Instructions for the Coconut Cake Recipe

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, mix the coconut milk, melted butter, eggs, and coconut extract. Stir until smooth and well combined.
4. Gradually pour the wet ingredients into the dry ingredients, mixing with a hand mixer or whisk until you have a smooth batter. Be careful not to overmix—just combine until no lumps remain.
5. Fold in the shredded coconut gently, ensuring it’s evenly distributed throughout the batter.

Step 2: Bake the Cakes

1. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Step 3: Prepare the Coconut Frosting

1. Scoop the chilled thick coconut milk (solid layer from the can) into a mixing bowl. Beat with a hand mixer until fluffy.
2. Add the softened butter and beat until fully combined.
3. Gradually mix in the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. Stir in the coconut extract for flavor.
4. If the frosting feels too thick, add 1–2 tablespoons of the liquid coconut milk (from the same can) to thin it out slightly.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
2. Add the second cake layer on top and frost the top and sides evenly.
3. Garnish with toasted shredded coconut on top and along the sides for an elegant finish. For extra flair, add fresh fruit or toasted almond slivers.

Step 5: Serve and Enjoy

1. Slice the cake and serve immediately or refrigerate until ready to eat. Allow it to come to room temperature before serving for the best texture and flavor.
2. Store leftovers in an airtight container in the fridge for up to 3 days.

This cake will be moist, fluffy, and full of tropical flavors, even with coconut milk as a substitute for coconut cream!