Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup sweetened shredded coconut
For the Frosting:
1 cup unsalted butter, softened
4-5 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons coconut milk
1 cup sweetened shredded coconut, for decoration
Instructions:
Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
Cream Butter and Sugar:
In a large mixing bowl, cream together 1 cup of butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with coconut milk. Begin and end with the dry ingredients. Stir in the shredded coconut.
Bake the Cake:
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:
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
For the frosting, cream 1 cup of butter until smooth. Gradually beat in powdered sugar, then mix in 1 teaspoon of vanilla and enough coconut milk to achieve a spreadable consistency.
Assemble and Frost:
Once the cakes are completely cool, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides. Sprinkle the top with shredded coconut.
Intensity and Time:
Continued on next page (page 2)
ADVERTISEMENT
