100 g (1 cup) shredded coconut (toasted or plain)
Whipped cream or white chocolate shavings (optional)
Instructions:
Preheat the oven to 180°C (350°F) and grease two round cake pans.
Prepare the batter:
Beat butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet, alternating with coconut milk.
Fold in shredded coconut.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Prepare the filling:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the cake:
Spread the whipped cream filling between the two cake layers.
Frost the outside with more whipped cream or a buttercream of your choice.
Sprinkle shredded coconut all over for a beautiful finish.
Chill for 30 minutes before serving for the best texture.
Enjoy your creamy coconut cake!
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