Coconut creak cake

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Ingredients

For the Cake

  • 2 ¾ cups (345g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 1 cup (240ml) full-fat coconut milk
  • ½ cup (120ml) whole milk

For the Coconut Cream Filling

  • 1 cup (240ml) heavy cream
  • ¼ cup (50g) granulated sugar
  • 1 tsp coconut extract
  • 1 cup (80g) shredded sweetened coconut

For the Frosting

  • 1 ½ cups (340g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp coconut milk (or regular milk)
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

Garnish

  • 1 cup (80g) toasted shredded coconut

Instructions

1. Make the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans or line them with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar together until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
  5. Alternate adding the dry ingredients and the coconut milk/milk mixture to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  6. Divide batter evenly among the prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coconut Cream Filling:

  1. Beat heavy cream and sugar together until stiff peaks form. Fold in coconut extract and shredded coconut.

3. Make the Frosting:

  1. Beat butter until creamy. Gradually add powdered sugar, one cup at a time, beating well.
  2. Add coconut milk, vanilla, and coconut extracts. Beat until smooth and fluffy.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread half of the coconut cream filling on top. Repeat with the second layer.
  2. Top with the third layer and frost the entire cake with coconut frosting.

5. Garnish:

  1. Press toasted coconut onto the sides and sprinkle over the top for extra flavor and texture.

Serve:
Refrigerate for at least 1 hour before serving to set the cake. Enjoy a slice of tropical heaven!

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