Ingredients

• All-purpose flour - 2 ¾ cups
• Baking powder - 1 tablespoon
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (2 sticks), softened
• Granulated sugar - 2 cups
• Eggs - 4 large
• Pure vanilla extract - 1 teaspoon
• Coconut milk - 1 cup
• Sweetened shredded coconut - 1 cup
• Cream cheese - 8 ounces, softened
• Powdered sugar - 3 cups
• Heavy cream - ¼ cup
• Coconut extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2.

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In a large bowl, beat the butter and granulated sugar until light and fluffy.

4. 4.

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. 5.

   Alternately add the flour mixture and coconut milk to the batter, beginning and ending with the flour mixture. Mix until just combined.

6. 6.

   Fold in the shredded coconut.

7. 7.

   Divide the batter evenly between the prepared cake pans.

8. 8.

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. 9.

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

10. 10.

    For the frosting, beat the cream cheese and powdered sugar until smooth.

11. 11.

    Add the heavy cream and coconut extract, beating until well combined.

12. 12.

    Place one cake layer on a serving plate. Spread frosting over the top.

13. 13.

    Place the second cake layer on top and frost the top and sides of the cake.

14. 14.

    Sprinkle additional shredded coconut over the top and sides of the cake for garnish, if desired.

Nutritional Facts