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Delicious Cream Cake with Toasted Coconut: A Heavenly Dessert You’ll Love
If you’re looking for a dessert that’s both rich and light, sweet and slightly nutty, then look no further! This Delicious Cream Cake with Toasted Coconut is the perfect treat for any occasion. Whether it’s a birthday, a family gathering, or just a special moment to indulge, this cake combines fluffy cream layers with the irresistible crunch of toasted coconut, creating a mouthwatering experience in every bite.
The best part? It’s surprisingly easy to make, and the results are nothing short of heavenly. So, let’s dive into how you can make this delicious dessert at home and impress your friends and family with your baking skills!
Why You’ll Love Cream Cake with Toasted Coconut
- Lush and Creamy: The layers of fluffy cream are the perfect match for the light, tender cake, making each bite smooth and satisfying.
- Toasted Coconut Crunch: The toasted coconut adds a delightful texture and a nutty, caramelized flavor that takes the cake to the next level.
- Versatile for Any Occasion: Whether you’re celebrating a special event or simply want to treat yourself, this cake is ideal for any celebration or even just a sweet afternoon snack.
- Simple Yet Impressive: Despite its rich flavors and beautiful presentation, this cake is actually quite easy to make and doesn’t require a lot of fancy ingredients.
Ingredients for Cream Cake with Toasted Coconut
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
For the Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Toasted Coconut:
- 1 ½ cups sweetened shredded coconut
Optional Garnish:
- Extra toasted coconut for sprinkling on top
- Fresh berries (optional for added decoration and flavor)
Instructions: How to Make Cream Cake with Toasted Coconut
1. Prepare the Toasted Coconut
Start by preheating your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet in a single layer. Toast it in the oven for about 5-7 minutes, stirring every couple of minutes to ensure it doesn’t burn. Keep a close eye on it, as coconut can burn quickly. Once golden brown and fragrant, remove it from the oven and set it aside to cool.
2. Make the Cake Batter
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to evenly distribute the dry ingredients.
In a separate large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.
Alternate adding the dry ingredients and the sour cream to the wet mixture. Start with the dry ingredients, mixing gently, then add the sour cream and mix until just incorporated. Add the milk and mix until smooth.
3. Bake the Cake
Pour the batter evenly into two greased and floured round cake pans (9-inch pans work perfectly). Spread the batter out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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