Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk (full fat)
- ½ cup sweetened shredded coconut
For the Coconut Cream Filling:
- 1 cup heavy cream
- ½ cup coconut cream (scooped from top of canned coconut milk)
- ¼ cup powdered sugar
- 1 tsp coconut extract
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 cups sweetened shredded coconut (for covering)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until fluffy and light. Add eggs one at a time, beating well after each addition.
- Mix in vanilla and coconut extracts.
- Alternately add flour mixture and coconut milk to the batter, beginning and ending with flour. Mix just until combined. Fold in shredded coconut.
- Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Meanwhile, make the coconut cream filling: In a chilled bowl, beat heavy cream, coconut cream, powdered sugar, and coconut extract until stiff peaks form. Chill.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and coconut extracts.
- Assemble the cake: Place one cake layer on a plate. Spread with the coconut cream filling. Top with the second cake layer.
- Frost the top and sides of the cake with the cream cheese frosting. Press shredded coconut all around the sides and top.
- Chill at least 30 minutes before serving for best flavor and texture. Slice and enjoy! 🥥🍰
Let me know if you’d like a dairy-free or gluten-free version!