The First Bite That Started It All
The moment I tasted coconut cream cake, I was hooked. The fluffy layers, the creamy frosting, the sweet coconut flakes—pure bliss. It reminded me of beach vacations and lazy summer afternoons. Ever wondered how you could turn Homemade Coconut Cream Cake with Whipped Frosting into something unforgettable? For me, it’s all about the tiny details. The almond extract adds a hint of magic. Share your favorite cake memory below—I’d love to hear it!My Cake Disaster Turned Win
My first try at this cake was a mess. I forgot to sift the powdered sugar, leaving lumps in the frosting. The layers slid apart like a wobbly tower. But guess what? It still tasted amazing. Home cooking isn’t about perfection—it’s about joy and flavor. Even my dog licked crumbs off the floor. Have you ever salvaged a baking fail? Tell me in the comments!Why This Cake Stands Out
– The sour cream keeps the cake moist for days. – The whipped frosting is light, not overly sweet. Which flavor combo surprises you most—coconut and almond or vanilla and cream cheese? Vote in your head or shout it out loud. This cake is a texture dream. Creamy, fluffy, crunchy—all at once.A Slice of History
Coconut cakes became popular in the Southern U.S. in the early 1900s. They were often served at church gatherings and family reunions. *Did you know grated coconut was once a luxury item?* Today, it’s a staple in many pantries. This recipe mixes old-school charm with modern ease. Would you try a vintage twist on this cake? Let me know!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2½ cups | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Sea salt | ½ teaspoon | |
| Unsalted butter | ½ cup | room temperature |
| Vegetable oil | ½ cup | |
| Granulated sugar | 2 cups | |
| Egg whites | 4 | |
| Pure vanilla extract | 2 teaspoons | |
| Pure coconut extract | 2½ teaspoons | |
| Almond extract | ¼ teaspoon | |
| Sour cream | 1 cup | |
| Whole milk | 1 cup | |
| Heavy whipping cream | 2 cups | cold |
| Vanilla extract | 2 teaspoons | |
| Coconut extract | 2½ teaspoons | |
| Cream cheese | 16 oz | room temperature |
| Powdered sugar | 3 cups | sifted well |
| Frozen, grated coconut | 24 oz | thawed and pressed dry |
How to Make the Perfect Coconut Cream Cake
Step 1 Start with the frosting. Whip the cream until stiff peaks form. This makes it light and fluffy. Set it aside for later. (Hard-learned tip: Chill your bowl and beaters first for faster whipping.)
Step 2 Cream the cheese and sugar until smooth. Fold in the whipped cream gently. Overmixing will make it runny. Chill until ready to use.
Step 3 Mix dry ingredients in one bowl. Cream butter, oil, and sugar in another. Add egg whites one at a time. Blend well. What’s the secret to a moist cake? Share below!
Step 4 Alternate dry mix and milk into wet ingredients. Pour batter evenly into pans. Bake until golden. Cool before frosting.
Cook Time: 25 minutes Total Time: 50 minutes Yield: 12 servings Category: Dessert, Cake
Fun Twists on Coconut Cream Cake
Pineapple Twist Add crushed pineapple between layers. It adds tropical sweetness and tang. Perfect for summer parties.
Chocolate Drizzle Melt dark chocolate and drizzle over frosting. The rich flavor pairs well with coconut. Kids love it.
Toasted Coconut Toast the coconut flakes before topping. It adds crunch and deep flavor. A game-changer! Which twist would you try first? Vote in the comments!
Serving Ideas for Your Cake
Serve with fresh berries on the side. A scoop of vanilla ice cream works too. *Fun fact: Coconut milk ice cream is a dairy-free option.* Pair with iced coffee for a midday treat. For evenings, try a coconut rum cocktail. Both are refreshing. Which would you choose tonight?
Storing and Serving Tips
Keep this cake chilled in an airtight container. It stays fresh for 3 days. Freeze slices wrapped in plastic for up to a month. Thaw overnight in the fridge. *Fun fact*: The flavors deepen after a day! Want to serve it warm? Microwave a slice for 10 seconds. Batch-cooking tip: Double the frosting and freeze half for future cakes. Who else loves prepping desserts ahead?Troubleshooting Common Issues
Cake too dense? Check your baking powder’s expiry date. Frosting too runny? Chill the bowl before whipping cream. Coconut falling off? Press it gently into frosting while it’s soft. Why this matters: Small tweaks make big differences in texture. My neighbor once forgot the egg whites—flat as a pancake! Ever had a baking fail? Share your fix in the comments.Your Questions Answered
Q: Can I make this gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free blend. Add 1/2 teaspoon xanthan gum.
Q: How far ahead can I bake the layers?
A: Wrap cooled cakes tightly. They keep at room temp for 1 day or freeze for 2 weeks.
Q: Any oil substitutes?
A: Use all butter, but the crumb will be firmer. Applesauce works for half the oil.
Q: Can I halve the recipe?
A: Yes! Use two 6-inch pans. Bake 20-22 minutes.
Q: Why press the coconut dry?
A: Extra moisture makes frosting slide off. Pat it with paper towels.
Final Thoughts
This cake tastes like a tropical vacation. Why this matters: Simple joys lift everyday moments. My grandkids beg for it on birthdays!Tag @SpoonSway on Pinterest if you bake it—I’d love to see your creations. Happy cooking! —Sarah Cooper.
Homemade Coconut Cream Cake with Whipped Frosting
Description
Experience the delightful contrast of textures and flavors with this Homemade Coconut Cream Cake, featuring a fluffy cake and creamy whipped frosting.
Ingredients
Instructions
- Let’s make the frosting!
- Add heavy whipping cream, vanilla extract, and coconut extract in a medium-sized mixing bowl.
- Mix until it becomes fluffy and can hold stiff peaks (about 2-3 minutes). Set aside.
- In a large bowl, cream the cream cheese until smooth.
- Mix in powdered sugar gradually until combined.
- Add the whipped cream to the cream cheese mixture by hand or with a mixer on low speed. (Be careful not to overmix, or the whipped cream will deflate)
- Cover and chill until ready to use.
- Let’s make the cake!
- Preheat oven to 350 F. Lightly grease the inside of 3 (9-inch) round cake pans with shortening and lightly dust with flour. Set aside.
- In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, oil, and sugar.
- Mix in egg whites one at a time.
- Mix in vanilla extract, coconut extract, almond extract, and sour cream.
- Mix dry ingredients with wet ingredients, alternating with the milk until all ingredients are combined.
- Pour batter evenly into prepared pans (roughly 2 cups per pan).
- Bake on the middle rack for 25 minutes. (may need a bit more or less time)
- Let cakes cool in the pan for about 10 minutes. Carefully remove the cakes from the pan and place them on a cooling rack to cool completely.
- Once the cakes are completely cooled, frost and stack the layers.
- Cover the top and sides with coconut.
- Store in an airtight cake container in the fridge.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
Coconut, Cake, Dessert, Cream, Frosting