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In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy—about 3-4 minutes. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Once the eggs are mixed in, add the vanilla extract and coconut milk. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut with a spatula.
Pour the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Coconut Cream Filling
While the cakes are cooling, make the coconut cream filling. In a mixing bowl, beat the heavy cream with powdered sugar until soft peaks form.
In another bowl, combine the coconut cream and vanilla extract, stirring until smooth. Gently fold in the whipped cream mixture, then add the shredded coconut. The filling should be light and creamy, with a thick but spreadable consistency.
Step 3: Prepare the Frosting
For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This should be a thick, spreadable frosting perfect for coating the outside of the cake.
Step 4: Assemble the Cake
Once the cakes are fully cooled, place one cake layer on a serving platter or cake stand. Spread a generous amount of coconut cream filling over the top. Place the second cake layer on top and gently press it down to ensure it sticks.
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