Coconut Layered Cake

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup coconut milk
• 1 teaspoon pure vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1 cup coconut cream
• 1 teaspoon pure vanilla extract (for frosting)
• ½ cup sweetened shredded coconut (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
6. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until golden brown.
7. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed.
9. Mix in the coconut cream and vanilla extract until smooth and fluffy.
10. Once the cakes are completely cool, assemble by placing one layer on a serving plate and spreading frosting over it. Repeat with the next layer.
11. Frost the entire cake with the remaining frosting and garnish with shredded coconut.

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