Coconut Whipped Cream Cake

5 from 1 vote

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Course Dessert

Cuisine American

Servings

Calories 726 kcal

Ingredients

2.5 cups Swans Down Cake Flour
3 teaspoon Baking powder
1 teaspoon Salt
1.5 cups Granulated sugar
1 cup Whole milk divided
½ cup Crisco shortening at room temperature
1 teaspoon Vanilla
2 Eggs unbeaten and at room temperature

Topping

15 oz Coconut cream
2 cups Heavy whipping cream
14 oz Sweetened coconut flakes
4 oz Cream cheese optional, at room temperature

Instructions

Preheat oven to 375℉. Generously grease and flour bottom and sides of two 8-inch cake pans.
Add Crisco shortening to a large bowl and beat until creamy.
Combine cake flour, baking powder, salt and sugar in a sifter, and sift into bowl with shortening.
Add ¾ cup of milk and vanilla; mix on low just until all flour is dampened, then adjust mixing speed to medium and beat for 2 minutes.
Add eggs and remaining ¼ cup of milk and beat on low speed 1 minute longer.
Pour batter evenly into the two prepared baking pans. Bake 30 minutes or until done. Cake is done when toothpick inserted in center comes out clean.
Cool for 30 minutes. While cooling, place bowl and beaters for whipping cream into the freezer to chill.
Remove cakes from cake pans and place on individual plates. Poke holes generously through both cakes using a fork. Pour coconut cream over cakes. Use a flat spatula to spread over top and sides, making sure coconut cream is draining into holes.
Whip cream in chilled bowl until stiff peaks form. If you desire a longer lasting whipped cream, whip 4 oz. of softened cream cheese with the whipping cream until stiff peaks form.
Spread whipped cream generously over the top and sides of one cake, then sprinkle flaked coconut heavily over the top. Gently set the second cake on top of the layer of coconut. Frost the cake all over with the remaining whipped cream, then sprinkle the entire cake with coconut until it is covered. Garnish with jelly beans if desired.

Notes

Make sure all ingredients are at room temperature before baking. This ensures the cake will bake evenly.

Measure all ingredients precisely for best results.

Use fresh baking powder so the cake rises properly.

Be sure to use coconut cream and not cream of coconut, which is a different product.

Chill the bowl and beaters in the freezer for 20 minutes before whipping the cream for best results.

Test cakes by inserting a wooden toothpick in the center. If it comes out clean, it is done.

Do not open the oven doors during baking except when doing the toothpick test, because it can cause your cakes to fall.

Bake cakes one at a time, or in two separate ovens for even baking.

Nutrition

Calories: 726kcalCarbohydrates: 66gProtein: 9gFat: 50gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 84mgSodium: 455mgPotassium: 353mgFiber: 5gSugar: 40gVitamin A: 783IUVitamin C: 1mgCalcium: 135mgIron: 2mg