Ingredients
2 ½ cups all-purpose flour (or cake flour for extra fluffiness)
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup coconut milk (full-fat)
½ cup sour cream
1 cup shredded coconut
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk
1 tsp vanilla extract
1 ½ cups shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding the dry ingredients with the coconut milk and sour cream, beginning and ending with the dry mix. Mix until just combined.
- Fold in shredded coconut.
- Divide the batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy, then gradually add powdered sugar. Slowly mix in coconut milk and vanilla until smooth and spreadable.
- Frost the cooled cakes, stack if desired, and cover the entire cake with frosting.
- Press shredded coconut gently onto the sides and top of the cake for decoration.
Notes
Use cake flour for a lighter texture.
Toast the shredded coconut for a nuttier, aromatic finish.
For a dairy-free version, use coconut yogurt and plant-based butter.
Make cupcakes by baking the batter in liners for 18–20 minutes.
Wrap and freeze unfrosted layers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
