Ingredients:

2 ½ cups all-purpose flour2 ½ teaspoons baking powder¼ teaspoon baking soda½ teaspoon salt1 cup unsalted butter, softened2 cups granulated sugar4 large eggs1 cup coconut milk (or regular milk)1 ½ cups sweetened shredded coconut2 teaspoons vanilla extract

Instructions:

MethodSTEP 1: PREPARE THE CAKE BATTERPreheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 3-4 minutes.Add the Eggs: Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.Incorporate Wet Ingredients: Mix in the vanilla extract and coconut milk until well combined.Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.Add Coconut: Gently fold in the shredded coconut for that tropical flavor.Bake: Divide the batter evenly between the prepared cake 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 remove them from the pans and transfer to a wire rack to cool completely.STEP 2: MAKE THE FROSTINGBeat the Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 3 minutes.Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, and continue beating until fluffy and smooth.Add Vanilla and Heavy Cream: Stir in the vanilla extract and heavy cream (if using) to achieve your desired frosting consistency. Beat for another 2 minutes.Taste and Adjust: Taste the frosting and add more powdered sugar if you prefer it sweeter or thicker.STEP 3: ASSEMBLE THE CAKELayer the Cake: Once the cakes have cooled completely, place one layer of cake on a serving plate or cake stand.Frost the First Layer: Spread a generous amount of frosting on top of the first cake layer.Add the Second Layer: Place the second cake layer on top of the frosted cake.Frost the Entire Cake: Spread frosting evenly over the top and sides of the cake. Don’t be afraid to make it as thick as you like!Add Coconut Topping: Sprinkle sweetened shredded coconut on top of the cake and gently press it into the frosting for extra texture and flavor.Tips for SuccessCake Consistency: Ensure the cake batter is not over-mixed; this helps keep the cake light and fluffy.Coconut Milk: For a richer coconut flavor, use coconut milk in the cake batter. You can substitute with regular milk if necessary.Frosting Texture: If your frosting is too thick, add heavy cream or a splash of milk to adjust the texture. If it’s too thin, add more powdered sugar until you reach the right consistency.Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.VariationsCoconut Flavored Cake: For an even stronger coconut flavor, add coconut extract to the cake batter and frosting. Pineapple Twist: Add crushed pineapple to the cake batter for a tropical twist that complements the coconut flavor beautifully.Layered Coconut Cake: If you want an even more decadent cake, make it a multi-layered coconut cake by baking the batter in three pans instead of two.

Enjoy!