Ingredients:

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup coconut milk

1 cup shredded coconut

For the Frosting:

2 cups heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup shredded coconut (for garnish)

Instructions:

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

2️⃣ Prepare Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3️⃣ Combine Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the flour mixture. Stir in the shredded coconut until just combined.

4️⃣ Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

5️⃣ Make the Frosting: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

6️⃣ Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of whipped cream frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. Sprinkle the shredded coconut over the top and sides of the cake.

7️⃣ Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!