Coconut cream is a rich and thick ingredient that enhances the flavor and texture of cakes. It adds moisture and a creamy consistency, making your cake soft and fluffy. Using coconut cream instead of regular milk or water can elevate your cake to a whole new level of coconut goodness, as it infuses every bite with a delightful tropical flavor.

To make a delicious coconut cake using coconut cream, you will need the following ingredients:

2 and 1/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3 large eggs
1 cup full-fat coconut cream
1 teaspoon vanilla extract
1 cup sweetened shredded coconut (toasted for extra flavor)

1 cup unsalted butter, softened
4 cups powdered sugar
4 tablespoons full-fat coconut cream
2 cups coconut flakes for decoration

Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk briefly to mix well.
Add the softened butter to the dry ingredients and beat on low speed until the mixture resembles coarse crumbs.
Add the eggs, one at a time, mixing on low speed after each addition.
Pour in the coconut cream and vanilla extract, mixing until the batter is smooth.
Gently fold in the toasted shredded coconut.

Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, alternating with coconut cream, and mix until smooth and fluffy.
Adjust the consistency as needed by adding more sugar or coconut cream.

Once the cakes are completely cool, place one layer on a serving plate.
Spread a generous amount of coconut buttercream on top of the first layer.
Place the second layer on top and cover the entire cake with the remaining frosting.
Decorate the top and sides with coconut flakes for a beautiful finish.

Use Quality Ingredients: Opt for full-fat coconut cream for the best flavor and texture.
Toast Your Coconut: Toasting the shredded coconut before adding it to the batter enhances its flavor and adds a delightful crunch.
Room Temperature Ingredients: Ensure all your ingredients (butter, eggs, and coconut cream) are at room temperature for a smoother batter.
Cool Completely: Allow the cakes to cool completely before frosting to prevent melting the buttercream.

This coconut cake recipe with coconut cream is a tropical delight that is perfect for any occasion. Its moist texture and rich coconut flavor will have everyone coming back for seconds. Whether you’re celebrating a birthday, holiday, or just enjoying a slice with coffee, this cake is sure to be a hit. Try this recipe today and bring a taste of the tropics to your table!