Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups shredded coconut
- 2 cups powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease/flour two 9-inch pans.
- Whisk flour, sugar, baking powder, and salt.
- Add butter, coconut milk, eggs, and vanilla; beat 2 minutes.
- Fold in shredded coconut gently.
- Divide batter, smooth tops, and bake 25–30 minutes until edges pull away and skewer is clean.
- Cool in pans 10 minutes, then transfer to wire racks.
- Whip heavy cream to soft peaks, gradually adding powdered sugar until firm peaks form.
- Assemble layers with frosting, then frost top and sides; sprinkle toasted coconut on top.
Notes
- Store covered in refrigerator up to 4 days.
- Freeze slices up to 3 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian