Coconut Cream Layered Cake

Now, cover the entire cake with the coconut cream frosting. Use a spatula to smooth out the frosting evenly over the top and sides.

For added texture and flavor, sprinkle the top of the cake with shredded coconut. If you like, you can toast some coconut flakes in a dry skillet over medium heat and sprinkle them over the cake for an extra crunch and toasted flavor.

Tips for Making the Perfect Coconut Cream Layered Cake
Chill the Filling: If the coconut cream filling is too soft to spread, you can chill it in the refrigerator for 10-15 minutes to firm it up.
Use Room Temperature Ingredients: Ensure that the butter, eggs, and cream are at room temperature for better texture and easier mixing.
Toast the Coconut: For added flavor, you can toast the shredded coconut before adding it to the frosting or using it as a garnish.
Make it a Day Ahead: This cake can be made a day ahead. In fact, letting the cake sit overnight allows the flavors to meld and makes it even more delicious the next day.
Substitute for Dietary Needs: For a dairy-free version, use coconut oil or a plant-based butter substitute and coconut milk in the frosting. You can also substitute coconut cream with a non-dairy cream alternative.
How to Store and Reheat Leftovers
If you have leftovers, store the Coconut Cream Layered Cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best served chilled, and the texture of the frosting will hold up nicely in the fridge.

For longer storage, you can freeze the cake. Wrap the layers tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw the cake in the fridge overnight before serving.