Ingredients:
For the Coconut Cake:
· 2 ¾ cups (345g) all-purpose flour, spooned and leveled
· 1 tablespoon baking powder
· ½ teaspoon baking soda
· 1 teaspoon salt
· 1 cup (240ml) canned full-fat coconut milk, well-shaken
· ½ cup (120ml) whole milk (or use more coconut milk)
· 1 teaspoon coconut extract (or vanilla extract)
· 1 cup (226g) unsalted butter, at room temperature
· 1 ¾ cups (350g) granulated sugar
· 4 large eggs, at room temperature
· 1 cup (85g) sweetened shredded coconut
For the Creamy Coconut Frosting:
· 1 cup (226g) unsalted butter, at room temperature
· 8 oz (226g) full-fat brick cream cheese, at room temperature
· 4 cups (480g) confectioners’ sugar, sifted
· 2-3 tablespoons canned full-fat coconut milk
· 1 teaspoon coconut extract (or vanilla extract)
· Pinch of salt
For Assembly:
· 1 ½ – 2 cups sweetened shredded coconut, toasted
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Instructions:
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