Coconut Layered Cake w/Coconut Sauce and Fresh Cream - Easy, Fluffy& Moist even in Fridge for Days!

This coconut layered cake recipe is easy to follow and will give you a delicious cake to enjoy. How to make a coconut sponge cake in just a few easy steps at home.
Ingredients for sponge cake size 16 cm, sliced into 3 layers:
(1 recipe cotton soft sponge cake, get the recipe and video tutorial here: • Cotton Soft & Moist Sp... )
Coconut Sauce for Cake Filling and Topping
250 g young coconut meat*, cut into strips (fresh or canned coconut meat)
200 g coconut juice
15 g sugar (can adjust to preference)
10 g corn starch
1/8 teaspoon salt (can adjust to preference)
1 teaspoon coconut extract
Whipped Cream
500 g whipping cream or heavy cream (at least 35% fat)
35 g confectioners sugar (can adjust to preference)
1 teaspoon vanilla extract or coconut extract
Directions
1. Prepare sponge cake. Trim off the brown part and slice it into 3 layers
2. Put metal bowl for whipping cream into freezer.
3. Make coconut sauce. Start by mixing sugar, corn starch and salt. Mix well. Pour mixed dry ingredients into coconut juice in a pot. Stir well and bring to boiling at low heat. Keep stirring/whisking until thickened. Add coconut meat at this stage and stir gently until boiling. Turn off heat
4. Transfer coconut sauce into glass bowl, cover with plastic wrap and put in fridge for cooling down.
5. Take out metal bowl from fridge and add chilled whipping cream. Add confectioners sugar and vanilla or coconut extract. Whisk at medium speed until 90% peaks are achieved, because the process of piping and spreading cream can be difficult if the cream is 100% whipped(cream might separate after further handling).
6. Assemble cake. Sponge cake, whipping cream and coconut filling according to your imagination.
7. Keep cake in fridge at least a few hours before serving so the cake is well set.
Tips:
1. Fresh young coconut meat and fresh coconut juice is the best but if you cannot get them where you live, canned young coconut meat in light syrup also works fine. There are a few different brands. You can get them from Asian grocery stores. Sometimes canned young coconut meat can be quite hard. What you can do is to slice it thinly. Boiling it in the process of coconut sauce making will soften it.
2. To achieve best result when whipping cream, the bowl and the cream must be chilled. You can keep a metal bowl in freezer for about 15 minutes before use or you can place an iced bowl under a metal bowl when whipping.
3. Whip cream to 90% peaks (See explanation above in no.5). Do not over whip. An over whipped cream will be grainy. You can fix it by adding 1 tablespoon of whipping cream at a time and hand whip it. This can help smooth the separated cream.
#coconut cake #coconut cream cake #baking

[@cookbakeenjoy4128]

We hope you will enjoy this recipe as much as we do. If you have any additional questions on how to make it feel free to ask us. If you have made it already, we would love to hear your feedback😀

[@nrtruangtinnakorn6289]

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[@choyman8278]

Delicious 😋 thank you for sharing 🤗💕

[@cookbakeenjoy4128]

You are very welcome. We hope you will enjoy as much as we do.

[@choyman8278]

@@cookbakeenjoy4128 I do very much, thank you 💕

[@cookbakeenjoy4128]

Excellent😀