A cake that can be served on a special occasion, it was best served with a cup of tea. A soft cake made with coconut milk and shredded coconut, coated with cream cheese frosting and toasted coconut.
- 20 tablespoons of unsalted butter.
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 cup coconut milk
- ½ cup sweetened shredded coconut
Butter and flour two 8-inch cake pans; set aside. Preheat the oven to 350F.Add the butter and sugar to a stand mixer fitted with a paddle attachment and beat on medium to medium-high speed until pale in color and light and fluffy, 3 to 5 minutes. Meanwhile, whisk together the dry ingredients in a separate bowl. Add the vanilla extract to the butter mixture, and add the eggs one at a time, waiting until fully incorporated before adding the next egg. Add and mix the dry ingredients and coconut milk to the butter mixture, alternating, beginning and ending with the dry ingredients. Fold in the shredded coconut with a rubber spatula. Divide the batter between the two prepared pans. Bake in the oven until a cake tester or toothpick inserted in the middle of the cake comes out clean, 35 to 45 minutes. Cool in the pans for a few minutes before turning onto a baking rack to cool completely. Add the remaining coconut to a large nonstick skillet over medium heat and cook, stirring occasionally, until brown and toasted, about 5 minutes to let it cool. Add the cream cheese and butter to a stand mixer fitted with a paddle attachment and beat on high speed until evenly combined. Add the salt, and, in batches, add the powdered sugar and mix until incorporated. Once all of the sugar has been added, beat on high speed for another minute or so to make sure the frosting is perfectly smooth. Trim the domes of the cakes with a serrated knife to make them level. Place one cake layer on a cake plate and spread about 1 cup of the frosting on top. Top with the