Easy Creamy Old-Fashioned Coconut Cake

Preheat your oven to 325 degrees F. Grease and flour two 9-inch round cake pans and set them aside.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar together until it’s light and fluffy. Then beat in the eggs one at a time, followed by the vanilla.

Introduce half of the flour mixture to the butter mixture, stirring until just mixed. Then pour in the coconut milk and the rest of the flour mixture, stirring until well combined. Fold in the shredded coconut.

Divide the cake batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are cooling, prepare the frosting. In a large bowl, cream together the butter and cream cheese until smooth. Mix in the vanilla, then gradually add the powdered sugar and beat until smooth. Add the coconut milk to achieve desired consistency.

Once the cakes are cool, spread a layer of frosting on one layer, then top it with the second layer and frost the top and sides of the cake.

Sprinkle the top and sides of the frosted cake with the shredded coconut for garnish.

Slice and serve!