Ingredients
Scale
- 3 cups cake flour
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1 tsp coconut extract (for frosting)
- Heavy cream as needed
- 1 cup shredded coconut (topping)
- 1 cup toasted coconut flakes (topping)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round pans with butter; line bottoms with parchment.
- Cream butter and sugar 3-5 minutes until light and airy.
- Add eggs one at a time, mixing well after each.
- Whisk flour, baking powder, and salt; gradually add to wet mixture.
- Add coconut milk, coconut extract, and vanilla until smooth.
- Divide batter evenly; bake 25-30 minutes, checking doneness with toothpick.
- Cool in pans 10 minutes, then transfer to wire racks.
- Beat cream cheese and butter until fluffy; gradually add powdered sugar, coconut extract, and heavy cream for desired frosting consistency.
- Level cakes if needed, frost between layers, cover top and sides, press shredded coconut on sides, sprinkle toasted coconut on top.
Notes
- Store tightly wrapped in fridge up to 4 days.
- Freeze up to 2 months; thaw in fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian