Ingredients
Method
Baking Process
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment paper.
- Whisk the flour, baking powder, and salt together in a bowl.
- Cream the butter and sugar in a separate bowl for approximately 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the coconut milk until combined.
- Gradually add the dry ingredients to the wet mixture and fold in the shredded coconut until smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean, then cool completely before frosting.
Nutrition
Notes
Feel free to customize your cake with vanilla or lime zest for extra flavor. This cake stores well in an airtight container for up to three days at room temperature or a week in the refrigerator.