This Vanilla Birthday Cake with Coconut Cream is more than just a dessert; it's an experience. Imagine sinking your fork into a slice of moist, tender vanilla cake, perfectly complemented by the light, airy, and subtly sweet coconut cream frosting. It's a tropical twist on a classic favorite, and trust me, your taste buds will thank you. Reminds me of my first vacation to Barbados. Oh, those gorgeous beaches. Wait, sorry, back to the cake!
What sets this cake apart is its simplicity and the quality of ingredients. The vanilla cake is made with basic pantry staples, yet it's incredibly flavorful and moist thanks to the creaming method and the perfect balance of wet and dry ingredients. And the coconut cream frosting? It's a revelation. So much lighter and fresher than traditional buttercream, with a hint of coconut that's not overpowering. I was saying to my friend just last week how I hate overly sweet cakes.
Whether you're celebrating a birthday, anniversary, or just a random Tuesday, this cake is guaranteed to bring a smile to your face. It's easy to make, adaptable to your preferences, and utterly delicious. So, gather your ingredients, preheat your oven, and let's get baking! I know you’ll love it as much as my family does. I hope. I mean, they better!
Required Equipments
- Stand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Baking Pans (round)
- Parchment Paper
- Offset Spatula or Icing Knife
Vanilla Birthday Cake with Coconut Cream: Frequently Asked Questions
Vanilla Birthday Cake with Coconut Cream
Indulge in a moist Vanilla Birthday Cake paired with a light and airy Coconut Cream frosting, offering a delightful tropical twist on a classic dessert. This recipe is perfect for celebrations or any day you want to make special!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round baking pans. Line the bottoms with parchment paper rounds; this little trick ensures the cake comes out cleanly, trust me!
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't skimp on this step; it's key for a tender cake.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Nobody wants eggy bits in their cake!
- In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring a consistent rise.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. You still want to see some tiny lumps. I almost forgot the baking instructions! I feel so foolish.
- Divide the batter evenly between the prepared baking pans. Spread the batter evenly in the pans using a spatula.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them; ovens can vary, so start checking around 30 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they're totally cool before frosting, or you'll have a melty mess.
- While the cakes are cooling, prepare the coconut cream frosting. Place a can of full-fat coconut milk in the refrigerator overnight. This helps the cream separate from the watery liquid. This is the BEST tip!
- Scoop out the thick coconut cream from the top of the chilled coconut milk can, leaving the watery liquid behind. Place the coconut cream in a mixing bowl.
- Beat the coconut cream with an electric mixer until light and fluffy. This may take a few minutes, so be patient. It should resemble whipped cream.
- Gradually add the powdered sugar and vanilla extract to the coconut cream, beating until smooth and creamy. Taste and adjust the sweetness as needed.
- Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of coconut cream frosting over the top.
- Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining coconut cream frosting.
- Decorate the cake as desired. You can use shredded coconut, fresh berries, or sprinkles. Get creative and have fun!
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This makes it easier to slice and serve.
- Slice and serve! Enjoy your delicious Vanilla Birthday Cake with Coconut Cream. Trust me this cake is just the best!, I always double the recipe.
📝 Notes
- For a richer flavor, use brown butter in the cake batter.
- Add a tablespoon of rum extract to the frosting for a tropical kick.
- Decorate with toasted coconut flakes for added texture and flavor.
🍎 Nutrition
Calories: 450 kcal
Protein: 4g
Fat: 22g
Carbohydrates: 60g
Fiber: 1g
Calcium: 50mg
