Mother’s day Coconut cake

Cake Ingredients

• 2½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup buttermilk
• ½ cup sweetened cream of coconut (e.g. Coco Lopez)
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 1¼ cups sweetened shredded coconut

Coconut Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 4 cups powdered sugar
• ⅓ cup sweetened cream of coconut
• 1 tsp vanilla extract
• 2 cups sweetened shredded coconut

🧁 Frosting Method

1. Beat cream cheese and butter until smooth.
2. Add cream of coconut.
3. Beat together until smooth again.
4. Frost with frosting mixture.
5. Coat cake with shredded coconut.

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In another bowl, combine buttermilk, cream of coconut, and vanilla.
4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well.
5. On low speed, add the flour mixture in three additions, alternating with the buttermilk mix.
6. Divide batter between pans and bake for 35–45 minutes, or until a toothpick comes out clean. Cool completely.