Coconut Cream and Vanilla Bean Cake
This luxurious layer cake features a moist, tender crumb infused with real vanilla bean specks and finished with a silky coconut milk buttercream. It is a sophisticated tropical dessert that balances aromatic floral notes with creamy richness.
Ingredients
Ingredients
- 2.5 cup all-purpose flour sifted
- 1.5 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 cup full-fat coconut milk shaken well before measuring
- 4 large egg whites room temperature
- 1 whole vanilla bean split and seeds scraped
- 1 tsp coconut extract optional for deeper flavor
- 3 cup powdered sugar for the frosting
- 0.5 cup shredded coconut toasted for garnish
Notes
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best flavor, serve at room temperature. You can substitute the vanilla bean with 1 tablespoon of vanilla bean paste if needed.