Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut (toasted or fresh)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time; mix well. Stir in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk to the wet mixture until combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese with powdered sugar until smooth. Whip heavy cream to stiff peaks; fold into cream cheese mixture.
- Layer one cake on a platter; frost top before adding the second layer. Frost the entire cake and cover with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg