Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened shredded coconut
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup coconut milk
– ½ cup sweetened condensed milk
– Extra shredded coconut for topping
Equipment Needed
– 9-inch round cake pans (2)
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Rubber spatula
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). While that’s warming up, I prepare my cake pans by greasing them lightly. I’ve found that using parchment paper on the bottoms makes for easy removal without tearing. In your mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt. Give it a good whisk to blend everything together. Then, add in the softened butter, and using your electric mixer, beat it until it’s nice and creamy. The mixture should smell absolutely divine! At this point, I always let my mixer do the hard work for about 2-3 minutes for that perfect fluffy texture. (See the next page below to continue steps…)
