Enjoy fluffy coconut layers, whipped cream cheese frosting, and crisp toasted coconut in every bite.
# What You’ll Need:
→ Cake
01 - 310 g all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 227 g unsalted butter, softened
05 - 400 g granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon coconut extract
09 - 240 ml coconut milk
→ Frosting
10 - 360 ml heavy whipping cream
11 - 226 g cream cheese, softened
12 - 60 g powdered sugar
13 - 1 teaspoon vanilla extract
14 - 1 teaspoon coconut extract
→ Topping
15 - 80 g sweetened shredded coconut, toasted or fresh
# How to Make It:
01 - Preheat oven to 175°C. Grease two 23 cm round cake pans and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 - In a large mixing bowl, beat softened butter and granulated sugar using an electric mixer until pale and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
05 - Alternately add dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry mixture. Mix gently until just combined.
06 - Divide batter evenly into prepared cake pans. Bake for 25–30 minutes until a toothpick inserted into the centre emerges clean.
07 - Cool cakes in pans for 10 minutes, then release onto a wire rack and let cool completely.
08 - In a medium bowl, beat cream cheese and powdered sugar until smooth. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until well combined. Stir in vanilla and coconut extracts.
09 - Layer and frost cooled cakes with prepared frosting. Press shredded coconut onto sides and top for a cloud-like finish.
10 - Refrigerate the assembled cake for at least 1 hour to set before slicing and serving.
