- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined. Be careful not to overmix.
- Fold in the shredded coconut gently until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until fully incorporated. Stir in the vanilla extract.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
- Place the second layer of cake on top and frost the top and sides of the cake with the remaining frosting.
- Sprinkle the shredded coconut over the top of the frosted cake for garnish.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
- Serve and enjoy your delicious Old-Fashioned Coconut Cake!
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