Simply Divine Coconut Cake A Taste of Paradise

Instructions:

1. Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper circles.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the shredded coconut.
7. Divide the batter evenly between the prepared cake pans and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
10. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract.
11. Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
12. Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
13. Sprinkle the frosted cake with shredded coconut. Enjoy your perfect coconut cake!