Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 0.75 cup (180ml) full-fat coconut cream (canned)
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) coconut extract
  • 1 cup (225g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 4 cups (480g) powdered sugar
  • 3 tbsp (45ml) coconut cream
  • 1 tsp (5ml) coconut extract
  • 2 cups (180g) sweetened shredded coconut, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper.
  2. Cream the softened butter and sugar on medium-high speed until the mixture looks pale and fluffy (approx. 3 minutes).
  3. Add eggs one at a time, beating well after each addition to prevent the batter from curdling.
  4. Sift in flour, baking powder, and salt. Gently fold in the coconut cream, vanilla, and coconut extract using a spatula until no streaks of flour remain.
  5. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean and the edges pull away from the pan.
  6. Allow cakes to cool completely on wire cooling racks.
  7. Prepare frosting by beating together softened butter and cream cheese, then mixing in powdered sugar, coconut cream, and coconut extract until silky.
  8. Assemble the cake by layering frosting between cakes and covering the top and sides. Press toasted shredded coconut into the frosting.
  9. Chill the assembled cake in the refrigerator for 2 hours to stabilize the frosting before serving.