Vanilla Bean and Coconut Cream Cake
Indulge in the light and airy layers of this Vanilla Bean and Coconut Cream Cake. Each slice is filled with a rich coconut cream frosting and infused with the aromatic essence of real vanilla beans, creating a delightful balance of flavors that is perfect for any occasion.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large Eggs
- 1 vanilla bean, split and scraped
- 1 cup coconut milk
- 3 cups powdered sugar
- 1 cup coconut cream
- 1/2 cup shredded coconut, toasted
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 with the sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean seeds.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix until just combined.
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Step 6:
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 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 a wire rack to cool completely.
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Step 8:
In a bowl, beat the coconut cream and powdered sugar until smooth and fluffy.
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Step 9:
Place one cake layer on a serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
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Step 10:
Garnish the cake with toasted shredded coconut. Slice and serve.