Coconut Cake w/ Coconut Cream Cheese Frosting

Keep reading for the complete recipe! ^_^

***Adapted from Pastry Chef Baking***

INGREDIENTS


For the Coconut Cake
1 c. butter, softened
2 c. sugar
1 c. buttermilk
2 tsp vanilla extract
2 tsp coconut extract
(or 2 teaspoons coconut oil)
5 eggs
2 1/2 c. flour
1 teaspoon baking soda
1 teaspoon salt
1 c. sweetened toasted flaked coconut 

For the Icing
1/4 c. butter, softened 
1 - 8 oz cream cheese, softened 
1 1/2 tsp coconut extract ( optional) 
1 tsp vanilla extract 
2 Tbs coconut milk 
4 c. sifted, confectioners' sugar 
1 - 2 c. toasted shredded coconut for garnishing

DIRECTIONS

For the Coconut Cake

1. Preheat oven to 350° F.  Spray two 8” round pans with cooking spray and line bottoms with parchment paper.
2. In a medium bowl, combine flour, baking soda and salt.  Mix together and set aside.
3. In a small bowl, combine buttermilk, vanilla, and coconut extract.  Mix together with whisk or fork.  Set aside.
4. In a separate, large bowl, cream butter and sugar together until light and fluffy. 
5. Add eggs, one at a time.  Beat well after adding each one.
6. Alternately add flour mixture and buttermilk combination to butter mixture until all is combined and mixed until smooth. 
7. Add 1/2 cup of the coconut and reserve the other half to sprinkle over the frosted cake.
8. Pour batter evenly between the two prepared 8” pans. 
9. Bang pans lightly on hard surface a few times, like a counter or table, to force air bubbles in batter to come to the surface.
10. Bake for approximately 30-40 minutes or until a toothpick comes out clean when inserted near the center of the cake.
11. Allow cakes to cool in pans for at least one hour.  
12. Transfer to wire racks to finish cooling.  

For the Icing

1. Combine cream cheese, butter, vanilla, Coconut extract, coconut milk and sifted powdered sugar and beat with electric mixer until smooth.
2. Spread frosting on one cake layer and top with the other cake layer. Frost completely and top with toasted shredded coconut.