🥥 Creamy Coconut Cake

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk
• ½ cup sour cream

For the Creamy Coconut Frosting

• 1 (8 oz) package cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut

For Topping

• 1 cup shredded coconut (to sprinkle on top)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients
   In a bowl whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
   In another bowl beat butter and sugar until light and fluffy.
4. Add eggs and vanilla
   Add eggs one at a time, beating well after each addition. Mix in vanilla.
5. Combine ingredients
   Add dry ingredients alternately with coconut milk and sour cream, mixing until smooth.
6. Bake
   Divide batter between pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
7. Cool completely before frosting.
8. Make frosting
   Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Fold in shredded coconut.
9. Assemble cake
   Spread frosting between layers and over the top and sides. Sprinkle extra coconut over the cake.

✨ Tip: For extra coconut flavor, lightly toast some coconut flakes and sprinkle them on top before serving!