Coconut Cake

Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.

In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.

With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.

Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.

With a whisk attachment on a stand mixer or a hand mixer, beat the butter until light and fluffy, 2 to 3 minutes.

Gradually add sugar and ¼ teaspoon salt beating until incorporated. Whisk in coconut extract.

Gradually add coconut cream, beating until light and fluffy. Add salt to taste and beat until combined.

Place one cake layer on a large plate. Spread with ¾ cup coconut frosting right to the edge. Top with the remaining cake layer. Repeat icing right to the edge. Spread the remaining frosting around the sides of the cake. Sprinkle top and sides with shaved coconut if desired.