Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) coconut milk (full-fat)
- ½ cup (120 ml) buttermilk
- 1 cup (225 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup (240 ml) coconut milk (for filling)
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar (for filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for filling)
- ½ tsp coconut extract (for filling)
- ½ cup (40 g) sweetened shredded coconut (for filling)
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract (for frosting)
- ½ tsp coconut extract (for frosting)
- 1 ½ cups (120 g) sweetened shredded coconut (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, combine coconut milk and buttermilk until combined.
- Cream butter and sugar together until light and fluffy, then add eggs one at a time along with the extracts.
- Alternately mix in dry and wet ingredients until just combined.
- Divide batter among prepared pans and bake for 25–28 minutes or until a toothpick comes out clean.
- Cool cakes on wire racks before frosting.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg