Coconut Dream Cake: A Tropical Delight for Any Occasion

Introduction

Embrace the tropical vibe with the Coconut Dream Cake, a delightful concoction that promises to transport you straight to paradise with every bite. This recipe is not just a cake; it’s an experience, combining the rich, creamy textures of coconut with the light, fluffy consistency of perfectly baked cake. Ideal for special celebrations or simply to satisfy your sweet tooth, this cake is a testament to the versatility and timeless appeal of coconut. Follow along as we delve into the recipe, share expert tips, and reveal how to bring this coconut dream to life.

Ingredients

For the Cake:

2 cups cake flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup salted butter, at room temperature
6 egg whites
2/3 cup sour cream
2 teaspoons coconut extract
1 teaspoon vanilla extract
13.66 ounces can coconut milk
1 1/2 cups sweetened shredded coconut

For the Frosting:

6 1/2 cups powdered sugar
2 cups salted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons melted butter
Shredded coconut for coating

Directions

To Make the Cake:

Begin by preheating your oven to 350°F (177°C). Line three 9-inch cake pans with parchment paper and lightly spray with non-stick spray.
In a bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the sugar and butter until light and fluffy. Gradually add in the egg whites, mixing well after each addition.
Stir in the sour cream, coconut extract, and vanilla extract until well combined. Slowly incorporate the coconut milk, then gradually mix in the dry ingredients until just combined. Fold in the shredded coconut.
Divide the batter evenly among the prepared pans. Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.

To Make the Frosting:

In a large bowl, beat together the powdered sugar, butter, vanilla extract, and coconut extract until smooth. Add the melted butter and continue to beat until the frosting is light and fluffy.

Assembly:

Place one cake layer on your serving plate and spread a layer of frosting over the top. Repeat with the remaining layers.
Apply a thin coat of frosting on the sides of the cake to help the shredded coconut adhere. Gently press shredded coconut onto the sides and top of the cake.
For a decorative touch, pipe swirls of frosting on top of the cake and press additional shredded coconut into the sides.

Expert Tips

Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth, even batter.
For an extra coconutty flavor, toast the shredded coconut before adding it to the batter or using it for decoration.
If the cake layers dome while baking, gently trim them with a serrated knife to create flat surfaces for even stacking.

Conclusion

The Coconut Dream Cake is more than just a dessert; it’s a celebration of flavor, texture, and the joy of baking. Whether you’re marking a special occasion or indulging in a well-deserved treat, this cake promises to be a crowd-pleaser. Remember, the key to a perfect cake lies in the passion and love you pour into it. So, don your apron, preheat your oven, and get ready to bake your way to coconut paradise.

Coconut Dream Cake: A Tropical Delight for Any Occasion

Author: admin

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Description

Dive into the layers of coconut goodness with this dreamy cake recipe! Perfect for celebrations or satisfying your sweet tooth.

Ingredients

Scale

Cake:
2 c cake flour
2/3 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c sugar
1 c salted butter, room temp
6 egg whites
2/3 c sour cream
2 tsp coconut extract
1 tsp vanilla extract
13.66 oz can coconut milk
1 1/2 c sweetened shredded coconut
Frosting:
6 1/2 c powdered sugar
2 c salted butter, room temp
1 tsp vanilla extract
1/2 tsp coconut extract
2 Tbs melted butter
Shredded coconut for coating

Instructions

Cake:
Preheat oven to 350°F. Line 3-9” cake pans with parchment, spray lightly.
Mix dry ingredients; set aside.
Cream sugar and butter; add egg whites. Mix in sour cream, extracts, coconut milk. Gradually add dry mix, then shredded coconut.
Divide batter, bake 28 mins. Cool completely.
Frosting:
Mix powdered sugar, butter, extracts. Add melted butter; beat until fluffy.
Assembly:
Layer cakes with frosting, coat sides lightly to stick coconut. Pipe swirls on top, press coconut on sides.