1. Make the Cake Layers:
· Prep: Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
· Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
· Combine Wet Ingredients: In a measuring cup or small bowl, combine the coconut milk, whole milk, and coconut extract. Set aside.
· Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.
· Add Eggs: Add the eggs one at a time, beating well after each addition until just combined. The mixture may look slightly curdled—this is okay.
· Combine Everything: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
· Fold in Coconut: Use a spatula to gently fold in the 1 cup of shredded coconut.
· Bake: Divide the batter evenly between the prepared pans. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
· Cool: Let the cakes cool in their pans for 15 minutes, then carefully invert them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before frosting.
2. Toast the Coconut (while cakes cool):
· Spread the shredded coconut in an even layer on a baking sheet.
· Bake at 350°F (175°C) for 5-10 minutes, stirring every 2 minutes, until it’s fragrant and golden brown. Watch it closely, as it can burn quickly. Let it cool completely.
3. Make the Frosting:
· In a large bowl, beat the butter and cream cheese together on medium-high speed until perfectly smooth and creamy, about 3 minutes.
· Reduce speed to low and gradually add the sifted confectioners’ sugar until incorporated.
· Add 2 tablespoons of coconut milk, coconut extract, and a pinch of salt. Beat on high speed for 2-3 minutes until very fluffy. If the frosting is too thick, add the remaining tablespoon of coconut milk.
4. Assemble the Cake:
· If your cake layers have a domed top, use a serrated knife to carefully slice them off to create a flat surface.
· Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top.
· Carefully place the second cake layer on top.
· Apply a thin layer of frosting all over the cake to create a crumb coat. This will seal in any loose crumbs. Refrigerate for 15-20 minutes to set.
see next page
ADVERTISEMENT
