Coconut cake

Preheat your oven to 180°C (350°F) and grease and flour two 8-inch (20cm) round cake pans.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the desiccated coconut and vanilla extract.
Divide the cake batter evenly between the prepared pans.
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened butter, cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes, then place the second cake on top and frost the top and sides of the entire cake.
Sprinkle desiccated coconut over the frosting for decoration.
Slice, serve, and enjoy your delicious homemade coconut cake!
Feel free to customize your coconut cake with additional coconut flakes, toasted coconut, or even a coconut syrup drizzle for extra flavor and texture. Enjoy!