Ingredients
Equipment
Method
Bake the coconut cake layers
- Preheat the oven to 350°F and grease three 8-inch or two 9-inch round cake pans; line with parchment, then set aside.
- Beat the softened butter and granulated sugar until very fluffy, scraping the bowl as needed so the batter lightens visibly.
- Add the large eggs one at a time and mix until each egg disappears and the batter looks smooth and thick.
- Mix in the vanilla extract and coconut extract, then continue mixing just until evenly combined.
- Alternately add the flour mixture and the coconut milk, starting and ending with flour; mix only until the batter is uniform.
- Fold in the sweetened shredded coconut until evenly dispersed through the batter.
- Divide the batter between the pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Cool the layers completely, resting them until fully cooled to prevent frosting from melting.
Make frosting and coat with toasted coconut
- Beat the softened cream cheese and butter until smooth, with no visible lumps.
- Add the powdered sugar and coconut extract, then beat until the frosting is fluffy and holds soft ridges.
- Fill and frost the cooled cake generously with the coconut cream cheese frosting, covering the sides and top thoroughly.
- Immediately press toasted sweetened shredded coconut firmly all over the outside and top of the cake until fully coated.
Notes
For the cleanest, snow-white look, frost only after the cake layers are fully cool to room temperature, and press the toasted coconut on right away so it adheres. Store covered in the refrigerator up to 4 days; freeze unfrosted baked layers up to 2 months (thaw overnight in the fridge) for best texture. Dietary swap: use a dairy-free cream cheese and butter-style spread for a non-dairy version, keeping the same method.