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Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup coconut milk
1 tsp vanilla extract
1 cup sweetened shredded coconut
For the Topping:
1 cup sweetened shredded coconut
½ cup pecans, chopped
½ cup crumbled chocolate cake or brownies
For the Glaze:
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in coconut milk and vanilla.
Gradually add the dry ingredients to the wet mixture, then fold in the shredded coconut.
Bake the Cakes:
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Glaze:
Whisk together powdered sugar, milk, and vanilla until smooth.
Assemble the Cake:
Place one cake layer on a plate. Spread some glaze on top.
Add the second layer and coat the entire cake with the remaining glaze.
Sprinkle shredded coconut, chopped pecans, and crumbled chocolate cake over the top.
Serve and Enjoy:
Slice and serve this decadent cake to wow your guests. Perfect with a cup of coffee or tea.
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