A coconut cake filled with cream is a soft, moist, and decadent dessert perfect for any occasion! Here’s a simple recipe:

Ingredients:

For the coconut cake:

• 200 g (1 cup) sugar
• 200 g (1 2/3 cups) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 120 g (1/2 cup) unsalted butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 180 ml (3/4 cup) coconut milk
• 50 g (1/2 cup) shredded coconut

For the cream filling:

• 250 ml (1 cup) heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

For decoration:

• 100 g (1 cup) shredded coconut (toasted or plain)
• Whipped cream or white chocolate shavings (optional)

Instructions:

1. Preheat the oven to 180°C (350°F) and grease two round cake pans.
2. Prepare the batter:
   • Beat butter and sugar until fluffy.
   • Add eggs one at a time, then mix in vanilla.
   • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet, alternating with coconut milk.
   • Fold in shredded coconut.
3. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
4. Prepare the filling:
   • Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble the cake:
   • Spread the whipped cream filling between the two cake layers.
   • Frost the outside with more whipped cream or a buttercream of your choice.
   • Sprinkle shredded coconut all over for a beautiful finish.
6. Chill for 30 minutes before serving for the best texture.

Enjoy your creamy coconut cake!