Fluffy Coconut Cream Cake Squares

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Introduction

If you’re a coconut lover, this dessert will quickly become one of your favorites. Fluffy Coconut Cream Cake Squares combine the light, airy texture of sponge cake with the rich creaminess of coconut cream and the delicate crunch of shredded coconut. Each square feels like a tropical bite of heaven. These cake squares are perfect for parties, afternoon tea, or simply when you’re craving something sweet, fluffy, and indulgent.

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 large eggs (room temperature, separated)
  • 1 cup granulated sugar (divided: ¾ cup for yolks, ¼ cup for whites)
  • ½ cup whole milk (warm)
  • ¼ cup coconut milk
  • ½ cup unsalted butter (melted and cooled)
  • 1 tsp vanilla extract
  • ½ tsp coconut extract (optional for stronger flavor)

For the Coconut Cream Topping:

  • 1 ½ cups heavy whipping cream (cold)
  • ½ cup coconut cream (from a can, thick part only)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For Garnish:

  • 1 cup sweetened shredded coconut (lightly toasted or plain)
  • Optional: white chocolate shavings or a drizzle of caramel

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Separate the eggs into yolks and whites.
  • In a large bowl, beat the egg yolks with ¾ cup sugar until pale and thick.
  • Add in warm milk, coconut milk, melted butter, vanilla, and coconut extract. Mix well.
  1. Gently fold the dry ingredients into the wet mixture until smooth.
  2. In a separate bowl, beat egg whites until foamy. Gradually add ¼ cup sugar and beat until stiff peaks form.
  3. Gently fold the egg whites into the batter to keep it light and fluffy.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 25–30 minutes, or until a toothpick comes out clean.
  3. Let the cake cool completely before topping.

Step 3: Make the Coconut Cream Topping

  1. In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Add coconut cream, powdered sugar, and vanilla. Beat until stiff peaks form and the mixture is fluffy.

Step 4: Assemble the Cake Squares

  1. Spread the coconut cream topping evenly over the cooled cake.
  2. Sprinkle generously with shredded coconut (toasted for extra crunch).
  3. Refrigerate for at least 2 hours to set.
  4. Cut into neat squares before serving.

Methods & Tips

  • Toasting the coconut: Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5–7 minutes until golden. This enhances flavor.
  • Coconut extract: Optional, but it gives a stronger tropical taste.
  • Storage: Keep refrigerated. Best eaten within 3 days for freshness.

History

Coconut desserts have roots across many tropical regions, from Southeast Asia to the Caribbean. Cakes made with coconut became especially popular in the 20th century as canned coconut milk and shredded coconut became widely available. This fluffy version is inspired by old-fashioned American coconut cakes, adapted into squares for easy serving and sharing.

Benefits

  • Coconut milk & cream provide healthy fats that give energy.
  • Egg whites make the cake airy without excess heaviness.
  • Coconut topping adds fiber and texture.
  • Perfect crowd-pleaser dessert for coconut lovers.

Nutrition (per square, based on 12 servings)

  • Calories: ~290
  • Fat: 16g
  • Carbs: 32g
  • Protein: 4g
  • Fiber: 2g
  • Sugar: 22g

Conclusion

Fluffy Coconut Cream Cake Squares are the perfect balance of soft sponge, creamy topping, and tropical coconut flavor. They’re light yet indulgent, making them ideal for any celebration or just a sweet treat at home. Once you try them, they’re bound to become a favorite on your dessert table.

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