Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup coconut milk (full-fat)
- 1 cup sweetened shredded coconut
- 2 tsp vanilla extract
- 3 cups powdered sugar (for frosting)
- ½ cup toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and a pinch of salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing on low speed. Then add coconut milk and vanilla extract until well combined.
- Gradually fold in the dry ingredients until just mixed. Gently incorporate shredded coconut.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting, whip softened butter and powdered sugar until creamy; add coconut milk as needed for consistency.
- Assemble by layering cakes with frosting in between and on top; decorate with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 40g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg