This easy coconut cream cake recipe -theresa miller’s recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Coconut Cream Cake Recipe -Theresa Miller’s Recipe
This easy coconut cream cake recipe -theresa miller’s recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- FILLING: make before the cake so can chill
- whisk sugar corn starch and salt together in sauce pan. Whisk egg yolks and milks together. Gradually whisk into the dry ingredients. Whisking constantly for 6-7 minutes or until bubbly. Cook 1 more minute. Remove from heat and whisk in extracts and coconut. Pour into medium bowl and chill in fridge for at least 2 hours. Once chilled, whip the whipping cream with 1/4 cup sugar until stiff peaks form. Gently fold into cooled filling.
- Frosting:
- oz cream cheese
- stick butter
- /3 cups powdered sugar
- /4 tsp coconut extract
- cup sweetened flaked coconut plain or toasted
- Whip butter and cream cheese together. Add in the powdered sugar and beat together. Lastly add the extract.
- Frost cake and cover outside of cake with either plain or toasted coconut.
Tips for the Best Coconut Cream Cake Recipe -Theresa Miller’s Recipe
- Pre-heat & Prep: Always gather all ingredients before cooking coconut cream cake recipe -theresa miller’s recipe.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.