Classic Coconut Cake

A light and fluffy coconut cake that is bright, tender, and perfect for any occasion.

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Preheat the oven to 175°C (350°F). Grease and line two 9-inch round cake pans and dust with flour.
Beat 227 g unsalted butter with 400 g granulated sugar for 3–4 minutes until pale and fluffy.
Add 4 large eggs, one at a time, and mix in 10 ml vanilla and 120 ml coconut milk.
Whisk together 300 g all-purpose flour, 12 g baking powder, 4 g baking soda, and 6 g kosher salt.
With the mixer on low, add the dry mixture alternating with 240 ml buttermilk.
Divide the batter between prepared pans and smooth the tops.
Bake at 175°C for 25–30 minutes until a toothpick comes out clean.
Let the cakes cool in pans for 10 minutes, then invert onto racks to cool completely.
Beat 454 g unsalted butter until creamy and gradually add 900 g powdered sugar, alternating with coconut milk.
Level layers and stack with frosting in between. Press 200 g sweetened shredded coconut onto the sides and top.
For toasted coconut, spread flakes on a baking sheet and toast at 175°C for 4-6 minutes.

Use reliable powdered sugar brands to avoid graininess. Make sure all ingredients are at room temperature for best results.