Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup coconut custard
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the coconut milk.
- In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in shredded coconut until well combined.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- For the frosting, beat together cream cheese and powdered sugar, then add milk and vanilla extract until smooth.
- Once the cakes are cool, place one on a serving plate, spread the coconut custard filling over the top, then place the second cake on top.
- Frost the top and sides of the cake with cream cheese frosting.
- Decorate with additional shredded coconut if desired.
Notes
For a nutty flavor, consider adding a splash of almond extract and swap shredded coconut with chopped nuts for different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg