Toasted Coconut Buttercream Cake
Directions
- 1Preheat oven to 345° F. Line and grease two 9x9 baking dishes with parchment paper.
- 2In a bowl combine flour, baking powder and salt. Set aside.
- 3In a mixing bowl beat butter, sugar and oil together. Add in eggs and mix for an additional two minutes.
- 4Slowly add in coconut milk, alternating milk and dry ingredients till completely mixed.
- 5Fold in shredded coconut. Pour cake mix evenly in both baking dishes.
- 6Bake for 25 minutes.
- 7Remove from oven and let cool for 10 minutes and flip cakes onto a cooling rack.
- 8Make frosting by beating together butter, powder sugar. Add in coconut extract and shredded coconut. Add in milk beat till smooth.
- 9Toast the coconut topping on a piece of tinfoil in an air fryer. Toast function light. You can toast on a baking sheet in the oven as well.
- 10Frost first layer of cake and add some toasted coconut. Stack second cake on top frost and top off with more shredded coconut. Slice and enjoy!
Ingredients
- 2.5 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, room temp
- 0.125 cup vegetable oil
- 1.67 cups granulated sugar
- 3 eggs, room temp
- 2 tsp vanilla extract
- 13.5 can coconut milk
- 1 cup unsweetened shredded coconut
- 16 tbsp unsalted butter, room temp
- 4 cups powder sugar
- 1 tsp coconut extract
- 2 tbsp milk
- 1 cup toasted sweetened shredded coconut
Equipment
oven9x9 baking dishesparchment papermixing bowlair fryer
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