Poppy Seed Coconut Cake with Vanilla Cream



**For the Cake:**
– 1 1/2 cups all-purpose flour
– 1/2 cup shredded coconut
– 1/4 cup poppy seeds
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1 teaspoon baking powder
– 1/4 teaspoon salt

**For the Vanilla Cream:**
– 1 1/2 cups heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract


**1. Preheat Oven and Prepare Cake Pan:**
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9-inch round cake pan or line it with parchment paper.

**2. Mix Dry Ingredients:**
– In a mixing bowl, combine the all-purpose flour, shredded coconut, poppy seeds, baking powder, and salt. Mix well and set aside.

**3. Cream Butter and Sugar:**
– In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

**4. Add Eggs and Vanilla:**
– Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
– Stir in the vanilla extract.

**5. Combine Wet and Dry Ingredients:**
– Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

**6. Bake the Cake:**
– Pour the batter into the prepared cake pan and spread it evenly.
– Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
– Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

**7. Prepare Vanilla Cream:**
– While the cake is cooling, prepare the vanilla cream.
– In a mixing bowl, whip the heavy cream until soft peaks form.
– Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overbeat.

**8. Assemble the Cake:**
– Once the cake has cooled completely, slice it horizontally into two equal layers.
– Spread a generous layer of vanilla cream on top of one cake layer.
– Carefully place the other cake layer on top.
– Use the remaining vanilla cream to frost the top and sides of the cake.

**9. Serve:**
– Optionally, sprinkle some additional shredded coconut and poppy seeds on top of the cake for decoration.
– Slice and serve your delicious poppy seed coconut cake with vanilla cream!

Enjoy your homemade delight!