Homemade Coconut Cream Cake for 16

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Sift together the cake flour, baking powder, and salt in a medium bowl.
3. Beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, approximately 3 minutes.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the sifted flour mixture and coconut milk in three parts, starting and ending with the flour, mixing until just combined.
6. Divide batter equally between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Whisk together the sweetened condensed milk, coconut cream, and 1 tablespoon of coconut extract to create the soak.
8. Brush the coconut soak over the warm cake layers using a pastry brush.
9. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and 1 teaspoon of coconut extract to stiff peaks.
10. Layer the cakes with frosting, coat the exterior of the cake with the remaining frosting, and press the shredded coconut into the sides and top.
11. Refrigerate the cake for 3 hours to set before slicing and serving.