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If you’re searching for a dessert that embodies the essence of paradise, look no further than the Creamy Coconut Bliss Cake. This delightful treat is not just a cake; it is a piece of tropical heaven on a plate. With its rich, creamy texture and vibrant coconut flavor, it stands out as the perfect centerpiece for any gathering, be it a casual family dinner, a festive celebration, or a summer barbecue. The combination of light sponge cake and luscious coconut cream creates a harmonious balance that will leave your guests raving and wanting more.

Creamy Coconut Bliss Cake

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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup unsweetened coconut milk

½ cup unsweetened shredded coconut

½ cup softened unsalted butter

3 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup heavy cream

2 tablespoons powdered sugar

1 cup toasted coconut flakes (for decoration)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

      Combine Wet Ingredients: In another bowl, mix the coconut milk, shredded coconut, softened butter, eggs, vanilla extract, and coconut extract until fully combined.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix.

          Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

            Prepare the Whipped Cream: In a medium bowl, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form.

              Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of whipped cream on top. Place the second layer on top and cover the whole cake with the remaining whipped cream.

                Decorate: Sprinkle toasted coconut flakes generously over the top and sides of the cake. Optionally, add some additional shredded coconut for extra texture.

                  Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the cake to set.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8-10 servings