Coconut Layer Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

Place one cake layer on a serving plate and spread a layer of whipped cream on top. Sprinkle with shredded coconut. Repeat with the second layer.

Serve the coconut layer cake immediately or refrigerate until ready to serve.