Buttery Coconut Cake
With Cream Cheese Chantilly & Juicy Macerated Berries
This is the ultimate snacking cake.
At its core, it’s a classic butter cake; but the addition of coconut completely changes the game. It brings texture, fragrance, and depth without needing any coconut extract. The result is buttery, but still light, with a tender crumb that’s packed with coconut throughout.
To keep things balanced, I’ve paired it with a cream cheese chantilly that tastes a bit like a whipped cheesecake. And then there are the macerated berries on top. Juicy, slightly syrupy, and just sharp enough to cut through all that rich, buttery goodness.
Cream Cheese Chantilly
Ingredients
80g full-fat cream cheese, softened
30g icing sugar, sifted
2g vanilla extract
Small pinch of fine sea salt
180g cold heavy cream (35%)
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese until completely smooth and free of lumps.
Add the icing sugar, vanilla, and salt. Whip until smooth and creamy, scraping down the bowl as needed.
With the mixer running on low speed, slowly stream in the cold cream. Continue mixing until fully combined.
Increase the speed to medium-high and whip until the cream forms medium peaks and is light, fluffy, and spreadable. Be careful not to overwhip or the cream will start separating and look almost curdled
Use immediately or refrigerate for up to 24 hours. If chilled, give it a quick whisk before using. I personally prefer making it a few hours ahead; the cream thickens slightly as it chills, giving it an even creamier texture and making it easier to spoon and dollop.
