Coconut Cake with Coconut Cream Cheese Icing

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter (unsalted, at room temperature)
• 1 cup sugar (granulated)
• 3 large eggs
• 3/4 cup coconut milk (unsweetened)
• 1/2 cup unsweetened coconut (shredded)
• 2 ounce cream cheese (softened)
• 4 tablespoon butter (unsalted, softened)
• 1 1/2 cups powdered sugar (same as icing sugar or confectioners sugar)
• 2 tablespoon coconut milk (or regular milk)
• 1/2 cup unsweetened coconut (shredded)

Instructions

1. 1

   Prepare your oven and loaf pan: Preheat oven to 325 F. Spray a loaf pan with cooking spray or grease it with butter.

2. 2

   Mix the batter: In a large bowl whisk together the flour, baking powder and salt. In a separate bowl, cream the butter with the sugar for a few minutes until light and fluffy. Add in the eggs and combine well. Add 1/2 the flour mixture, ½ cup coconut milk, mix, then remaining flour and remaining coconut milk. Fold in the shredded coconut.

3. 3

   Bake the cake: Pour the batter into your prepared pan and bake for 1 hour or until a toothpick inserted comes out clean (a few crumbs are okay). Allow the cake to cool for 10 minutes in the pan. Run a knife around the edges of the cake, remove it from the pan, and let it cool fully on a wire rack.

4. 4

   Make the icing: While the cake is cooling, beat the butter and cream cheese until silky. Beat in the icing sugar and coconut milk until smooth. Fold in half the shredded coconut.

5. 5

   Finish the cake: Once the cake has cooled fully, spread the icing over the top. Coat the icing with the remaining shredded coconut. Slice and enjoy!