Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (240ml) full-fat canned coconut milk
  • 4 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 tsp (5ml) coconut extract
  • 8 oz (225g) full-fat cream cheese, chilled
  • 0.5 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) coconut extract
  • 1 pinch salt
  • 2 cups (150g) unsweetened shredded coconut
  • 0.5 cup (60g) toasted macadamia nuts, crushed

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
  2. Beat softened butter and granulated sugar in a mixer until pale and fluffy, approximately 3 minutes.
  3. Add eggs one at a time, followed by the vanilla and coconut extracts, mixing until emulsified.
  4. Alternately add the dry ingredients (flour, baking powder, salt) and the canned coconut milk, mixing until just combined.
  5. Divide the batter evenly between the two pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Beat chilled cream cheese and softened butter together until smooth.
  8. Gradually mix in powdered sugar, heavy cream, coconut extract, and a pinch of salt until the frosting is stiff and spreadable.
  9. Place the first cake layer on a plate, spread a thick layer of frosting, top with the second cake layer, and frost the top and sides.
  10. Garnish the cake with unsweetened shredded coconut and crushed toasted macadamia nuts.
  11. Chill the cake for 2 hours to ensure structural integrity before slicing.