Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Step 2: Mix the Dry Ingredients
In a large bowl whisk together:
- flour
- baking powder
- salt
Set aside.
Step 3: Cream Butter and Sugar
In another bowl beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Step 4: Add the Liquids
Mix in:
- coconut milk
- vanilla extract
- coconut extract
Stir until smooth.
Step 5: Combine the Batter
Gradually add the dry ingredients to the wet mixture and mix until a smooth batter forms.
Step 6: Bake the Cake
Divide the batter evenly between the cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
Step 7: Make the Frosting
In a large bowl beat together:
- cream cheese
- butter
Add powdered sugar, vanilla extract, and coconut milk.
Beat until the frosting becomes smooth and creamy.
Step 8: Assemble the Cake
Place one cake layer on a serving plate.
Spread a thick layer of frosting on top.
Add the second layer and frost the top and sides.
Step 9: Add the Coconut
Press shredded coconut over the top and sides of the cake for a beautiful finish.
🍽️ Serving Tip
Chill the cake for 30–60 minutes before slicing so the frosting sets nicely.
💡 Baker’s Secret:
For an extra moist coconut cake, brush the cake layers with a little sweetened coconut milk before adding the frosting.
If you’d like, I can also give you:
- The famous Southern Coconut Cream Poke Cake (extremely moist and popular) 🥥
- An easy 5-minute no-bake coconut dessert people love.
