Ah, coconut cream cake takes me back to sun-dappled afternoons on the family farm, where we’d gather around Grandma’s big oak table for Sunday dinner. This cake is a treasured heirloom from the heart of Midwestern tradition, its roots tracing back to the days when coconut was a rare and special treat, shipped from far-away places. This cake brings an air of nostalgia, perfect for family gatherings or a cozy evening at home. Its light, fluffy texture paired with the tropical richness of coconut is sure to create cherished memories.

This delicious coconut cream cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a delightful balance, consider serving it alongside a cup of hot coffee or a glass of cold milk. Fresh berries or a fruit compote drizzled over the top can also add a delightful burst of flavor and color. This cake is also a delightful finish to a hearty meal of roast chicken and mashed potatoes.

Servings: 8-10 servings

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup canned coconut milk
1 cup sweetened shredded coconut

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.

4. Stir in the vanilla and coconut extracts.

5. Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the shredded coconut.

7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

10. Once cooled, frost the cakes with your favorite cream cheese frosting and sprinkle extra shredded coconut on top for garnish.

For a richer flavor, consider adding a tablespoon of rum to the batter. If you’re a fan of nuts, gently fold in 1/2 cup of chopped pecans or walnuts. To make it extra special, you can also add a layer of pineapple filling between the cakes. For a dairy-free option, substitute the butter with coconut oil and use a vegan-friendly frosting.

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