Ingredients

Let’s Cook!

• 1
  Preheat oven to 350 degrees. Prepare 2, 8" cake pans by buttering and flouring or I use bakers joy pan spray.
  
• 2
  Cream butter and eggs for several minutes with stand or hand mixer. You want the mixture to be smooth and pale yellow. Scrape down sides and bottom of the bowl several times during process.
  
• 3
  Add eggs one at a time incorporating each before adding next.
  
• 4
  Add extract into cup of coconut milk. Mix all dry ingredients together in a separate bowl. Do not use shredded coconut yet.
  
• 5
  Add flour mixture and milk into creamed butter mixture adding each ingredient alternatively starting with flour. Again, scrape down sides and bottom of the bowl during this process.
• 6
  Hand mix in the shredded coconut.
• 7
  Divide batter evenly into prepared cake pans.
  
• 8
  Bake at 350 for 35-45 minutes or until toothpick inserted into center of cake comes out clean. I recommend just visually checking around 30 minutes.
• 9
  While cake is baking start your frosting.
• 10
  Cream butter, cream cheese and sugar. Add in extract. Only mix until all is just incorporate. Place freshly made frosting in refrigerator.
• 11
  Once cakes are ready, take out and invert onto a cooling rack. Let cakes cool 1 hour. At half hour mark take frosting from refrigerator. Frost completely cooled cakes. I take finely chopped walnuts and add to top layer of bottom cake once frosted. Then add other cake on top. The frost entire outside of cake. Then add shredded coconut all over frosted cake.
  
• 12
  For a nicer shaped cake, cut any domed cake off to leave a flatter surface for cakes to lay better on top of each other. A serrated knife works best.
  
• 13
  Store cake covered in refrigerator.