Luscious Coconut Cream Cake III: A Triple Threat of Tropical Delight
Coconut cream cake is a timeless classic, evoking images of sunny beaches and tropical breezes. This recipe, dubbed “Coconut Cream Cake III,” takes the traditional dessert to the next level, incorporating not one, not two, but *three* distinct coconut components for an unparalleled flavor explosion. Prepare yourself for a moist, tender cake soaked in coconut milk, layered with creamy coconut custard, and topped with a cloud of sweetened coconut cream. This is coconut indulgence at its finest, perfect for special occasions, potlucks, or simply satisfying your coconut cravings.
**Why Coconut Cream Cake III?**
Many coconut cream cake recipes rely on just one or two sources of coconut flavor. This version amps up the coconut intensity by integrating it into every layer:
* **Coconut Milk Soak:** Instead of a simple syrup, the cake is generously soaked in coconut milk, infusing it with a subtle, creamy coconut essence from the inside out.
* **Coconut Custard Filling:** The heart of the cake is a rich and decadent coconut custard, made with coconut milk, cream, and shredded coconut for texture and an amplified coconut flavor.
* **Coconut Cream Topping:** A light and airy topping of sweetened coconut cream provides the perfect finishing touch, complementing the flavors and textures below.
**Ingredients You’ll Need:**
This recipe is divided into three main parts: the cake, the custard filling, and the coconut cream topping. Here’s a breakdown of the ingredients for each:
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
**For the Coconut Milk Soak:**
* 1 can (13.5 oz) full-fat coconut milk
* 1/4 cup granulated sugar (optional, for extra sweetness)
**For the Coconut Custard Filling:**
* 1 can (13.5 oz) full-fat coconut milk
* 1 cup heavy cream
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 4 large egg yolks
* 1/2 cup shredded coconut, sweetened or unsweetened
* 1 tablespoon unsalted butter
* 1 teaspoon vanilla extract
* Pinch of salt
**For the Coconut Cream Topping:**
* 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight (for the thick cream)
* 1/4 cup powdered sugar, or more to taste
* 1/2 teaspoon vanilla extract
* 1/4 cup shredded coconut, toasted, for garnish (optional)
**Equipment:**
* Two 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand-held)
* Whisk
* Saucepan
* Rubber spatula
* Measuring cups and spoons
* Serrated knife
* Cake stand or serving plate
**Step-by-Step Instructions:**
The key to a successful Coconut Cream Cake III lies in following the steps carefully and allowing sufficient time for each component to cool and set.
**Part 1: Baking the Cake**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles for easy removal.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. **Add Eggs:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
6. **Divide Batter:** Divide the batter evenly between the prepared cake pans.
7. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper.
**Part 2: Making the Coconut Milk Soak**
1. **Combine Ingredients:** In a small saucepan, combine the coconut milk and optional sugar.
2. **Heat and Dissolve:** Heat over medium heat, stirring constantly, until the sugar is dissolved. Do not boil.
3. **Cool:** Remove from heat and let the coconut milk soak cool completely.
**Part 3: Preparing the Coconut Custard Filling**
1. **Combine Coconut Milk and Cream:** In a medium saucepan, whisk together the coconut milk and heavy cream.
2. **Whisk Sugar and Cornstarch:** In a separate bowl, whisk together the granulated sugar and cornstarch.
3. **Whisk Egg Yolks:** In another bowl, whisk the egg yolks until lightly beaten.
4. **Temper Egg Yolks:** Gradually whisk a small amount of the hot coconut milk mixture into the egg yolks to temper them. This prevents the yolks from curdling when added to the hot mixture.
5. **Combine and Cook:** Pour the tempered egg yolk mixture into the saucepan with the remaining coconut milk mixture. Add the sugar and cornstarch mixture. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1-2 minutes, whisking constantly, to ensure the cornstarch is fully cooked and the custard is smooth.
6. **Stir in Extras:** Remove from heat and stir in the shredded coconut, butter, vanilla extract, and salt. Mix until well combined.
7. **Cool:** Pour the custard into a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, until completely chilled and set.
**Part 4: Whipping the Coconut Cream Topping**
1. **Chill Coconut Milk:** Make sure your can of full-fat coconut milk has been refrigerated overnight. This allows the thick cream to separate from the watery liquid.
2. **Scoop Out Cream:** Carefully scoop out the thick coconut cream from the top of the can, leaving the watery liquid behind. Discard or save the liquid for another use (smoothies, soups, etc.).
3. **Whip Cream:** In a chilled bowl, beat the coconut cream with an electric mixer until light and fluffy. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
**Part 5: Assembling the Coconut Cream Cake III**
1. **Level Cakes (Optional):** If your cakes have domed tops, use a serrated knife to carefully level them. This will make for a more stable and aesthetically pleasing cake.
2. **Soak Bottom Layer:** Place one cake layer on a cake stand or serving plate. Generously brush or drizzle half of the coconut milk soak over the cake layer, allowing it to soak in completely.
3. **Spread Custard Filling:** Spread the chilled coconut custard evenly over the soaked cake layer.
4. **Soak Top Layer:** Gently place the second cake layer on top of the custard filling. Brush or drizzle the remaining coconut milk soak over the top cake layer.
5. **Frost with Coconut Cream:** Frost the entire cake with the whipped coconut cream topping. Use a spatula or knife to create swirls and peaks for a decorative effect.
6. **Garnish (Optional):** Sprinkle toasted shredded coconut over the top of the cake for garnish.
7. **Chill:** Refrigerate the assembled cake for at least 1 hour before serving. This allows the flavors to meld and the cake to set properly.
**Tips for Success:**
* **Use Full-Fat Coconut Milk:** Full-fat coconut milk is essential for both the custard filling and the coconut cream topping. It provides the richness and creaminess needed for these components. Do not use “lite” coconut milk.
* **Chill Coconut Milk Properly:** For the coconut cream topping, chilling the coconut milk overnight is crucial for separating the thick cream. Make sure it’s thoroughly chilled before scooping out the cream.
* **Don’t Overmix the Cake Batter:** Overmixing can result in a tough cake. Mix the batter until just combined.
* **Cool Completely:** Allow each component (cake, soak, custard) to cool completely before assembling the cake. This will prevent the custard from melting and the cream topping from wilting.
* **Temper Egg Yolks Carefully:** Tempering the egg yolks is essential to prevent them from curdling in the hot custard mixture. Add a small amount of the hot liquid to the yolks, whisking constantly, before adding the yolks to the saucepan.
* **Adjust Sweetness:** Taste and adjust the sweetness of the coconut milk soak, custard filling, and cream topping to your preference. Some people prefer a less sweet cake, while others prefer a sweeter one.
* **Toast Coconut (Optional):** Toasting the shredded coconut before adding it to the custard or using it as a garnish enhances its flavor and adds a nutty crunch.
* **Use a Serrated Knife:** A serrated knife is ideal for slicing the cake cleanly and evenly.
* **Storage:** Store the Coconut Cream Cake III in the refrigerator for up to 3 days. The cake may become slightly softer over time.
**Variations and Adaptations:**
* **Add Pineapple:** For a tropical twist, add a layer of crushed pineapple between the cake and custard filling.
* **Use Different Extracts:** Experiment with different extracts, such as almond extract or rum extract, to enhance the flavor of the cake or custard.
* **Chocolate Coconut Cream Cake:** Add cocoa powder to the cake batter for a chocolate coconut variation. You can also drizzle melted chocolate over the finished cake.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend for a gluten-free version.
* **Vegan:** Replace the butter with vegan butter, the eggs with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the heavy cream with full-fat coconut cream for a vegan version.
**Serving Suggestions:**
* Serve chilled as a dessert for any occasion.
* Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
* Enjoy with a cup of coffee or tea.
* Bring to potlucks, picnics, or parties.
**Coconut Cream Cake III: A Recipe Worth Sharing**
This Coconut Cream Cake III is more than just a dessert; it’s an experience. The combination of textures and flavors, from the moist cake to the creamy custard and light topping, is simply irresistible. So gather your ingredients, follow the instructions carefully, and prepare to indulge in a truly exceptional coconut cake. This recipe is sure to impress your friends and family and become a new favorite in your baking repertoire. Enjoy!