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Coconut Cake with Whipped Cream

Coconut Cake with Whipped Cream

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Coconut Cake with Whipped Cream: A Light and Luxurious Dessert

If you’re looking for a dessert that’s both light and indulgent, this Coconut Cake with Whipped Cream is the perfect choice. With its soft, moist layers of coconut-infused cake paired with creamy, fluffy whipped cream, this dessert will transport your taste buds to a tropical paradise. Ideal for any occasion, from birthdays to afternoon teas, this coconut cake offers a delicate balance of sweetness and richness that’s sure to please.

Ingredients (For 8 Servings):

For the Cake:

  1. All-Purpose Flour – 2 cups
  2. Baking Powder – 2 teaspoons
  3. Unsalted Butter – 1/2 cup (softened, for a tender texture)
  4. Granulated Sugar – 1 cup (to sweeten the cake)
  5. Eggs – 3 large (room temperature)
  6. Coconut Milk – 1 cup (for a rich, coconut flavor)
  7. Shredded Coconut – 1/2 cup (unsweetened, to enhance the coconut taste)
  8. Vanilla Extract – 1 teaspoon (for a comforting warmth)
  9. Salt – 1/4 teaspoon (to balance the sweetness)

For the Whipped Cream:

  1. Heavy Whipping Cream – 1 cup (cold)
  2. Powdered Sugar – 2 tablespoons (to lightly sweeten the cream)
  3. Vanilla Extract – 1 teaspoon (for added flavor)

For Garnishing:

  1. Shredded Coconut – 1/4 cup (to toast and sprinkle on top of the cake for added texture and flavor)

Instructions:

Step 1: Preheat the Oven and Prepare the Pans Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake comes out easily once baked. You can also line the bottoms of the pans with parchment paper for added assurance.

Step 2: Prepare the Cake Batter In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each addition.

Next, add the vanilla extract and coconut milk to the wet ingredients, and stir to combine. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.

Step 3: Bake the Cake Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula for an even layer. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, trans