Name: Classic Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

A tender, moist coconut layer cake with light coconut buttercream and toasted coconut for crunch.

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Prep pans and oven: Preheat oven to 175°C (350°F), grease two 9-inch round pans, and line bottoms with parchment.
Toast the coconut: Heat a dry skillet over medium heat, toast shredded coconut for 2–4 minutes until golden, then cool.
Combine dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cream butter and sugar: Beat unsalted butter and sugar on medium-high for 3–4 minutes until pale and fluffy.
Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and coconut extract if using.
Alternate dry and wet ingredients: Gradually add dry mixture alternating with milk mixture, mixing briefly until just combined.
Fold in shredded coconut gently.
Bake the layers: Divide batter evenly between pans and bake for 28–32 minutes or until a toothpick comes out with a few moist crumbs.
Cool completely: Let layers cool in pans for 10 minutes before turning out onto racks to cool fully.
Make the frosting: Beat cream cheese and butter, gradually add powdered sugar and coconut milk for desired consistency.
Assemble and decorate: Spread frosting between layers, crumb coat, chill, and apply final coat with toasted coconut.

Measure flour by weight for consistency; consider using a light simple syrup for added moisture.