Galentine's Coconut Cream Cake
Highlighted under: Sweet Treat Creations
I absolutely adore baking this Galentine's Coconut Cream Cake for my friends! It's such a delightful treat, rich with coconut flavor and perfect for sharing. Every time I bake it, I’m reminded of sunny days and warm gatherings, making it a favored recipe in my collection. The creamy layers and fluffy frosting make it irresistible, and the preparation is surprisingly simple. Whether it’s a Galentine's celebration or just a cozy get-together, this cake adds a special touch to any occasion.
When I first created this Galentine's Coconut Cream Cake, I was looking for a dessert that would not only taste delicious but also bring a festive vibe to our gathering. The coconut flavor shines through, complemented by light and airy layers that melt in your mouth. I’ve tried various methods, but using coconut milk ensures each bite is juicy and full of flavor.
One tip I've learned is to let the cake cool completely before frosting. This allows the flavors to meld beautifully and helps keep the layers intact. Serving it chilled enhances the refreshing taste, making it the perfect indulgence for a Galentine's celebration.
Why You'll Love This Cake
- Irresistibly moist with layers of creamy coconut
- Beautifully presented, perfect for any gathering
- Easy to make, yet impressively delicious
Mastering the Layers
To achieve the perfect layers in your Galentine's Coconut Cream Cake, ensure that both your all-purpose and cake flour are measured accurately. Spoon and level the flours rather than scooping directly from the bag, which can pack the flour and result in a denser cake. Additionally, creaming the butter and sugar until light and fluffy is crucial; this process helps incorporate air, leading to a light and airy texture in the final cake. Don't rush this step; taking those extra minutes to cream well pays off in the cake's rise.
When adding the wet ingredients, such as the coconut milk and eggs, do so at room temperature. This temperature helps to blend the ingredients more smoothly, enhancing the batter's consistency. Pay attention to your mixing technique; over-mixing once the flour is added can lead to a gummy texture. Mix until just combined to maintain that delightful, airy crumb that coconut lovers anticipate.
Frosting Techniques
The frosting on this cake is just as important as the cake itself. To achieve soft peaks in your whipped cream, ensure your mixing bowl and beaters are chilled beforehand. This helps the cream whip up faster and can prevent it from deflating. Whip the cream until it forms peaks that gently hold their shape but still have a smooth texture; this is key for a light frosting that complements the cake without overwhelming it.
For those who might find powdered sugar too sweet, consider using less and balancing it with a small pinch of salt to enhance the flavors. You could also substitute part of the heavy cream with coconut cream for an extra boost of coconut flavor. Just remember that this may slightly alter the texture of your frosting, making it a little denser, so adjust the whipping time accordingly.
Ingredients
Gather the following ingredients to create this delightful Galentine's Coconut Cream Cake:
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut
Frosting Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut for decoration
Make sure to measure ingredients accurately for the best results!
Instructions
Follow these steps to create your Galentine's Coconut Cream Cake:
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Frosting
In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Refrigerate the cake for 30 minutes to set the frosting before serving for the best flavor.
Pro Tips
- For an extra touch, add some lime zest to the frosting for a citrusy kick that complements the coconut beautifully.
Storing and Serving
After baking, store your Galentine's Coconut Cream Cake in an airtight container in the fridge to keep it fresh. It will last for up to 5 days, but I recommend consuming it within the first three for the best texture and flavor. If you find yourself with leftovers, you can also freeze the unfrosted layers wrapped in plastic wrap and foil for up to 2 months. Just ensure you defrost them completely in the fridge before frosting and serving. This cake also tastes great chilled, making it a refreshing option for warm gatherings.
Serving this cake is always a hit, but consider garnishing each slice with additional shredded coconut or a sprinkle of toasted coconut for added texture and visual appeal. You could also pair it with a light fruit topping, like fresh pineapple or mango, to complement the coconut flavor, enhancing the tropical essence of this cake.
Variations and Tips
Looking to switch things up? Try adding a layer of pineapple jam between the cake layers for a unique twist that pairs beautifully with the coconut. Another variation could be to infuse the coconut milk with a little lime zest for a citrusy brightness that cuts through the richness of the cake. Additionally, for a chocolate lover's option, consider using a chocolate ganache instead of whipped cream frosting; simply allow it to cool and thicken slightly before spreading it on the cake.
When making the cake for a larger gathering, this recipe can be easily scaled up. Simply double the ingredients and bake in three 9-inch pans or two 12-inch pans, adjusting the baking time accordingly. Larger cakes may take a few extra minutes to bake through, so be sure to check for doneness with a toothpick in the center.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can bake the cakes a day ahead and frost them the day you plan to serve.
→ How should I store the cake?
Store the cake in the refrigerator to keep the frosting fresh, especially if it contains whipped cream.
→ Can I substitute the coconut milk?
Yes, you can use regular milk or any plant-based milk, but coconut milk enhances the flavor.
→ Is it possible to make this gluten-free?
Absolutely! Substitute the all-purpose and cake flour with a gluten-free flour blend.
Galentine's Coconut Cream Cake
I absolutely adore baking this Galentine's Coconut Cream Cake for my friends! It's such a delightful treat, rich with coconut flavor and perfect for sharing. Every time I bake it, I’m reminded of sunny days and warm gatherings, making it a favored recipe in my collection. The creamy layers and fluffy frosting make it irresistible, and the preparation is surprisingly simple. Whether it’s a Galentine's celebration or just a cozy get-together, this cake adds a special touch to any occasion.
Created by: Olivia
Recipe Type: Sweet Treat Creations
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut
Frosting Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut for decoration
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. Gradually add the flour mixture and coconut milk, mixing until just combined. Stir in the shredded coconut.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Decorate with shredded coconut.
Extra Tips
- For an extra touch, add some lime zest to the frosting for a citrusy kick that complements the coconut beautifully.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g