1 1/2 cups unsalted butter, room temperature
1/2 cup powdered sugar
1/4 cup coconut cream
1 tsp vanilla extract
1 cup toasted coconut flakes, for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the coconut cream and vanilla extract, and beat until smooth.
Place one cake layer on a serving plate and spread with a thick layer of frosting. Add the second layer, spread with more frosting, and top with the third layer. Frost the top and sides of the cake.
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