Heavenly Coconut Cream Cake Recipe �A soft, moist coconut cake soaked in a sweet coconut milk mixture and topped with whipped cream cheese frosting & shredded coconut. Pure bliss in every bite! 
Ingredients
For the Cake:
• 2 cups all-purpose flour (or cake flour for extra fluffiness)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• ½ cup unsalted butter (softened)
• 3 eggs (room temp)
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional but recommended)
• ¾ cup coconut milk
• ¼ cup heavy cream or full-fat milk
For the Soaking Mixture:
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 can (8 oz / 240 ml) coconut cream or thick coconut milk
For the Topping:
• 1½ cups cold heavy whipping cream
• ¾ cup powdered sugar
• 1 cup cream cheese (softened)
• 1 tsp vanilla
• 1–2 tsp coconut extract (optional)
• 1–1½ cups shredded coconut (sweetened or unsweetened, to your taste)
Instructions
1. Make the Cake:
1 Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch (or round) baking pan.
2 Whisk flour, baking powder, and salt in a bowl.
3 In another bowl, cream butter and sugar until light and fluffy.
4 Add eggs one at a time, mixing well after each.
5 Stir in vanilla and coconut extract.
6 Add dry ingredients in 2 batches, alternating with coconut milk and heavy cream. Mix until just combined.
7 Pour into pan and bake for 30–35 minutes or until a toothpick comes out clean.
8 Let cool for 10–15 minutes.
2. Make the Soaking Mixture:
1 Mix sweetened condensed milk and coconut cream until smooth.
2 Poke holes all over the cake using a fork or skewer.
3 Slowly pour the coconut mixture over the cake, allowing it to soak in. Refrigerate for at least 1 hour (longer is better!).
3. Make the Frosting:
1 Beat cold whipping cream until soft peaks form.
2 In a separate bowl, mix cream cheese, powdered sugar, vanilla, and coconut extract.
3 Fold the whipped cream into the cream cheese mixture gently.
4. Decorate:
1 Spread the frosting evenly over the chilled cake.
2 Top with shredded coconut — press it gently into the frosting.
3 Chill for another hour before serving for best texture.
Tips
• Want extra coconut flavor? Add a few tablespoons of shredded coconut into the batter too!
• For a layered version, divide into two round cake pans and double the frosting.
• Store leftovers covered in the fridge — stays delicious for 3–4 days!
