A celebration of fluffy layers, creamy frosting, and sweet tropical flavors that evoke feelings of nostalgia and warmth, embodying a sense of hospitality and celebration.
Ingredients
Scale:
2 ½ cups all-purpose flour, sifted
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup creamy coconut milk
4 large eggs
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup unsalted butter, for frosting
4 cups powdered sugar, sifted
½ cup creamy coconut milk, for frosting
1 teaspoon vanilla extract, for frosting
1 cup sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the softened butter until creamy. Add the coconut milk, eggs, and vanilla extract. Mix until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined.
Gently fold in the sweetened shredded coconut using a spatula.
Evenly distribute the batter among the three prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer to wire racks to cool completely.
In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, and repeat with the second layer. Frost the top and sides of the final layer.
