🥥 Classic Coconut Cake 😍

Ingredients:

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup buttermilk
• 1½ cups shredded sweetened coconut

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 cups shredded sweetened coconut, for coating

Method:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Gradually add the dry ingredients, alternating with the buttermilk. Mix just until combined.
6. Fold in the shredded coconut.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Make the frosting: Beat the butter until creamy. Gradually add powdered sugar, then mix in coconut milk, vanilla, and coconut extract until smooth and fluffy.
11. Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides.
12. Press shredded coconut all over the frosting, covering the entire cake.
13. Chill for 30 minutes before slicing for cleaner pieces.

🥥 Serve chilled or at room temperature with a cup of coffee or tea!