Ingredients:

  • 2 ¼ cups (280g) cake flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (115g) unsalted butter, softened
  • 3 large (150g) eggs
  • ½ cup (120ml) full-fat coconut milk
  • ½ cup (120g) sour cream
  • 1 tsp (5ml) clear coconut extract
  • 1 cup (100g) sweetened shredded coconut
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 3 tbsp (45ml) coconut milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (100g) unsweetened flaked coconut (toasted)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together the cake flour, granulated sugar, baking powder, and salt in a bowl.
  3. Beat the softened butter until pale and fluffy (about 3 minutes), then add eggs one at a time, beating well after each addition.
  4. Gradually add the sifted dry ingredients and the mixture of coconut milk and sour cream in three parts, starting and ending with the flour. Mix on low speed until just combined.
  5. Stir in the coconut extract.
  6. Gently fold in the sweetened shredded coconut using a flexible spatula until no white streaks remain.
  7. Split the batter evenly between the two pans and bake for 28–32 minutes.
  8. Allow cakes to cool for 60 minutes before frosting.
  9. Prepare frosting by beating softened butter, powdered sugar, coconut milk, and vanilla extract until light and fluffy.
  10. Frost the cooled cake and garnish with toasted unsweetened flaked coconut.