Ingredients:

  • 2 ¼ cups sifted Cake Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 cup (2 sticks) softened Unsalted Butter
  • 1 ½ cups Granulated Sugar
  • 3 large room temperature Large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup room temperature Buttermilk
  • ½ cup sweetened Shredded Coconut (for batter)
  • ½ cup Full-Fat Coconut Milk (canned, for soak)
  • ¼ cup Granulated Sugar (for soak)
  • 8 oz block cold Full-Fat Cream Cheese
  • ½ cup (1 stick) softened Unsalted Butter (for frosting)
  • 4 cups sifted Powdered Sugar (Confectioners’)
  • 1 tsp Coconut Extract (Optional)
  • 2 tbsp Full-Fat Coconut Milk (for frosting consistency)
  • 2 cups Sweetened Flaked Coconut (for coating)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour both 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until the mixture is pale and fluffy—about 3-4 minutes. This is crucial for aeration.
  4. Beat in the eggs one at a time, scraping down the bowl between additions. Add the vanilla extract.
  5. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour (three additions of flour, two of buttermilk). Mix only until just combined.
  6. Gently fold the ½ cup of shredded coconut into the batter using a spatula.
  7. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely (about 1 hour).
  9. While the cakes cool, prepare the coconut soak: combine the coconut milk and sugar in a small saucepan. Heat gently over medium-low heat, stirring until the sugar is fully dissolved. Do not boil.
  10. Once the cakes are completely cool, use a skewer or fork to prick holes liberally over the surface of both cake layers. Brush or spoon the warm coconut soak evenly over the two layers. Let the syrup absorb fully.
  11. Prepare the topping: Spread the 2 cups of flaked coconut on a baking sheet. Toast in the oven or a dry skillet until golden brown and fragrant (about 5-7 minutes). Watch carefully to prevent burning. Let cool completely.
  12. Whip the frosting: In the mixer bowl, beat the cold cream cheese until smooth. Add the softened butter and beat until fully combined and fluffy.
  13. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the coconut extract and the coconut milk. Beat on high until the frosting is light and fluffy.
  14. Assembly: Place the first soaked cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the layer.
  15. Top with the second soaked cake layer. Apply a thin layer of frosting (the 'crumb coat') over the entire cake.
  16. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
  17. Apply the remaining frosting smoothly around the top and sides of the chilled cake.
  18. Gently press the toasted coconut flakes onto the sides and top of the cake until it is fully covered. Serve immediately or store in the refrigerator.