Ingredients:

  • 375g All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 225g Unsalted butter, softened
  • 400g Granulated sugar
  • 4 Large eggs, room temperature
  • 240ml Full-fat canned coconut milk
  • 1 tsp Coconut extract
  • 1 tsp Vanilla bean paste
  • 120ml Cream of coconut
  • 60ml Evaporated milk
  • 2 tbsp Whole milk
  • 450g Full-fat cream cheese, cold
  • 115g Unsalted butter, softened (for frosting)
  • 500g Powdered sugar
  • 3 tbsp Heavy cream
  • 1/2 tsp Coconut extract (for frosting)
  • 200g Sweetened shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a stand mixer with a paddle attachment, cream 225g of butter and 400g of sugar for 5 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in the vanilla bean paste and 1 tsp coconut extract.
  4. Sift together flour, baking powder, and salt. Alternately add the dry ingredients and 240ml of coconut milk to the butter mixture, starting and ending with dry ingredients.
  5. Divide batter evenly between pans and bake for 30-35 minutes or until a skewer comes out clean.
  6. Whisk together cream of coconut, evaporated milk, and whole milk. While cake layers are warm, poke holes across the surface with a skewer and drizzle the soak over the layers.
  7. Whip cream cheese and 115g butter until smooth. Gradually add powdered sugar, heavy cream, and coconut extract until light and airy.
  8. Frost the cooled cake layers and press toasted shredded coconut into the top and sides before serving.