cake
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I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day. This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Servings
1 cake
Cook Time
25 minutes
Servings
1 cake
Cook Time
25 minutes
Coconut-Cream Cake
Print Recipe
I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day. This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Servings
1 cake
Cook Time
25 minutes
Servings
1 cake
Cook Time
25 minutes
Ingredients
Cake
Coconut-Cream Frosting
Servings: cake
Instructions
  1. To Make the Cake, heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with waxed paper or kitchen parchment, and then dust with flour. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir with a fork to mix well. In a small bowl, combine the eggs and vanilla, and beat well with a fork until frothy. In a large bowl, beat the cream with a mixer at high speed until it thickens and swells to form stiff peaks, 2 to 3 minutes. Add the egg-vanilla mixture and beat at medium speed until just blended. Add the flour mixture and use a spatula or a large spoon to fold it in gently, just until the flour disappears.Quickly Transfer the Batter to the prepared pans, and bake at 350 degrees for 20-25 minutes, until the layers are golden, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool I the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks and cool completely, top side up. To Make The Frosting, in a large bowl, beat the cream with a mixer at high speed until it swells into thick clouds and holds a soft peak when you lift up the beater. Sprinkle on the confectioners’ sugar and continue beating, scraping the bowl often, until the cream is thick and very firm, but still velvety smooth, 3 to 5 minutes. Ice the cakes at once, or cover the bowl and chill it until it’s time to complete the cake.
    Coconut-Cream Cake Recipe - SweeTricia's
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Coconut-Cream Cake
Print Recipe
I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day. This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Servings
1 cake
Cook Time
25 minutes
Servings
1 cake
Cook Time
25 minutes
Coconut-Cream Cake
Print Recipe
I looked through several coconut cake recipes before I found this one. The reason I chose this particular recipe, was because it looked the simplest and yummiest!!! And I was not disappointed. As a matter of fact, it’s better the next day. This coconut cake is so moist and has such a sophisticated taste to be so simple. It is just divine. I made this cake and kept it in the refrigerator before serving and it was so good. However, I took the leftovers to a friend’s house and she left it out. I was worried because it was frosted with whipped cream. To my surprise, it was so much better at room temperature. The taste of the whipped cream came to life. I will never serve it straight from the fridge. So I recommend you take it out about an hour before you want to serve.
Servings
1 cake
Cook Time
25 minutes
Servings
1 cake
Cook Time
25 minutes
Ingredients
Cake
Coconut-Cream Frosting
Servings: cake
Instructions
  1. To Make the Cake, heat the oven to 350 degrees. Grease two 9-inch cake pans, line the bottoms with waxed paper or kitchen parchment, and then dust with flour. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir with a fork to mix well. In a small bowl, combine the eggs and vanilla, and beat well with a fork until frothy. In a large bowl, beat the cream with a mixer at high speed until it thickens and swells to form stiff peaks, 2 to 3 minutes. Add the egg-vanilla mixture and beat at medium speed until just blended. Add the flour mixture and use a spatula or a large spoon to fold it in gently, just until the flour disappears.Quickly Transfer the Batter to the prepared pans, and bake at 350 degrees for 20-25 minutes, until the layers are golden, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool I the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks and cool completely, top side up. To Make The Frosting, in a large bowl, beat the cream with a mixer at high speed until it swells into thick clouds and holds a soft peak when you lift up the beater. Sprinkle on the confectioners’ sugar and continue beating, scraping the bowl often, until the cream is thick and very firm, but still velvety smooth, 3 to 5 minutes. Ice the cakes at once, or cover the bowl and chill it until it’s time to complete the cake.
    Coconut-Cream Cake Recipe - SweeTricia's
Share this Recipe
 
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