Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk
1 cup unsweetened shredded coconut
Frosting: 8 oz cream cheese, softened
2 cups heavy cream
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 tablespoons unsweetened shredded coconut (decoration)
Instructions
Preheat oven to 350°F (175°C)
Sift flour, baking powder, and salt into a bowl
Beat softened butter until creamy
Gradually add 1 ¾ cups sugar to butter, mixing until light and fluffy
Add room-temperature eggs to butter mixture, blending well after each addition
Alternatively mix dry ingredients and 1 cup milk into the butter mixture
Fold in 1 cup unsweetened shredded coconut
Divide batter into greased pans (6 layers recommended)
Bake for 30-35 minutes or until a toothpick comes out clean
Cool layers completely before frosting
For frosting: Beat cream cheese until smooth and creamy
Gradually add 2 cups heavy cream and 2 cups powdered sugar, whipping until airy
Add 1 teaspoon vanilla extract
Assemble cake with frosting between layers and coat top and sides
Sprinkle additional shredded coconut on top as garnish
Chill fully before serving
Notes
Room temperature ingredients improve emulsification
Use non-alcoholic coconut extract if preferred
Frosting can be refrigerated for up to 24 hours
Store fully assembled cake in an airtight container at room temperature for up to 3 days
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 40g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg