300mlcoconut milk (or regular milk if preferred)(1 1/4 cups)
4large eggs
1 1/2tspvanilla extract
150gdesiccated sweetened coconut (plus extra for topping, if desired)(1 1/2 cups)
For the Coconut Frosting:
225gunsalted butter, softened(1 cup)
500gpowdered sugar(4 cups)
60mlcoconut milk(1/4 cup)
75gshredded coconut(3/4 cup)
white food colouring
Instructions
For the cake
Preheat your oven to 350°F (175°C).
Grease and line three 6-inch round cake tins. If you don't have three cake tins, you can just use the same one and bake one third of the mixture at a time, but obviously this will take longer.
In the bowl of a stand mixer, mix together the flour, sugar and salt.
Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
Mix with a stand mixer or hand mixer on medium speed for about 2 minutes until well combined.
Gently fold in the shredded coconut by hand using a spatula or wooden spoon until evenly distributed.
Divide the batter evenly between the three prepared cake tins (or put one third into your cake tin).
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.
For the frosting
In the bowl of your stand mixer, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Add coconut milk and beat until the frosting is light and fluffy.
Add the white food colouring, if using.
Assemble the cake
Once the cakes are completely cool, place one layer on a serving plate.
If the cake layers have baked with a slight raised centre, this is totally normal! You can either leave it as it is, or trim the top off each cake layer for a level finish to your cakes.
Pipe a layer of frosting on top. If you don't want to pipe it, use a palette knife to spread a layer on.
Repeat with the remaining layers, frosting the top and sides of the cake. For a nice crisp finish, use a cake decorating turntable. Hold a straight edge (metal ruler, cake decorating tool etc) at 90º to the cake and turn the turntable, keeping the straight edge still.
Sprinkle additional shredded coconut on top and sides, if desired.