Indulge in the delightful decadence of our Italian Coconut Cream Cake, a recipe that perfectly blends the airy lightness of a classic Italian cake with the rich, tropical allure of coconut. This isn't your average coconut cake; it boasts a subtly sweet, moist crumb infused with the delicate fragrance of vanilla, layered with a luxuriously creamy coconut filling, and finished with a delicate dusting of powdered sugar. Imagine the soft texture melting in your mouth, the creamy coconut filling complementing the light sponge, a true taste of Italian sunshine.
This irresistible cake is surprisingly simple to make, even for novice bakers. The recipe utilizes readily available ingredients and straightforward techniques, making it perfect for both special occasions and everyday celebrations. Ready to create this culinary masterpiece? Let's dive into the step-by-step process, guiding you through each stage to baking perfection.
Tools Needed
- Hand mixer
- Stand mixer
- 8-inch cake pans
- Parchment paper
- Baking spray
- Spatula
- Serrated knife
- Pastry bag
- Piping tip #4
Ingredients
- Unsalted butter: 3/4 cup
- White granulated sugar: 1 cup
- Coconut extract: 2 teaspoons
- Eggs: 4
- Coconut milk: 1 cup
- All-purpose flour: 2 cups
- Salt: 1/4 teaspoon
- Baking powder: 4 teaspoons
- Mascarpone cheese or cream cheese: 8 ounces
- Coconut milk (fatty part): 1/2 cup
- Heavy cream: 2 cups
- Confectioner's sugar: 1 cup
- Shredded coconut: a few cups
- Plain coconut milk (for soaking)
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Bring butter, eggs, and coconut milk to room temperature. Cream together butter and sugar until light and fluffy.
- Add coconut extract, then eggs one at a time, mixing well after each addition.
- Add coconut milk and mix. In a separate bowl, sift together flour, salt, and baking powder.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 2. Bake and Cool the Cakes
- Divide batter evenly between two prepared 8-inch cake pans. Bake at 350°F (175°C) for 25-28 minutes, or until golden brown.
- Let cakes cool completely.
Step 3. Make and Apply the Frosting
- Soften mascarpone/cream cheese. Beat heavy cream and confectioner's sugar until stiff peaks form.
- Add softened cheese and coconut milk (fatty part) and coconut extract to the whipped cream. Mix on medium-high speed briefly; avoid overmixing.
- Level off the cooled cakes and split each layer in half.
- Lightly soak cake layers with plain coconut milk.
- Frost the cake layers, adding toasted shredded coconut to the sides for garnish. Pipe frosting on top as desired.
Step 4. Chill and Serve
- Refrigerate for a couple of hours before slicing and serving.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Ensure all ingredients are at room temperature for optimal mixing and baking.
- Do not overmix the cake batter; this can result in a tough cake. Mix until just combined.
- Avoid overmixing the frosting as well, as this can cause separation.
- Using unsweetened coconut milk for soaking allows the sweetness of the cake to shine through.
Nutrition
- N/A
FAQs
1. Can I make this cake ahead of time?
Yes! The cake layers can be baked a day or two in advance and stored airtight. Assemble the cake and frost it just before serving for the best texture.
2. What kind of coconut is best for this recipe?
Sweetened shredded coconut is ideal for both the cake and the filling. You can find it in most grocery stores.
3. Can I substitute the almond extract?
While almond extract complements the coconut beautifully, you can substitute it with vanilla extract if you prefer. The flavor will be slightly different, but still delicious.
This Italian Coconut Cream Cake is a delightful dessert that’s sure to impress your guests with its delicate flavor and stunning presentation. From the fluffy coconut cake layers to the rich cream filling, each bite offers a taste of Italian artistry and sweetness. Enjoy this special treat, and savor the delicious memories it creates!