Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup sweetened shredded coconut
Whipped cream or frosting of your choice
Directions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, cream together the butter and sugar. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, until fully incorporated. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool before transferring to a wire rack. Once cooled, frost one cake layer, place the second layer on top, and frost the entire cake.
Sprinkle additional shredded coconut on top of the cake for decoration. Refrigerate for at least an hour before serving.
Nutrition Facts
Calories:
380
Fat:
20
Carbohydrates:
45
Protein:
5
Sodium:
280
Fiber:
2
Sugar:
30
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