Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup sweetened shredded coconut
• 4 cups confectioners' sugar
• 1 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk
• 1 cup sweetened shredded coconut, toasted

Instructions

1. Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
2. Whisk together the flour, baking powder and salt in a medium bowl.
3. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
4. Beat in the eggs, one at a time, then beat in the vanilla.
5. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the coconut milk, beginning and ending with flour, until just combined.
6. Fold in the shredded coconut.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
9. Cool in the pans on a rack for 10 minutes, then invert the cakes onto the rack to cool completely.
10. Make the frosting: Beat the confectioners' sugar, butter, vanilla and coconut milk in a large bowl with a mixer on medium speed until smooth and creamy.
11. Frost the top of one cake layer, then top with the other layer. Frost the top and sides of the cake with the remaining frosting.
12. Press the toasted coconut onto the sides of the cake.