🥥 Coconut Cake 😍

Ingredients:

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

For the Frosting:

• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp coconut extract
• 1 cup shredded coconut, for topping

Method:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla and coconut extracts. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix just until combined, then gently fold in the shredded coconut.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, and coconut extract, beating until smooth and fluffy.
8. Place one cake layer on a serving plate and spread with frosting. Add the second layer, frost the top and sides, and press shredded coconut over the cake.
9. Chill for 30 minutes before slicing. Serve and enjoy this moist, creamy coconut cake! 🥥🍰