coconut cake

Ingredients:

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup (240ml) coconut milk

For the Frosting:

• 1 cup (226g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar
• ½ cup (120ml) coconut milk
• 1 tsp vanilla extract
• 2 cups (160g) shredded coconut (for topping)

Instructions:

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3-4 minutes).
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla and coconut extract.
6. Alternate adding the dry ingredients and coconut milk, starting and ending with dry ingredients. Mix until just combined.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. Beat butter until creamy.
2. Gradually add powdered sugar, mixing well.
3. Pour in coconut milk and vanilla, and beat until smooth and fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread frosting evenly over the top.
2. Repeat with the second and third layers.
3. Frost the sides and top of the cake, then press shredded coconut onto the frosting.
4. Chill for 30 minutes before slicing for the best texture.