👩🍳 Instructions:
1. Prep & Preheat:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans (or line with parchment paper).
2. Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (3–5 mins).
- Add eggs one at a time, beating well after each.
- Mix in vanilla and coconut extract.
- Alternately add dry ingredients and milk/coconut milk, beginning and ending with dry ingredients. Mix just until combined.
- Carefully stir in boiling water — batter will be thin. That’s okay!
3. Bake:
- Divide batter evenly between pans.
- Bake 25–30 minutes, until a toothpick inserted comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting:
- Beat butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low at first, then increasing speed.
- Add coconut milk, vanilla, coconut extract, and salt. Beat until fluffy.
- Add heavy cream or milk 1 tbsp at a time if frosting is too thick.
5. Assemble & Decorate:
- Place one cake layer on a plate or stand. Spread with ⅓ of frosting.
- Top with second layer. Frost top and sides with remaining frosting.
- Sprinkle generously with toasted shredded coconut (see tip below!).
6. Serve:
- Let sit 30 minutes before slicing for cleaner cuts.
- Serve at room temperature.
💡 Tips & Variations:
- Toast the coconut? Spread shredded coconut on a baking sheet. Toast at 350°F for 5–7 minutes, stirring once, until golden. Cool before using.
- Extra coconut flavor? Brush cake layers with coconut simple syrup (1/4 cup water + 1/4 cup sugar + 1 tbsp coconut extract, simmered and cooled).
- No coconut extract? Double the vanilla — it’ll still be delicious!
- Vegan? Use plant-based butter, coconut milk, and egg replacer.
- Gluten-free? Substitute GF all-purpose flour blend.
This coconut cake is moist, fragrant, and loaded with coconut flavor — exactly like your photo! The fluffy layers, creamy frosting, and crunchy topping make it irresistible.
Let me know if you want a hummingbird cake version, a mini cupcake adaptation, or a no-bake coconut cream pie twist! 🥥🍰✨
(And yes — EAT. Don’t pass.)
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