Irresistible Coconut Cream Bliss Cake Recipe in 5 Steps

If you’ve ever dreamed of a cake that feels like a tropical vacation in every bite, let me introduce you to my Coconut Cream Bliss Cake. This isn’t just any dessert—it’s a rich, creamy masterpiece that melts in your mouth and leaves you craving more. I’ve always been obsessed with coconut-based treats, ever since my first bite of a coconut macaroon at my aunt’s beachside kitchen. That love inspired me to perfect this recipe, blending the deep, nutty flavor of coconut with a texture so tender it’s almost magical. Trust me, whether you’re a coconut fanatic or just looking for a showstopping dessert, this cake is your new best friend.

Why You’ll Love This Coconut Cream Bliss Cake

Oh my goodness, where do I even start? This cake is pure happiness in every bite. Here’s why it’ll become your new go-to dessert:

• Effortless elegance: Looks fancy but comes together with simple pantry staples
• That dreamy texture: The coconut cream makes it unbelievably moist – like biting into a cloud
• Baking win: No complicated techniques, just straightforward mixing and baking
• Coconut lover’s dream: Packed with real coconut flavor in both cake and topping
• Crowd-pleaser magic: I’ve never brought this to a gathering without getting recipe requests

Seriously, one taste and you’ll understand why I call it “bliss” cake!

Coconut Cream Bliss Cake Ingredients

Okay, let’s talk ingredients – and I mean the good stuff! Every single one of these plays a special role in creating that perfect coconut dreaminess. Here’s what you’ll need:

• 2 cups all-purpose flour – spooned and leveled, please! No packing it down
• 1 cup granulated sugar – the sweet foundation of our bliss
• 1 cup full-fat coconut cream – don’t skimp here, the richness matters
• 3 large eggs – room temperature makes all the difference
• ½ cup unsalted butter – softened (I leave mine out for 30 minutes)
• 1 teaspoon vanilla extract – the secret flavor booster
• 1 teaspoon baking powder – our little rising helper
• ½ teaspoon salt – balances all that sweetness perfectly
• ½ cup shredded coconut – for that gorgeous, toasty topping

See? Nothing too fancy – just quality ingredients treated right. Now let’s make some magic!

Equipment You’ll Need

Here’s your quick kitchen checklist – grab these and you’re golden:

• 1 9-inch round cake pan
• 2 mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Rubber spatula (for scraping every last bit of batter!)
• Measuring cups and spoons
• Wire cooling rack

That’s it – no fancy gadgets required, promise!

How to Make Coconut Cream Bliss Cake

Alright, let’s dive into the fun part – making this dreamy cake come to life! I’ve broken it down into simple steps so you can’t go wrong. Just follow along, and before you know it, your kitchen will smell like a tropical paradise.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in our mixing bowl. Grab your softened butter and sugar – I like to cream them together for a good 2-3 minutes until they’re pale and fluffy. This step is crucial for that perfect texture!

Now add your eggs one at a time, mixing well after each addition. Don’t rush this – we want each egg fully incorporated before adding the next. Then comes the star ingredient: coconut cream! Pour it in slowly with the vanilla extract. Oh, that smell already!

Here’s my little trick: alternate adding your dry ingredients (flour, baking powder, salt) with the wet mixture. Start and end with dry ingredients, mixing just until combined after each addition. Overmixing is the enemy here – a few flour streaks are totally fine until the final stir.

Baking the Cake

Pour that gorgeous batter into your prepared 9-inch pan and smooth the top. Into the oven it goes for 35-40 minutes. Now, here’s where patience comes in – no peeking for at least 30 minutes!

When your kitchen smells irresistible and the cake is golden, do the toothpick test. Stick it in the center – if it comes out clean or with just a few moist crumbs, you’re golden. The edges should also pull slightly away from the pan. If not, give it another 2-3 minutes.

Finishing Touches

Here’s where many folks mess up – they’re too eager to dig in! Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I know, it’s hard to wait, but trust me – topping a warm cake with shredded coconut makes it slide right off.

Once cooled, sprinkle that beautiful shredded coconut all over the top. I sometimes toast mine lightly first for extra flavor. Then slice, serve, and prepare for the compliments to roll in!

Tips for Perfect Coconut Cream Bliss Cake

After making this cake more times than I can count, I’ve learned a few secrets that guarantee perfection every time:

• Room temp is key: Cold eggs and butter don’t cream properly – leave them out for 30 minutes first
• Scrape that bowl: Get every last bit of batter with a rubber spatula – the sides hide precious flavor!
• Gentle mixing: Stop as soon as ingredients combine – overmixing makes tough cake
• Coconut cream trick: Stir the can well before measuring – the cream separates when sitting
• Cool completely: I know it’s tempting, but warm cake won’t hold the coconut topping

Follow these simple tricks and you’ll have bakery-worthy results every single time!

Coconut Cream Bliss Cake Variations

Oh, the fun you can have with this recipe! While I adore the classic version, sometimes I like to mix things up. Here are my favorite twists:

• Toasty coconut magic: Toss your shredded coconut in a dry pan for 2-3 minutes until golden – the nutty flavor is incredible!
• Citrus zing: Add a teaspoon of lime or lemon zest to the batter for a bright tropical kick
• Coconut glaze: Mix powdered sugar with coconut milk for a drizzle that takes it over the top
• Chocolate love: Fold in ½ cup mini chocolate chips – coconut and chocolate are soulmates

The best part? You can’t mess it up – each version brings its own special kind of bliss!

Serving and Storing Coconut Cream Bliss Cake

Here’s the best part – enjoying your masterpiece! I love serving this cake slightly chilled – the texture becomes even more luscious after an hour in the fridge. Just set it out for about 10 minutes before slicing to take off the chill. Pro tip: use a warm knife (dip in hot water, then dry) for cleaner slices through that coconut topping.

Leftovers (if you have any!) keep beautifully in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. The coconut cream keeps it moist – no dry cake here! I don’t recommend freezing it though – the texture changes just enough that it loses that signature “bliss” factor.

Coconut Cream Bliss Cake Nutritional Information

Now, let’s chat about nutrition – but keep in mind I’m a baker, not a dietitian! These numbers can vary depending on your exact ingredients and brands. My Coconut Cream Bliss Cake is definitely an indulgence (as all great desserts should be!), but here’s what you’re looking at roughly per slice:

The coconut cream and butter give it that luxurious richness we all love, while the eggs provide some protein to balance things out. That shredded coconut topping adds fiber too – see, it’s practically health food! (Okay, maybe not, but everything in moderation, right?)

Remember, nutrition facts are just guidelines – what really matters is treating yourself to something made with love and real ingredients. That first blissful bite? Totally worth every calorie!

Common Questions About Coconut Cream Bliss Cake

I get asked about this cake all the time, so here are the answers to the most common questions:

Can I use coconut milk instead of coconut cream?
Technically yes, but it won’t be as rich and creamy. Coconut cream has a higher fat content, which gives the cake that melt-in-your-mouth texture. If you must use coconut milk, go for full-fat and maybe add an extra tablespoon of butter to compensate.

Can I freeze this cake?
I don’t recommend it. While it’ll still taste good, the texture changes after freezing and loses that signature “bliss” factor. It’s best enjoyed fresh or stored in the fridge for up to 5 days.

Can I use sweetened shredded coconut for the topping?
Absolutely! It’ll add a touch more sweetness, which some folks love. Just keep in mind it might toast faster if you decide to toast it first.

What if I don’t have an electric mixer?
No worries! A good old-fashioned whisk and some elbow grease will do the trick. Just make sure to cream the butter and sugar really well until fluffy.

Can I make this gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great results with this substitution, and it still tastes amazing.

Share Your Coconut Cream Bliss Cake

I’d love to see your Coconut Cream Bliss Cake creations! Snap a photo, share it on social media, and tag me. Don’t forget to leave a comment or rating – your feedback makes my day and helps others discover this tropical treat! Happy baking!

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