Coconuut-Cake Cream

This perfect Coconut Cake Cream sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.

5 Reasons to Love This Coconut Cake Recipe

  1. Not Dry: This coconut cake is mega moist. There’s no point wasting your time (or calories!) on dry cakes.
  2. Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake.
  3. Soft & Fluffy: Following the recipe carefully, as well as using the power ingredients described below, you are guaranteed a soft-as-silk coconut cake crumb.
  4. Any Shape: Use this cake batter for a coconut Bundt cake, coconut cupcakes, a 2-layer cake, 3 layer cake, or a coconut sheet cake.
  5. Gets Along With Everyone: Use the frosting recipe below or try strawberry frosting, lemon frosting, brown butter cream cheese frosting, champagne frosting, and chocolate buttercream. And don’t forget to drizzle salted caramel!

How to freeze coconut cake cream?

To freeze your finished Coconut Cake: If you are planning on freezing, then prep/frost your cake on a freezer-safe plate/platter. Place the frosted Coconut Cake with coconut in the freezer until it is firm to the touch. Once firm, wrap tightly in plastic wrap then repeat with the second layer of plastic wrap.

How long will a coconut cake last in the fridge?

Wrap the coconut cake with plastic wrap and refrigerate for 4 days, three days in a pinch.

How do you reheat a cake?

For oven reheating, place the cake on a foil-lined baking sheet. Place in a cold oven and turn the oven to 250 degrees. Bake just until the cake is moist and warm-not hot-8 to 15 minutes.

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