Ingredients
Scale
For a cake that serves up to 8 people, you’ll need:
- Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded coconut
- Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons coconut milk
- 1/2 cup shredded coconut for decoration
Instructions
- Prep and Bake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
- Cream the butter and sugar in a large bowl until the mixture is light and fluffy. This process introduces air into the batter, making the cake lighter.
- Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for an aromatic touch.
- In a separate bowl, whisk the dry ingredients: flour, baking powder, and salt. Gradually mix these into the creamed mixture, alternating with coconut milk, and start and end with the flour mixture. This method helps maintain a light texture.
- Fold in the shredded coconut, distributing it evenly throughout the batter for a consistent coconut flavor in every slice.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frosting and Decoration:
- For the frosting, beat together the butter, powdered sugar, and vanilla until creamy. Gradually add coconut milk until the mixture is smooth, then stir in the shredded coconut.
- Once the cakes are cool, spread frosting over the top of one layer. Place the second layer on top and apply frosting to the top and sides of the cake.
- For a finishing touch, sprinkle the cake with shredded coconut, covering the top and sides. This not only adds texture but also enhances its tropical look.