Coconut Cream Cake Square

Here’s a delicious Coconut Cream Cake Square recipe—moist, creamy, and packed with coconut flavor.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup coconut milk

• 1/2 cup shredded coconut

For the coconut cream topping:

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup coconut milk

• 1 tsp vanilla extract

• 1 cup shredded coconut, toasted (optional)

Instructions

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Grease and line an 8×8-inch baking pan with parchment paper.

2. Prepare the cake:

   • In a bowl, whisk together flour, baking powder, baking soda, and salt.

   • In a separate large bowl, cream butter and sugar until light and fluffy.

   • Beat in eggs one at a time, then stir in vanilla extract.

   • Alternate adding dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients.

   • Fold in shredded coconut.

3. Bake:

   • Pour batter into prepared pan and smooth the top.

   • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

   • Allow the cake to cool completely.

4. Prepare the coconut cream topping:

   • In a small saucepan over medium heat, combine sweetened condensed milk, coconut milk, and vanilla.

   • Stir until thickened slightly, about 3–5 minutes.

   • Pour over cooled cake and spread evenly.

   • Sprinkle with toasted coconut if desired.

5. Chill and serve:

   • Refrigerate for at least 1–2 hours to set the topping.

   • Cut into squares and serve.

Tips:

• Toasting the shredded coconut enhances the flavor and adds a slight crunch.

• You can substitute part of the shredded coconut with macadamia nuts for added texture.

• Store leftovers in the refrigerator for up to 3 days.