Coconut Layer 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
• •3 large eggs
• •1 cup sweetened shredded coconut
• •1 cup coconut milk
• •1 teaspoon vanilla extract
• •1/2 cup unsalted butter, softened
• •3 cups powdered sugar
• •1 cup sweetened shredded coconut, toasted

Directions

1. 1Preheat oven to 350°F and grease two 9-inch round cake pans. Whisk together flour, baking powder, and salt.
2. 2Cream 1/2 cup butter and granulated sugar until light and fluffy, then beat in eggs one at a time. Stir in vanilla extract.
3. 3Alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Fold in 1 cup shredded coconut.
4. 4Divide batter evenly between pans and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
5. 5Beat 1/2 cup softened butter with powdered sugar until creamy, then spread between layers and over the top of the cake.
6. 6Press toasted coconut flakes onto the frosting sides and top of the cake, then refrigerate for 30 minutes before serving.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.