Creamy Coconut Cake Recipe
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
1/4 cup coconut milk
1 teaspoon coconut extract
1/2 cup shredded sweetened coconut (for topping)
Instructions
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the sour cream and shredded coconut.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Creamy Coconut Filling:
In a saucepan over medium heat, combine the sweetened condensed milk and coconut milk. Stir constantly until the mixture thickens slightly, about 10 minutes.
Remove from heat and stir in the shredded coconut. Allow to cool.
3. Make the Frosting:
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