Coconut cake is a light, fluffy Southern favorite with sweet coconut flavor. Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a bowl, cream 1 cup of butter with 2 cups of sugar until light and fluffy. Beat in 4 eggs, one at a time, and 1 teaspoon of vanilla extract.In another bowl, sift together 2 1/2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of coconut milk. Stir in 1 cup of sweetened shredded coconut.Divide the batter between the pans and bake for 25–30 minutes until a toothpick comes out clean. Cool completely, frost with cream cheese or buttercream frosting, and sprinkle extra shredded coconut on top. Serve and enjoy!
