🥥 Classic Coconut Cake (with Coconut Cream Frosting)

Here’s a light, fluffy, and utterly dreamy recipe for Coconut Cake with Coconut Cream Frosting — just like the snowy, shredded-coconut-topped slice in your image! This is a classic Southern-style cake: tender white layers infused with coconut flavor, smothered in creamy coconut buttercream, and crowned with toasted coconut flakes. Pure tropical bliss.

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🥥 Classic Coconut Cake (with Coconut Cream Frosting)

“Eat Or Pass”? Definitely EAT — this cake is pure heaven on a plate.

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📋 Ingredients:

For the Cake:

• 2 ½ cups (300g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (240ml) whole milk
• ½ cup (120ml) coconut milk (canned, full-fat)
• 2 tsp pure vanilla extract
• 1 tsp coconut extract (optional but recommended)
• 1 cup (240ml) boiling water

For the Coconut Cream Frosting:

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ¼ cup (60ml) coconut milk (canned, full-fat)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• Pinch of salt
• 1–2 tbsp heavy cream or milk, if needed for consistency

For Topping:

• 1 ½ cups sweetened shredded coconut (toasted for extra flavor!)

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