Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 ¾ cups
• Baking powder - 1 tablespoon
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (2 sticks), softened
• Eggs - 4 large
• Coconut milk - 1 cup
• Vanilla extract - 2 teaspoons
• Shredded coconut - 1 ½ cups
• Cream cheese - 8 ounces, softened
• Powdered sugar - 3 cups
• Coconut extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

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

3. 3.

   Add the softened butter and mix until the mixture resembles coarse crumbs.

4. 4.

   In another bowl, whisk together eggs, coconut milk, and vanilla extract.

5. 5.

   Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

6. 6.

   Fold in 1 cup of 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 into the center comes out clean.

9. 9.

   Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

10. 10.

    For the frosting, beat the cream cheese until smooth. Gradually add powdered sugar and coconut extract, beating until light and fluffy.

11. 11.

    Frost the cooled cakes, stacking them if desired, and sprinkle with the remaining shredded coconut.

12. 12.

    Serve and enjoy!

Nutritional Facts