Classic Coconut Cake Recipe

Preheat the oven to 350 degrees F and butter and flour in two 9-inch cake pans.

To a stand mixer with a paddle attachment, add the butter and sugar and beat them together for 2 to 3 minutes until light and fluffy on medium speed.

Add in the egg yolks one at a time, 15 seconds apart, along with the vanilla. Then, lower the speed to low and add the coconut milk until smooth.

Sift together the flour, baking powder, and salt, then add the flour mixture to the stand mixer on low speed until just combined.

Pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry.

Beat the egg whites and cream of tartar on high speed until they form stiff peaks, then fold them carefully into the batter and pour into the baking pans.

Pour into the cake pans evenly, then bake for 30 to 35 minutes until a toothpick comes out clean.

Once cakes are cooled, frost them with the buttercream frosting mixed with the coconut extract.

Press the toasted coconut against the sides of the cake and sprinkle on top.

Serve, and enjoy!