Coconut Cream Cake

Coconut Cream Cake is a rich and delicious dessert that combines a moist cake with a creamy coconut filling and a fluffy coconut topping. Here’s a recipe for this irresistible treat:

Ingredients:

For the cake:

• 1 box (15.25 oz) yellow cake mix (or coconut cake mix if available)
• 3 large eggs
• 1 cup coconut milk (or regular milk)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

For the coconut cream filling:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 1 tsp vanilla extract

For the topping:

• 1 ½ cups heavy whipping cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup toasted coconut (for garnish)

Instructions:

1. Prepare the cake:

   • Preheat the oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans, or line with parchment paper.
   • In a large bowl, combine the cake mix, eggs, coconut milk, vegetable oil, and vanilla extract. Mix according to the package instructions until smooth and well combined.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake according to the package instructions (usually 25-30 minutes), or until a toothpick inserted in the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the coconut cream filling:

   • In a medium bowl, whisk together the sweetened condensed milk, coconut milk, shredded coconut, and vanilla extract.
   • Set aside to allow the mixture to thicken slightly.

3. Assemble the cake:

   • Once the cakes have completely cooled, use a fork to poke holes all over the top of each cake (this will help the filling soak in).
   • Pour the coconut cream filling evenly over the top of both cake layers. Let the filling soak into the cakes for 10-15 minutes.

4. Make the whipped topping:

   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Frost the cake:

   • Once the filling has soaked in, spread the whipped cream topping over the top and sides of the cake.
   • Garnish with toasted coconut on top for extra texture and flavor.

6. Chill and serve:

   • Refrigerate the cake for at least 2-3 hours, or overnight if possible, to let the flavors meld and the cake to set.
   • Slice and serve chilled for the best texture and flavor.

Enjoy your Coconut Cream Cake, a decadent, creamy, and coconutty treat that will wow your friends and family! Perfect for any special occasion or simply when you’re craving something sweet.