Coconut Cake

Ingredients

• 2 1/2 cups (325g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112g) unsalted butter (room temperature)
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (310g) sugar
• 2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 1 1/4 cups (300ml) coconut milk (one 13.5 ounce can)
• 16 ounces (452g) cream cheese (room temperature)
• 3/4 cup (168g) unsalted butter (room temperature)
• 8 cups (920g) powdered sugar
• 2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups (113g) sweetened shredded coconut

Instructions

1. 1

   Prepare three 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides. Preheat the oven to 350°F (176°C).

2. 2

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

3. 3

   In a large mixing bowl, beat the butter, vegetable oil, sugar, and extracts together until the mixture is light and fluffy, roughly 3-4 minutes.

4. 4

   Add the eggs one at a time, mixing after each addition and scraping down the sides as necessary to ensure even incorporation.

5. 5

   Gradually add half of the dry ingredient mixture to the wet ingredients and mix until mostly combined.

6. 6

   Pour in the coconut milk and mix until smooth; the batter might appear slightly curdled, which is fine.

7. 7

   Add the remaining dry ingredients and mix until fully blended, scraping down the bowl sides to ensure everything is mixed well without over-mixing.

8. 8

   Evenly distribute the batter between the three pans and bake for 20-25 minutes, or until a toothpick inserted comes out with a few crumbs attached.

9. 9

   After baking, allow cakes to cool in the pan for 2-3 minutes before transferring them to cooling racks to cool completely.