Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup coconut milk (canned, full-fat)
- ½ cup whole milk (or more coconut milk)
- 4 large egg whites
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for extra flavor)
- 1 cup sweetened shredded coconut
For the Coconut Cream Frosting:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup sweetened shredded coconut (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Add the softened butter, coconut milk, and whole milk to the dry ingredients. Beat with an electric mixer on medium speed until smooth.
- Add Eggs: Add the egg whites, vanilla extract, and coconut extract (if using). Beat for another 2-3 minutes until the batter is fluffy and well combined.
- Fold in Coconut: Gently fold in the shredded coconut.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make Frosting: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble: Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
- Garnish: Sprinkle with shredded coconut all over the top and sides for a fluffy coconut finish.
- Serve: Chill for about 30 minutes before slicing for best results. Enjoy!
If you’d like, I can help you adapt this for a sheet cake or cupcakes too — just say the word!