Franklin Spice Works
Toasted Coconut Layer Cake
A tender coconut layer cake with real coconut milk and toasted coconut. A tropical showstopper for any celebration.
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1.75 cups sugar
- 4 eggs
- 1 cup coconut milk
- 2 tsp Natural Coconut Extract
- 1 cup toasted shredded coconut
Instructions
- Cream butter and sugar. Beat in eggs and coconut extract.
- Alternately add flour mixture and coconut milk.
- Pour into two greased 9-inch pans.
- Bake at 350F for 28-32 minutes. Cool completely.
- Frost with vanilla buttercream and press toasted coconut all over the outside.