Southern Coconut Cake Recipe My Familys Tropical Delight

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla and coconut extracts.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the shredded coconut.
7. Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
8. Let the cakes cool in the pans for a few minutes, then invert them onto wire racks to cool completely.
9. In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the coconut milk, until well combined. Stir in the vanilla and coconut extracts, and salt.
10. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top, then carefully place the second cake layer on top. Frost the entire cake with the remaining frosting.
11. Generously sprinkle the shredded coconut over the top and sides of the frosted cake.
12. For best results, chill the cake for at least 30 minutes before serving to allow the frosting to set.