This Coconut Cream Cake packs as much coconut flavor as it is possibly imaginable. Coconut cake, coconut cream, coconut milk, coconut flakes, if anything is more coconut it’s the coconut palm tree.
This three layer Coconut cream cake is a fluffy, sunny, moist summer dessert with amazing texture and aroma. Having a piece on your plate is like eating a slice of a rainbow cloud.
The amount of batter makes either 2 or 3 cake layers depending on how big you want them to be. I do recommend not skipping the coconut extract for the batter, because even though it does have coconut milk in it, the milk itself doesn’t have as much flavor or even smell of coconut (which makes it a great versatile vegan version of milk).
I usually add coconut shavings both to coat the cake and inside the frosting. It provides the extra chew to the texture, but if you like your cream cheese filling straight and with smooth flavor, leave the flakes off the filling.
Serving this cake at a party or after dinner will have everyone at the table go whoa. It’s perfect with coffee as well as with cold drinks such as lemonade or iced tea. I hope you have fun making it and eating it.
