A delightful cake that encapsulates the essence of summer with a light and fluffy texture, perfect for any occasion.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut milk (full-fat preferred)
1/2 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1/4 cup coconut milk (for frosting)
1 teaspoon vanilla extract (for frosting)
1 cup shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
In another bowl, combine the softened butter, coconut milk, eggs, and vanilla extract. Use an electric mixer to blend until smooth.
Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
Fold in the shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once out of the oven, allow the cakes to cool in the pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely.
While the cake is cooling, prepare the creamy coconut frosting. Beat the softened butter until light and fluffy. Gradually add the powdered sugar and coconut milk, mixing until smooth.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of coconut frosting on top. Place the second layer on top and cover the top and sides of the cake with the remaining frosting.
Sprinkle shredded coconut over the top of the frosted cake for decoration.
