Fluffy Coconut Cream Cake Squares
Introduction
Fluffy Coconut Cream Cake Squares are light, tender, and bursting with coconut flavor. Perfect for afternoon tea, potlucks, or a sweet treat anytime, these squares combine a soft, airy sponge with creamy coconut filling and a hint of vanilla. Easy to make yet elegant, they are sure to impress both family and friends.
Ingredients
For the Cake:
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) coconut milk
- ½ cup (45g) shredded coconut
For the Coconut Cream Topping:
- 1 cup (240ml) heavy cream
- ¼ cup (50g) powdered sugar
- 1 tsp vanilla extract
- ¼ cup (20g) shredded coconut, toasted for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Cream butter and sugar in a mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with coconut milk, starting and ending with the dry ingredients. Mix until smooth.
- Fold in shredded coconut gently.
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
- Prepare the coconut cream topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream evenly over cooled cake. Sprinkle toasted coconut on top.
- Chill for at least 30 minutes before cutting into squares and serving.
Description
These coconut cream cake squares are airy and melt-in-your-mouth soft, with a rich coconut aroma and creamy topping. Each bite combines the light sponge, sweet coconut, and luscious whipped cream, making it a tropical-inspired delight perfect for dessert lovers.
Tips
- For extra coconut flavor, use coconut extract along with vanilla.
- Make sure the cake is completely cooled before adding the whipped cream topping to prevent it from melting.
- Toasting the coconut enhances its flavor and adds a subtle crunch.
- Store in the fridge for up to 3 days.
Common Corrections
- Avoid overmixing the batter; overmixing can make the cake dense.
- Check the cake at 25 minutes—oven temperatures may vary, and overbaking can dry it out.
- Ensure whipping cream is cold for best results when making the topping.
Enjoy
Serve chilled as a delightful snack, dessert, or party treat. Perfect with a cup of tea or coffee, these Fluffy Coconut Cream Cake Squares are sure to become a family favorite!
