Ingredients
For the cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1½ cups sugar
4 large eggs
1 tablespoon vanilla extract
1 cup coconut milk
1 cup shredded coconut
For the coconut frosting:
1 cup unsalted butter (softened)
4 cups icing sugar
3–4 tablespoons coconut milk
1 teaspoon vanilla extract
1½ cups shredded coconut for coating
Decoration (optional):
Toasted coconut flakes
Almond slices
White chocolate pieces
Method
1. Prepare the cake pans
Preheat oven to 175°C.
Grease and line two 8-inch cake pans with baking paper.
2. Mix dry ingredients
Combine flour, baking powder, and salt in a bowl.
3. Cream butter and sugar
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then add vanilla.
4. Make the batter
Add the flour mixture gradually, alternating with coconut milk.
Fold in shredded coconut.
5. Bake
Divide batter into pans.
Bake for 30–35 minutes until a toothpick comes out clean.
Cool completely before decorating.
6. Prepare frosting
Beat butter until creamy.
Add icing sugar gradually.
Mix in coconut milk and vanilla until smooth.
7. Assemble
Place one cake layer on a stand.
Spread frosting, add the second layer.
Cover the entire cake with frosting.
Coat with shredded coconut.
8. Decorate and serve
Add toasted coconut flakes or almond slices on top.
Chill for 30 minutes before slicing for clean layers.
Result: A soft, moist, fluffy coconut cake with creamy white frosting and a rich coconut aroma.