Toasted Coconut Cake

Step 1

Preheat your oven to Prepare two 9-inch round cake pans by spraying liberally with baking spray, lining the bottom with a parchment round, and then lightly spraying the parchment round with baking spray as well. Set aside.

Step 2

Place the butter and sugar into a mixer. Beat on medium-high speed until lightened in color and creamed, about 5 minutes. Add the eggs, one at a time, and mix well between each addition. Add the vanilla and the shredded coconut and mix until combined. The mixture might appear curdled at this point. No worries! It is supposed to look like that.

Step 3

In a separate bowl, combine the flour, baking powder, and baking soda. Alternate adding in the flour mixture and the coconut milk until it is all added and combined. Don't over-mix!

Step 4

Pour into cake pans and place on the middle rack. Bake for 45-55 minutes, or until a tester comes out with moist crumbs. ALWAYS start checking any cake recipe about 10 minutes prior to the listed baking time. Oven temps vary!

Step 5

Remove from oven and cool for 10 minutes. Invert onto cooling racks.

Step 6

Beat together the cream cheese, butter, and vanilla. Add in the sifted powdered sugar and beat until combined.

Step 7

Place a thick layer on top of the 1st cake, place 2nd cake on top.

Step 8

Put 1/2 of the remaining icing on top of the cake and spread evenly. Spread the remaining half on the sides of the cake.

Step 9

Press the coconut onto all sides of the cake, and serve!