Zesty Vanilla Coconut Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange peel syrup.

4.In a separate bowl, whisk together the flour, baking powder, ground flaxseed, and salt.

5.Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined and smooth.

6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8.Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9.While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and coconut cream, continuing to whip until stiff peaks form.

10.Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the coconut frosting on top, then place the second layer on top of the frosting.

11.Frost the top and sides of the cake with the remaining coconut frosting. Sprinkle shredded coconut on top for decoration.

12.Slice and serve your Zesty Vanilla Coconut Cake, enjoying the moist texture and zesty flavor!