Ingredients

For the Cake Layers:

• 1 ½ cups all-purpose flour (approx. 190 g)

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (120 ml) canned full-fat coconut milk

• ½ cup (115 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (about 100 g) shredded or desiccated unsweetened coconut
  
  

For the Coconut Cream Filling & Frosting:

• 2 cups (480 ml) heavy whipping cream, cold

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional)

• 16 oz (≈450 g) cream cheese, room temperature

• 3 cups (≈360 g) powdered sugar, sifted

• ~1 cup (≈100 g) shredded coconut, lightly toasted (for topping)
  
  

Instructions

Step 1: Prep & Mix Cake Batter

1. Preheat your oven to 350 °F (175 °C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy (about 2-3 minutes).

4. Add eggs one at a time, mixing well after each. Then mix in vanilla extract.

5. With the mixer on low, alternate adding the dry flour mixture and the canned coconut milk in two parts (dry → milk → dry), beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the shredded coconut gently.

7. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.

8. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.

9. Let cakes cool in the pans for about 10 minutes, then turn out onto wire racks and cool completely.
   
   

Step 2: Make the Coconut Cream Filling & Frosting

1. In a chilled bowl with chilled beaters, whip the heavy cream, vanilla extract, and coconut extract (if using) until soft peaks form. Set aside.

2. In another bowl, beat the cream cheese until smooth. Gradually add the sifted powdered sugar and beat until well-combined and creamy.

3. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
   
   

Step 3: Assemble the Cake

1. If needed, level the tops of the cooled cake layers so they’re flat. Place one cake layer on your serving plate.

2. Spread about half of the frosting mixture evenly over the first layer.

3. Place the second cake layer on top. Spread the remaining frosting over the top and the sides of the cake.

4. Press the lightly toasted shredded coconut around the sides and sprinkle over the top of the cake.

5. Refrigerate the cake for ~30–60 minutes to allow the frosting to set and the flavours to meld.
   
   

Chefify Tips

• Use full-fat canned coconut milk (not light) for richer flavour and better texture.

• Make sure your shredded/desiccated coconut is unsweetened to avoid the cake becoming overly sweet.

• Toasting a portion of the shredded coconut gives nice flavour contrast and texture — lightly toast in a dry pan until golden.

• Chill your mixing bowl and beaters before whipping heavy cream — this helps achieve better volume.

• Store the cake covered in the fridge (because of the cream cheese frosting) and bring to near room temperature before serving for best flavour.