Coconut Layer Cake with Coconut Cream Frosting

Cake Preparation Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. In a bowl, combine the flour, shredded coconut, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the coconut milk. Divide the batter evenly into the prepared pans and smooth the tops.

Baking the Cake Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Coconut Cream Frosting In a large bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and beat until creamy. Stir in the coconut milk until well combined. Spread the frosting between the cake layers, on top, and around the sides. Press sweetened shredded coconut onto the frosting for garnish.

4.Garnish with toasted coconut flakes, fresh berries, or edible flowers if desired. Refrigerate the cake until ready to serve. Enjoy!