French Coconut Cream Cake
Indulge in the ultimate dessert luxury with this French Coconut Cream Cake, a show-stopping confection that combines tender sponge layers, velvety cream cheese frosting, and toasted coconut for an irresistible treat. Featuring rich coconut milk and sweetened shredded coconut, every bite is a moist and tropical delight, enhanced with a hint of vanilla and fluffy whipped topping. The creamy frosting, delicately infused with coconut extract, pairs perfectly with the light sponge cake, while toasted coconut flakes add texture and visual appeal. Perfect for celebrations or simply elevating an ordinary day, this decadent coconut cake is as elegant as it is delicious. Ready in just about an hour, this stunning layered cake will quickly become a favorite on any dessert table!
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Ingredients
- 2.75 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 cup Coconut milk
- 1 cup Sweetened shredded coconut
- 2 cups Heavy whipping cream
- 0.75 cup Powdered sugar
- 8 ounces Cream cheese, softened
- 1 teaspoon Coconut extract
- 0.5 cup Toasted coconut flakes, for garnish
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric hand or stand mixer (about 3-4 minutes).
Step 4
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 5
Reduce the mixer speed to low and alternately add the dry mix and coconut milk to the wet ingredients—starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Step 6
Fold in the shredded coconut gently with a spatula until evenly distributed.
Step 7
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Step 9
To make the frosting, whip the heavy cream in a large bowl with an electric mixer until stiff peaks form. Set aside.
Step 10
In another bowl, beat the cream cheese, powdered sugar, and coconut extract together until smooth and creamy.
Step 11
Gently fold the whipped cream into the cream cheese mixture until fully combined to create a light and fluffy frosting.
Step 12
To assemble the cake, place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top.
Step 13
Frost the top and sides of the cake with the remaining frosting. Decorate with toasted coconut flakes for a finishing touch.
Step 14
Refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the frosting to set before serving.
Step 15
Slice, serve, and enjoy the delicate coconut flavor in every bite!
Nutrition Facts
| Serving size | 2287.2 grams (2287.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7977 |
| Total Fat 492.10g | 631% |
| Saturated Fat 304.90g | 1525% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1992mg | 664% |
| Sodium 3579mg | 156% |
| Total Carbohydrate 802.00g | 292% |
| Dietary Fiber 17.00g | 61% |
| Total Sugars 518.30g | |
| Protein 78.70g | 157% |
| Vitamin D 160IU | 800% |
| Calcium 458mg | 35% |
| Iron 22mg | 120% |
| Potassium 1337mg | 28% |
Source of Calories