Coconut Cream Cake Recipe for 16 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Cream the softened butter and granulated sugar together using a mixer until the mixture is pale and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Alternate adding the flour mixture (flour, baking powder, salt) and the coconut milk to the butter mixture, stirring until just combined.
5. Divide the batter evenly between the two pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cakes are still slightly warm, use a fork or skewer to poke holes across the entire surface of each layer.
7. Whisk the cream of coconut and warm water together, then slowly pour the mixture over the cakes to saturate the crumb.
8. Let the cakes cool completely on a wire rack.
9. Prepare the frosting by whipping the chilled heavy cream, powdered sugar, and coconut extract until stable peaks form.
10. Layer the cakes with the whipped frosting and finish by coating the exterior with the remaining frosting and toasted shredded coconut.
11. Chill the cake for 4 hours before slicing to ensure stability.