Coconut Cake

Step 1

Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the 1.5 cups flour, 1.5 tsp baking powder, and 0.5 tsp salt.

Step 3

In a large bowl, cream the 0.5 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time.

Step 4

Add the flour mixture alternately with the 0.75 cup coconut milk, starting and ending with flour. Mix until just combined, then fold in 0.5 cup of the shredded coconut.

Step 5

Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6

For the frosting, beat together 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the cooled cake and sprinkle with the remaining 0.5 cup shredded coconut.