Are you craving a taste of the tropics? Then look no further! This luscious cream of coconut cake recipe is the perfect blend of sweet and creamy, offering a delightful escape without needing a plane ticket. It's surprisingly easy to make, perfect for both weeknight dinners and special occasions, proving that delicious food and homemade cooking don't have to be complicated. Get ready to impress your friends and family with this unbelievably moist and flavorful cake. This recipe provides easy recipes for even the newest home cooks.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cream of coconut (full-fat recommended)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cream of coconut
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Toasted coconut flakes for garnish
Instructions:
Getting Started: Preparing the Cake Batter
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This ensures your cake will release easily and prevents sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combines all the dry ingredients evenly.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Make sure everything is well incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix; a few lumps are okay! Overmixing can lead to a tough cake.
- Stir in the cream of coconut until evenly distributed throughout the batter. The batter will be quite thick.
Baking the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on it.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from crumbling.
Making the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This is crucial for a smooth and creamy frosting.
- Gradually add the powdered sugar, beating on low speed until combined.
- Beat in the cream of coconut and vanilla extract until smooth and creamy. Add a pinch of salt to enhance the flavors.
Assembling the Cake:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- Garnish with toasted coconut flakes, if desired.
Tips and Variations:
- For a richer flavor: Use full-fat cream of coconut.
- Add some texture: Fold in some chopped nuts or shredded coconut into the cake batter.
- Make it a layer cake: Use three layers for an even more impressive dessert.
- Spice it up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
- Different Frosting: Experiment with different frostings like cream cheese frosting or a simple glaze.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used, but a single serving of this cake will likely contain around 350-400 calories, with varying amounts of fat, sugar, and protein. For a precise nutritional breakdown, use a nutrition calculator with the specific ingredients you used.
This cream of coconut cake is a delicious and relatively healthy treat that is perfect for any occasion. It's a simple recipe, suitable for quick dinner ideas or a special occasion. Enjoy this quick and easy recipe – the best recipes are often the simplest!