Coconut Cream Cake III

Ingredients and Weight:

• For the cake:
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (225g) granulated sugar
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) unsweetened coconut cream
• For the filling:
  • 3 cups (720ml) heavy cream
  • 1 cup (120g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (60g) sweetened shredded coconut
• For the frosting:
  • 3 cups (720ml) heavy cream
  • 1 cup (120g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (60g) sweetened shredded coconut

Preparation Time:

• 45 minutes

Cooking Time:

• 25-30 minutes per layer

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round baking pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Stir in the coconut cream until just combined.
6. Divide the batter evenly between the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. To make the filling, beat together the heavy cream, powdered sugar, vanilla extract, and shredded coconut until stiff peaks form.
9. To make the frosting, beat together the heavy cream, powdered sugar, vanilla extract, and shredded coconut until stiff peaks form.
10. To assemble the cake, place one layer on a serving plate. Spread with half of the filling. Top with the second layer. Spread the remaining filling on top. Frost the entire cake with the frosting.
11. Serve immediately or refrigerate until ready to serve.

Nutritional Information:

• Serving size: 1 piece
• Calories: 550
• Fat: 35g
• Carbohydrates: 60g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful cake with a hint of coconut
• Creamy and sweet filling and frosting
• Topped with shredded coconut for a tropical touch

User Comments:

• "This cake was absolutely delicious! The coconut flavor was perfect and the cake was so moist and fluffy."
• "I made this cake for a special occasion and it was a hit! The presentation was beautiful and the flavor was incredible."
• "I'm not usually a fan of coconut cakes, but this one changed my mind. It was light and airy, and the coconut flavor was not overpowering."
• "This cake is a must-try for any coconut lover! It's decadent and delicious, but not too heavy."
• "The frosting on this cake is amazing! It's so light and fluffy, and the coconut flavor is just perfect."

Special Precautions and Tips:

• To toast the shredded coconut for the frosting, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
• If you don't have unsweetened coconut cream, you can use regular coconut cream and reduce the amount of powdered sugar in the filling and frosting accordingly.
• If you're short on time, you can use a boxed cake mix for the cake layers. Just follow the instructions on the box and add the coconut cream to the batter.