Coconut Cream Buttercream Cake
Indulge in the tropical flavors of our Coconut Cream Buttercream Cake, featuring layers of moist coconut-infused cake, generously frosted with rich coconut buttercream. This cake is perfect for celebrations or a sweet treat any day.
Ingredients
- 2 1/2 cups All-purpose flour
- 2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large Eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- 4 cups powdered sugar
- 1/2 cup coconut cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter until light and fluffy. Gradually add the sugar and continue to beat until well combined.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then, mix in the coconut milk and vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
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Step 6:
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
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Step 7:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 8:
In a large bowl, beat the coconut cream and powdered sugar until smooth and fluffy.
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Step 9:
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream on top. Place the second layer on top and frost the top and sides of the cake.
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Step 10:
Slice the cake and serve. Enjoy your delicious Coconut Cream Buttercream Cake!