Coconut Cream Dream Cake

A Coconut Cream Dream Cake sounds delicious! Are you looking for a recipe for it, or do you have a specific question about it? If you’re after a recipe, I can provide one. Here’s a simple and creamy version to try:

Coconut Cream Dream Cake Recipe

Ingredients:

• For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk (or regular milk)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut

• For the Coconut Cream Filling:

  • 1 cup coconut cream (not coconut milk)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream (chilled)

• For the Frosting:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sweetened coconut (for garnish)

Instructions:

1. Make the Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
   • In a separate bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract.
   • Combine the wet and dry ingredients, then stir in the shredded coconut.
   • Pour the batter into the prepared cake pans, evenly dividing it.
   • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

2. Prepare the Coconut Cream Filling:

   • In a medium bowl, mix the coconut cream, powdered sugar, and vanilla extract until smooth.
   • In a separate bowl, beat the chilled whipping cream until stiff peaks form.
   • Gently fold the whipped cream into the coconut cream mixture until well combined.

3. Make the Frosting:

   • Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the Cake:

   • Once the cakes are completely cooled, slice each cake in half horizontally to create four layers.
   • Spread a generous amount of the coconut cream filling between each layer.
   • Frost the top and sides of the cake with the whipped cream frosting.
   • Garnish with the shredded coconut on top and along the sides.

5. Chill & Serve:

   • Refrigerate the cake for at least 2 hours to set before serving. This will help the flavors meld together.