Coconut Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 4 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup shredded coconut (sweetened or unsweetened, depending on preference)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup coconut cream
• 1 cup shredded coconut (toasted, if desired)
• Fresh pineapple slices (optional, for a tropical touch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until thoroughly combined.
3. In another bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
5. Gradually add the coconut milk to the butter mixture while mixing on low speed until smooth.
6. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the shredded coconut.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
10. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then fold in the coconut cream until smooth.
11. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of coconut cream frosting on top, then place the second layer on top and frost the top and sides of the cake.

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