Creamy coconut cake. Why coconut? Why not!
Creamy coconut cakebut it is like poetry. Imagine for a moment sandy beaches, turquoise blue sea and the faint scent of coconut in the air. How wonderful it would be if you could bring this exotic atmosphere into your home with the help of the sinfully delicious coconut cakes?
Coconut cake is more than just a dessert – it's the perfect journey to a delicious destination.
Creamy coconut cake
Ingredients
- Ingredients for the dough:
- 285 g of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 170 g of butter, softened at room temperature
- 330 g of sugar
- 5 large room temperature egg whites
- 120 g cream, room temperature
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of coconut extract
- 240 ml of unsweetened coconut milk
- 80 g of sweetened grated coconut Ingredients for the filling:
- 226 g of butter, softened at room temperature
- 226 g of full-fat cream cheese
- 600 g of sugar
- 30 ml of coconut milk
- 1/2 teaspoon of pure vanilla extract
- 1/2 teaspoon of coconut extract
- 1/8 teaspoon of salt
- 160 g of sweetened grated coconut
Directions
- Heat the oven to 180°C. Grease three cake models, line them with baking paper. Mix flour, baking powder, baking soda and salt.
- Beat the butter and sugar on medium speed until the mixture is smooth and creamy (about 2 minutes).
- Beat the egg whites until combined, then add the cream, vanilla extract and coconut extract. Beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Beat everything together by hand so that there are no lumps of butter at the bottom of the bowl. The dough will be thick.
- Pour the mass evenly into the cake models. Bake for 21-23 minutes. Allow to cool completely in the molds and place on a wire rack.
- Mix the butter and cream cheese on medium speed until creamy and smooth (about 2 minutes).
- With the mixer on low, add the sugar, coconut milk, vanilla extract, coconut extract and salt. Increase to high speed and beat for 3 minutes.
- Add more sugar if the frosting is too thin, more coconut milk if it is too thick, or a little more salt if the frosting is too sweet.
- Using a large serrated knife, trim a thin layer from the tops of the cake to create a flat surface. Place 1 cake layer on a cake stand. Cover the top evenly with the glaze.
- Place the second cake layer and cover the top evenly with the frosting. Place the third cake layer and cover it as well. Spread the remaining glaze over the entire surface of the cake.
- Leave the cake in the fridge for at least 20 minutes before serving. Cover the rest of the cake well and leave it in the refrigerator for up to 5 days.
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