Gather your ingredients.
I used my trusty blender.
Mix together 1/2 cup of the coconut milk, 1/4 cup of sugar, 1 cup of honey, 1 teaspoon of vanilla extract and the rest of the ingredients.
You will have a smooth, buttery cake.
You can also use the coconut cream in place of coconut milk to make a smoothie.
The coconut cream is so amazing, it makes a wonderful ice cream!
I would love to see more recipes that use the cream.
I really like this coconut cream because it is so simple to make.
You just need a blender and coconut milk.
I am making this for my wife.
I will be sharing more recipes as they come out.
If you want to make this cake, you will need a 12 inch round cake pan.
You’ll need to cut your coconut cream into 3 inch cubes.
You could also use an old cake tin for this recipe.
I also like to add a bit of lemon juice to this coconut milk because it really makes it taste more like coconut milk and not vanilla.
Make sure to cover the cake with a lid.
Bake the cake for 20-25 minutes, then flip the cake over and bake for an additional 20 minutes.
The cake is done when the center is golden brown.
Remove from oven and allow to cool for a few minutes.
Make the coconut whipped cream.
To make coconut whipped ice cream, you’ll need 2 tablespoons of coconut cream, 1 stick of unsalted butter, 1 tablespoon of powdered sugar, 2 tablespoons lemon juice, 1.5 teaspoons of vanilla.
Blend all of these ingredients together in a blender until it is very smooth.
The whipped cream will be creamy and smooth.
Add in the lemon juice.
Make this coconut whipped frosting.
To create this frosting, combine all of the dry ingredients in a large mixing bowl.
Blend on high until the mixture is light and fluffy.
Let cool on the counter.
Place the coconut frosting on a cake pan and freeze until needed.
Make this Coconut Cake Recipe Ingredients: 1/3 cup coconut milk (or coconut cream) 1 cup sugar 1 cup honey 1 tablespoon vanilla extract 1 cup coconut cream (I used coconut cream but any coconut cream will work) Directions: Preheat oven to 350 degrees F. Combine the coconut, sugar, honey, and vanilla in a mixing bowl and stir until well combined.
Pour the coconut mixture into the prepared cake pan, leaving about 1 inch between the cakes.
Bake for about 20-30 minutes or until the cake is a golden brown and the center has a golden-brown coating.
Remove the cake from the oven and let cool for about 5 minutes before slicing and serving.
Recipe Notes: You can add more coconut milk or coconut cream to the recipe.
You may need to add more powdered sugar or lemon juice if you have more coconut cream than the coconut water in your recipe.
To save a bit on the coconut coconut cream recipe, you could also make the coconut creme in the blender and use it instead of coconut water.