Ingredients
Scale
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1.5 cups shredded coconut
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 0.5 cup coconut milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Extra shredded coconut for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease/flour three 9-inch cake pans.
- Whisk flour, sugar, baking powder, and salt together.
- Add softened butter, eggs, coconut milk, and vanilla extract. Beat on medium speed until combined.
- Fold in shredded coconut by hand.
- Divide batter into pans and bake 25-30 minutes until done.
- Cool in pans 10 minutes, then transfer to wire racks.
- Beat butter for frosting until creamy, gradually add powdered sugar, coconut milk, and vanilla until fluffy.
- Assemble cake layers with frosting between each, finishing with top layer and frosting.
Notes
- Store in refrigerator up to 4 days; bring to room temperature before serving.
- Freeze slices tightly wrapped up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian