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Welcome to the delightful world of baking! Today, we’re diving into a recipe that promises to elevate your Sunday gatherings and transform them into something truly special—the Sunny Sunday Papal Cream Cake. This delectable creation is not just a cake; it embodies the essence of joyful moments spent with family and friends, making every bite a cherished memory. With its soft texture, rich flavors, and creamy topping, this cake is sure to impress your loved ones and leave them wanting more.

Sunny Sunday Papal Cream Cake

Bake up some joy with the Sunny Sunday Papal Cream Cake! This delightful recipe combines moist cake, sweet coconut, and crunchy pecans, all topped with a luscious cream finish and a hint of lemon zest. Perfect for Sunday gatherings or any special moment, it’s sure to impress your loved ones. Discover the steps to create this delicious dessert and make cherished memories in the kitchen! #Baking #Dessert #CakeRecipe #FamilyGatherings #SundayBaking #HomemadeDelight
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup full-fat yogurt

3 large eggs

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup sweetened coconut flakes

1/2 cup chopped pecans

1 cup heavy cream

1/4 cup powdered sugar

Zest of 1 lemon

Extra coconut flakes and pecans for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

        Add Eggs and Yogurt: Add the eggs one at a time, beating well after each addition. Mix in the yogurt and vanilla extract until combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Fold in Extras: Gently fold in the sweetened coconut flakes and chopped pecans to the batter.

              Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Prepare the Cream Topping: While the cake is cooling, whip the heavy cream in a chilled bowl until soft peaks form. Gradually add the powdered sugar and lemon zest, continuing to whip until stiff peaks form.

                    Decorate the Cake: Once the cake is completely cool, spread the whipped cream topping generously over the top. Sprinkle with additional coconut flakes and chopped pecans for decoration.

                      Serve and Enjoy: Slice your Sunny Sunday Papal Cream Cake, serve it on a plate, and enjoy this delightful treat with loved ones!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10