Ingredients
2½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups sugar
4 eggs
1 cup canned coconut milk (full fat)
1 tsp coconut extract
1 tsp vanilla extract
1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
4. Mix in vanilla and coconut extract, then add coconut milk.
5. Gradually combine wet and dry ingredients. Fold in shredded coconut.
6. Divide batter into pans and bake for 25–30 minutes.
7. Cool completely. Frost with coconut buttercream and decorate.
Notes
Store covered at room temperature for 2 days, or refrigerate up to 5.
Freeze slices individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg