Tropical Coconut Delight Cake Recipe
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix dry ingredients: 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
Cream together: 1 cup butter and 1 ¾ cups sugar until light and fluffy.
Add eggs: Beat in 4 eggs, one at a time, followed by 1 tsp vanilla extract.
Alternate dry mix with coconut milk: Gradually mix in the dry ingredients, alternating with 1 cup coconut milk.
Fold in shredded coconut: Gently stir in 1 ½ cups sweetened shredded coconut.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Cool and frost: Let the cakes cool completely before frosting with your favorite coconut buttercream.
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