Coconut Cake

Ingredients

• •2 cups all-purpose flour
• •2 teaspoons baking powder
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, softened
• •1 1/2 cups granulated sugar
• •2 large eggs
• •1 cup coconut milk
• •1 1/2 cups shredded sweetened coconut
• •1 teaspoon vanilla extract
• •1/2 cup unsalted butter, softened
• •3 cups powdered sugar
• •1/4 cup coconut milk

Directions

1. 1Preheat oven to 350°F and grease two 9-inch round cake pans. Whisk together flour, baking powder, and salt in a bowl.
2. 2Cream together 1/2 cup butter and granulated sugar until light and fluffy, then beat in eggs one at a time. Alternate adding flour mixture and 1 cup coconut milk, beginning and ending with flour. Stir in 1 cup shredded coconut and vanilla extract.
3. 3Divide batter between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. 4For frosting, beat 1/2 cup butter until creamy, then gradually add powdered sugar and 1/4 cup coconut milk, beating until smooth and spreadable.
5. 5Place one cake layer on a serving plate and spread with frosting. Top with second layer and frost the top and sides. Sprinkle remaining 1/2 cup toasted coconut flakes over the top and sides.

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