Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
For the frosting:
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted (for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, coconut milk, eggs, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
- Once the cakes are completely cool, spread a layer of frosting between the two cakes, then frost the top and sides.
- Sprinkle the toasted coconut on top for garnish. Slice and serve!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 12 servings
#coconutcake #dessert #baking #homemade #cake #sweettooth #treatyourself #coconut #delicious #moistcake #celebrationcake #creamy #easyrecipes #yummy #festive