Irresistible Chilled Coconut Cake Recipe
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
3 hours (including chilling time)
Servings
12
Yield
1 9×13-inch cake
Calories
Approximately 450 calories
Welcome to a slice of tropical paradise with our Irresistible Chilled Coconut Cake.
This cake is a dream come true for coconut lovers, blending the exotic taste of coconut with the comfort of a moist, fluffy cake.
Imagine the first bite: a light yet rich cake infused with creamy coconut milk, layered with a luscious coconut cream frosting, and finally, a generous sprinkle of toasted coconut flakes for a delightful crunch.
It’s not just a cake; it’s a refreshing escape to a tropical island. This cake’s beauty lies in its simplicity and the harmony of its flavors.
Whether you’re celebrating a special occasion or just need a sweet escape, this chilled coconut cake promises a memorable experience.
Its cool, creamy texture makes it an ideal dessert for warm days, or whenever you crave a sweet, coconutty treat.
Prepare to be transported to a beachside getaway with every bite!
Ingredients
- 1 cup of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 cup of coconut milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of coconut extract
- 1/2 cup of sour cream
- For the Frosting:
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of coconut extract
- 2 cups of shredded coconut, toasted
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time.
- Combine flour and salt; gradually add to the creamed mixture alternately with coconut milk, beginning and ending with flour mixture.
- Stir in vanilla and coconut extracts, then fold in sour cream.
- Pour batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
- For the frosting, whip heavy cream with powdered sugar and coconut extract until stiff peaks form.
- Fold in half of the toasted coconut.
- Spread the frosting over the cooled cake. Sprinkle with the remaining toasted coconut.
- Chill for at least 2 hours before serving.
Tips & Tricks
- Toast the shredded coconut in a dry skillet over medium heat until golden for an extra flavor dimension.
- For an even more intense coconut flavor, use coconut milk in both the cake and frosting.
- Ensure the cake is completely cool before frosting to prevent the cream from melting.
- The cake tastes best when chilled for at least 2 hours, allowing the flavors to meld together beautifully.
- Keep the cake refrigerated until ready to serve for the best texture and taste.
Mise en Place
Ingredients
Utensils
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Salt
- Coconut milk
- Vanilla extract
- Coconut extract
- Sour cream
- Heavy cream
- Powdered sugar
- Shredded coconut
- Oven
- 9×13-inch baking pan
- Large bowl
- Electric mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
- Skillet (for toasting coconut)
- Whisk
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