Coconut Cake

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk (shake well before measuring)
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2-3 tablespoons coconut milk (shake well before measuring)
• 2 cups sweetened shredded coconut (for garnish)

Instructions

1. 1

   First, preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. 3

   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.

5. 5

   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.

6. 6

   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.

7. 7

   Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. 8

   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

9. 9

   To prepare the frosting, in a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the vanilla extract, coconut extract, and coconut milk, until the desired consistency is reached.

10. 10

    Place one cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Repeat with the remaining cake layers and frosting.

11. 11

    Use the remaining frosting to frost the sides of the cake.

12. 12

    Sprinkle the shredded coconut generously over the frosted cake, pressing it gently onto the sides and sprinkling some on top.

13. 13

    Refrigerate the cake for at least 1 hour to allow the flavors to meld together and the frosting to set.

14. 14

    Finally, slice and serve coconut cake!