Instructions
Step 1: Prepare the cake layers
Preheat your oven to 175°C. Grease and flour two 23cm round cake tins.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat the eggs one by one, then add the vanilla and coconut extracts.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until smooth.
Stir in the grated coconut.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the icing
In a large bowl, beat the cream cheese and butter until smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the coconut extract and add coconut milk as needed to achieve the desired consistency.
Step 3: Assemble the cake
Place one layer of cake on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Press shredded coconut onto the sides and top of the cake for decoration.
Step 4: Serve
Let the cake cool in the refrigerator for 1 hour before serving to allow the frosting to set.
Slice and enjoy your tropical-inspired coconut cake.
Conclusion
This coconut cake is a crowd-pleaser with its soft, moist layers and creamy coconut frosting.
Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is the perfect choice. Pair it with coffee or tea for an irresistible experience!