Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup coconut milk
– 4 large eggs
– 2 ½ teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– ½ teaspoon salt
– 1 cup shredded coconut (unsweetened and toasted for topping)
– 2 cups heavy whipping cream
Equipment Needed
– Mixing bowls
– Electric mixer
– 9-inch round cake pans (2)
– Rubber spatula
– Baking sheets
– Parchment paper
– Whisk
– Measuring cups and spoons
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While it’s warming up, grab your mixing bowls and combine the softened butter and sugar in a large bowl. With my electric mixer, I like to beat them together until they’re nice and fluffy, which usually takes about 3-4 minutes. The moment you start mixing, you’ll notice that lovely aroma filling the air—such a comforting scent! Next, I add the eggs one at a time, making sure to mix well after each addition. Then, I incorporate the coconut milk, vanilla, and coconut extracts until fully blended. (See the next page below to continue steps…)