Coconut Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add eggs and flavorings
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract until combined.
5. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk (beginning and ending with the dry ingredients). Mix on low speed just until combined. Fold in 1 cup of the shredded coconut.
6. Bake the cake
   Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
7. Make the frosting
   Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat until the frosting is light and fluffy, about 3-4 minutes.
8. Assemble and decorate
   Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting. Press the remaining shredded coconut onto the sides of the cake and sprinkle the toasted coconut on top for garnish. Refrigerate for at least 1 hour before serving.