Step 1

Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and lightly grease a 9x13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper as well (this will make it easier to take the cake out when it's done).

Step 2

In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

Step 3

In a large bowl, combine butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 4), cream together for 2 minutes until light and fluffy.

Step 4

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Step 5

Add in vanilla, coconut essence/extract and coconut milk and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Step 6

Add in your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Do not overmix (only mix until you can't see any streaks of unmixed flour and the batter is uniform).

Step 7

Finish off by adding in the shredded coconut and gently fold with a spatula until just combined. Do not overmix.

Step 8

Distribute the batter evenly into the prepared cake pan. Level out the top and drop the cake tin lightly on the counter to remove any large air bubbles. Bake for 28 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Step 9

Allow the cake to cool in the cake pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, carefully invert onto a serving plate (see video for demonstration if unsure of the best way to do this) and frost with coconut cream cheese frosting (recipe below) and top with more shredded coconut.

Step 10

In a medium bowl, cream butter for two minutes until light and fluffy. Either use a hand or stand mixer on a medium high speed. If using a stand mixer then please read note 5 before beginning.

Step 11

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch is mixed into the butter well before adding in the next batch.

Step 12

Next add in the cold cream cheese, vanilla and coconut essence/extract. Mix just until the frosting is smooth. Avoid over-mixing (see note 6).

Step 13

Spread the frosting over the cooled cake and top with shredded coconut. Once sliced, place any leftovers in an airtight container to ensure the cake stays moist.