- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Whipped Cream Frosting
- In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold in coconut cream. Be careful not to overwhip to maintain a smooth texture.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.
- Garnish with toasted coconut flakes for a beautiful finish.
Tips for Success
- Use high-quality coconut milk and coconut cream for the richest flavor.
- Ensure the butter is softened to room temperature before creaming with sugar for a light, airy batter.
- Toast the shredded coconut before adding it to the batter for a deeper flavor.
- Allow the cakes to cool completely before frosting to prevent melting.
- Watch the toasted coconut flakes closely while garnishing to avoid burning.
Serving and Storage
- Serve Fresh: Best enjoyed on the day it’s made.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen (unfrosted) for longer storage.
Conclusion
The Coconut Cream Dream Cake is a show-stopping dessert that brings together tropical flavors and creamy textures. Its moist, coconut-infused layers and fluffy whipped cream frosting make it a crowd-pleaser for any occasion.
Baking this cake is not only a culinary adventure but also a chance to create a masterpiece that’s as beautiful as it is delicious. Enjoy the process and savor every bite of this dreamy treat!
