Coconut Cake

Ingredients:

2 9-inch round vanilla cake layers
1 cup shredded coconut

For the frosting:

1 cup softened unsalted butter
4 cups sifted powdered sugar
2 teaspoons coconut extract
2-4 tablespoons coconut milk
Toasted coconut flakes, for garnish
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Coconut Cake

Directions:

Prepare your favorite vanilla cake recipe or bake two 9-inch round cake layers using store-bought cake mix. Cool completely.
Place the soft butter in a mixing bowl and mix until creamy. Add powdered sugar 1 cup at a time, mixing well after each addition.
Add coconut extract and 2 tablespoons coconut milk to the glaze mixture. Mix until the mixture is smooth and creamy. Add more coconut milk if needed to reach desired consistency.
He places one layer of cake on a serving plate or cake stand. Spread a generous layer of frosting over the cake base.
Place the second cake layer on top of the icing to create a two-layer cake.
Brush the remaining frosting over the top and sides of the cake to create a smooth surface.
Sprinkle toasted coconut flakes over the cake to add coconut flavor and a decorative touch.
Chill the cake in the refrigerator for at least 30 minutes until the icing hardens before serving.