Ingredients

• Cake
• 2 sticks butter-softened
• 2 c. sugar
• 4 eggs
• 1 TBSP coconut extract
• 3 c. all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/4 c. coconut milk
• Filling
• 3 c. flake coconut
• 1-15 oz. can sweetened condensed milk
• 1 tsp salt
• Frosting
• 2 sticks butter-softened
• 2 c. shortening
• 1/2 tsp salt
• 2 tsp coconut extract
• 2 lbs. powdered sugar
• 4-6 TBSP coconut milk
• 3 c. coconut flakes

Instructions

1. Cake
2. In a mixer, combine butter and sugar until light and fluffy.
3. Mix in eggs, one at a time, beating well after each addition.
4. Mix in coconut extract.
5. In a bowl, sift together dry ingredients.
6. Add flour alternately with coconut milk to egg and sugar mixture.
7. After final addition, scrape down the sides and beat on high for 1 minute.
8. Divide batter into 3 greased and floured 8″ cake pans.
9. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Cool in pans for 10 minutes before removing from pans and allow to cool completely before decorating.
11. Filling
12. In a small bowl, stir together coconut, sweetened condensed milk, and salt.
13. Frosting
14. In a mixing bowl, beat together butter, shortening, salt, and coconut extract until smooth.
15. Add half of powdered sugar and mix until completely blended.
16. Add remaining powdered sugar and beat well.
17. Add coconut milk until the desired consistency is reached.
18. To assemble the cake
19. Level the layers with a serrated knife.
20. Place a cake layer on the cake board or cake plate.
21. Spread half of coconut filling onto the bottom layer.
22. Top with another cake layer.
23. Spread the remaining coconut filling onto the middle layer.
24. Top with another cake layer.
25. Frost sides and top with coconut frosting.
26. Mound top and sides with coconut flakes.