- 1 hour
- 45 minutes
- Preheat your oven to 350 degrees. Mix dry ingredients. In a separate bowl, beat the butter and sugar until fluffy. Slowly add the eggs, vanilla and if applicable, coconut extract.
- Add milk and dry ingredients to batter a small amount at a time, alternating until blended well. Fold in 1/2 shredded coconut.
- Grease two cake pans and lightly dust with flour. Equally distribute batter to pans and bake approximately 45 minutes. Begin checking cake at 40 minutes depending on your oven. When cake test knife comes out clean, remove and cool. Do not frost until cake before cooling is complete.
- For the frosting: Wait until cake is thoroughly cooled before frosting. Beat butter until smooth. Beat cream until whipped. Mix together. Slowly incorporate sugar using a sifter if possible (cooking hack: if you donât have a sifter, use a pasta strainer or colander). Mix well until frosting appears fluffy. Frost cake and sprinkle remaining shredded coconut atop and around the cake. (Tip: for the sides, tip the plate slightly and drop the coconut onto the sides of the cake for better results.)