Coconut CakeIngredients:* 2 1/2 cups all-purpose flour* 2 1/2 teaspoons baking powder* 1/2 teaspoon salt* 1 cup unsalted butter, softened* 2 cups granulated sugar* 4 large eggs* 1 teaspoon vanilla extract* 1 teaspoon coconut extract* 1 cup coconut milk* 1 cup sweetened shredded coconutFor the Frosting:* 1 cup unsalted butter, softened* 4 cups powdered sugar* 3 tablespoons coconut milk* 1 teaspoon coconut extract* 2 cups sweetened shredded coconut, for toppingInstructions:1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.2. In a medium bowl, whisk together the flour, baking powder, and salt.3. In a large bowl, beat the butter and sugar until light and fluffy.4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.5. Gradually add the dry ingredients, alternating with the coconut milk, beginning and ending with the flour mixture.6. Fold in the shredded coconut.7. Divide the batter evenly between the prepared cake pans.8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.10. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the coconut milk and coconut extract until smooth and fluffy.11. Place one cake layer on a serving plate and spread a layer of frosting on top.12. Add the second cake layer and frost the top and sides of the cake.13. Press the shredded coconut onto the top and sides of the cake.14. Refrigerate for 30 minutes before slicing for the best texture.Prep Time: 20 minutesCook Time: 30 minutesTotal Time: 50 minutesServings: 12 slices
