Ingredients
✓ /4 cups cake flour (345 g)
✓ /2 teaspoons baking powder
✓ /2 teaspoon baking soda
✓ /2 teaspoon fine sea salt
✓ cup unsalted butter (2 sticks, 226 g)
✓ cups granulated sugar (400 g)
✓ large eggs (room temperature)
✓ teaspoon pure vanilla extract
✓ /2 teaspoons coconut extract
✓ cup canned full-fat coconut milk (240 ml)
✓ /2 cup buttermilk (120 ml)
✓ /2 cups sweetened shredded coconut (about 120 g)
✓ oz cream cheese (450 g)
✓ cup unsalted butter (2 sticks, 226 g)
✓ –5 cups powdered sugar (480–600 g)
✓ teaspoon vanilla extract
✓ –2 teaspoons coconut extract
✓ /4 cup canned coconut milk or heavy cream (60 ml)
✓ salt (pinch)
Instructions
✓ Preheat oven to 350°F (180°C)
✓ Prepare pans by greasing with butter and flouring lightly
✓ Mix together flour, sugar, baking powder, and salt in a large bowl
✓ Whisk together coconut milk, buttermilk, eggs, vanilla extract, and coconut extract in a separate bowl
✓ Add wet ingredients to dry ingredients and mix until just combined
✓ Divide batter evenly between prepared pans and smooth tops
✓ Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
✓ Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely
✓ Once cakes are cool, place one layer on a serving plate or cake stand and spread a thick layer of frosting on top
✓ Place second cake layer on top of first and frost entire cake with remaining frosting
Notes
To ensure the cake is moist and tender, do not overmix the batter and make sure to use high-quality ingredients
Nutrition
- Calories: 420
- Sugar: 35
- Sodium: 250
- Fat: 25
- Carbohydrates: 55
- Fiber: 2
- Protein: 5