Directions
- Preheat your oven to 180°C (350°F). Grease and flour two round cake pans and set aside.
- Prepare the buttermilk by mixing the milk with lemon juice and letting it rest for 15 minutes.
- For the cake batter, beat the butter and sugar together until creamy. Add the eggs one by one, beating well after each addition, then mix in the vanilla essence. Beat for an additional 7 minutes until light and fluffy.
- Sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Fold in the toasted shredded coconut and continue mixing for about 7 minutes until smooth and evenly combined.
- Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans, then remove and set aside.
- For the frosting, beat the cream cheese, coconut cream, and whipping cream together for 8 minutes until smooth and fluffy. Let it cool slightly, then divide into two portions.
- Place one cake layer on a serving plate and spread half of the frosting evenly over the surface using a spatula.
- Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with grated coconut and optional sliced almonds as desired.
- Chill the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Substitute almond milk or coconut milk for a dairy-free option.
- Add a teaspoon of coconut extract to the batter for an extra coconut punch.
- Layer the cake with a thin spread of fruit jam (like pineapple or mango) for a fruity twist.
- Use toasted flaked almonds in the frosting for additional texture.
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