Toasted Coconut Cake

 

Ingredients

For the Cake

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

1 ¾ cups (350g) sugar

4 large eggs, room temperature

1 cup (240ml) coconut milk (or whole milk)

1 tsp vanilla extract

1 tsp coconut extract (optional for stronger flavor)

For the Frosting

1 ½ cups (340g) unsalted butter, softened

4 cups (500g) powdered sugar

¼ cup (60ml) heavy cream (or milk)

1 tsp vanilla extract

½ tsp coconut extract (optional)

For Decoration

1 ½ cups (120g) sweetened shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.

Alternate adding the flour mixture and coconut milk, beginning and ending with flour. Mix until just combined.

Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

While cakes cool, spread shredded coconut evenly on a baking sheet and toast in the oven for 5–8 minutes until golden brown. Stir occasionally to prevent burning. Let cool.

For the frosting, beat butter until creamy. Gradually add powdered sugar, mixing well. Add heavy cream, vanilla, and coconut extract, and whip until smooth and fluffy.

Assemble the cake by placing one layer on a serving plate, spread frosting on top, then add the second cake layer. Frost the outside and top of the cake with remaining frosting.

Press toasted coconut around the sides and sprinkle generously on top.

Slice and enjoy!