Ingredients:
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened, plus more for greasing the pan
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, but recommended!)
- 1 cup (240ml) full-fat coconut milk
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk or cream (add more if needed for desired consistency)
- 2 cups (approximately 170g) sweetened shredded coconut, for garnish
Instructions:
- Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract and coconut extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. Add milk or cream as needed to reach desired consistency.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake. Sprinkle generously with shredded coconut.