Creamy Coconut Cake
Instructions:
1. Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined, then fold in the shredded coconut.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Coconut Cream Filling:
- In a small bowl, mix the coconut cream with sugar and vanilla. Set aside.
3. Make the Frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread the coconut cream filling on top.
- Place the second cake layer over the filling. Frost the top and sides of the cake with the cream cheese coconut frosting.
- Sprinkle shredded coconut over the top for decoration.
5. Chill & Serve:
- For the best results, chill the cake for at least an hour before serving to let the flavors meld.
Enjoy this luscious coconut cake! Let me know if you’d like more variations or tips for decorating.