Coconut Cream Dream Cake – Light, Fluffy & Irresistible!

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.
5. Alternate adding dry ingredients and coconut milk, mixing until just combined.
6. Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 2: Make the Coconut Cream Filling

1. In a saucepan over medium heat, whisk together coconut cream, sugar, cornstarch, and salt.
2. Cook, stirring constantly, until thickened (about 5 minutes).
3. Remove from heat and stir in vanilla extract and shredded coconut.
4. Let it cool to room temperature before using.

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Step 3: Make the Whipped Topping

1. Beat heavy cream, powdered sugar, and vanilla with a mixer until stiff peaks form.
2. Refrigerate until ready to use.

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Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of coconut cream filling over the top.
3. Place the second cake layer on top and spread with whipped topping.
4. Sprinkle toasted coconut flakes over the cake for garnish.

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Serving & Storage Tips

• Chill before serving for best texture.
• Store in an airtight container in the fridge for up to 4 days.
• Freeze unfrosted cake layers for up to 2 months; thaw before assembling.

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Variants & Add-Ins

1. Pineapple Coconut Cake – Add a thin layer of pineapple preserves between layers.
2. Chocolate Coconut Cake – Drizzle with melted dark chocolate before serving.
3. Coconut Rum Cake – Add 1 tablespoon coconut rum to the cake batter.
4. Almond Coconut Cake – Stir ¼ cup sliced almonds into the filling.

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FAQ

1. Can I use canned coconut milk instead of coconut cream?
No, coconut milk is too thin—coconut cream is thicker and richer.

2. How do I toast coconut flakes?
Bake at 325°F (163°C) for 5-7 minutes, stirring occasionally, until golden brown.

3. Can I make this cake a day ahead?
Yes! It actually tastes better the next day as the flavors meld.

4. Can I use whipped topping instead of homemade whipped cream?
Yes! Cool Whip works as a quick alternative.

5. How do I keep my cake layers from drying out?
Brush each layer with a little coconut milk before adding the filling.