Coconut Milk Cake Cockaigne

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 2 ¾ cups (345g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 1 ½ sticks (6 oz or 170g) unsalted butter, softened

3. Step 3.

   Gradually add and beat until very light and fluffy, about 5 minutes: 2 cups (400g) sugar

4. Step 4.

   Beat in: 1 teaspoon vanilla; (½ teaspoon coconut extract)

5. Step 5.

   Beat in one at a time, scraping down the sides of the bowl after each addition: 3 large eggs

6. Step 6.

   On low speed, add the flour mixture in 3 parts, alternating with: ¾ cup (180g) canned coconut milk

7. Step 7.

   in 2 parts, beating just until smooth. With the last addition of flour, fold in: ¾ cup shredded unsweetened coconut

8. Step 8.

   Scrape the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

9. Step 9.

   Let cool in the pans on a rack for 15 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely. Spread between the layers: Lime Curd

10. Step 10.

    Frost the outside of the cake with: 1 ½ recipes Whipped Cream or Stabilized Whipped Cream

11. Step 11.

    Sprinkle around the edge of the top of the cake: ½ cup flaked unsweetened coconut, toasted

12. Step 12.

    Refrigerate for at least 1 hour and serve within 2 days.