Simply Divine My Best Coconut Cake Recipe A Dream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour cake pans, then line the bottoms with parchment paper rounds.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the shredded coconut.
7. Divide batter evenly between prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
10. Gradually beat in the sifted powdered sugar until smooth.
11. Beat in the coconut milk and vanilla extract until light and fluffy. Stir in shredded coconut, if using.
12. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread with frosting, then top with the second cake layer. Frost the entire cake.
13. Sprinkle the cake generously with toasted shredded coconut.
14. Chill the cake for at least 30 minutes before serving to allow the frosting to set.