Ingredients:

  • 2 ½ cups All-Purpose Flour (Sifted)
  • 1 ¾ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter (Softened)
  • ½ cup Vegetable Oil
  • 4 Large Eggs (Room temperature)
  • 1 cup Full-Fat Coconut Milk (Canned)
  • ½ cup Buttermilk (Room temperature)
  • 1 tsp Pure Vanilla Extract
  • 1 cup Sweetened Shredded Coconut (Lightly packed)
  • 1 (14-oz) can Sweetened Condensed Milk
  • ½ cup Heavy Cream (for soak)
  • 1 tsp Coconut Extract (Optional)
  • 8 oz Full-fat Cream Cheese (Softened)
  • ½ cup (1 stick) Unsalted Butter (Softened, for frosting)
  • 4 cups Powdered Sugar (Sifted)
  • 2 Tbsp Heavy Cream (for frosting consistency)
  • ¾ cup Toasted Coconut Flakes (For decoration)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the two 9-inch cake tins, then line the bases with parchment paper rounds.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, vegetable oil, and vanilla extract until light and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  5. On low speed, begin adding the dry ingredient mixture alternately with the buttermilk and coconut milk, starting and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the sweetened shredded coconut using a rubber spatula.
  7. Divide the batter evenly between the prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Let the cakes cool in the tins for 15 minutes before inverting them onto a wire rack. Remove the parchment and cool completely (about 1 hour).
  9. For the Soak: Whisk together the sweetened condensed milk, heavy cream, and coconut extract in a medium bowl until fully homogenous.
  10. Using a skewer or cocktail stick, pierce the top of each cooled cake layer dozens of times, making sure to reach halfway through the cake.
  11. Slowly spoon or pour half of the soaking liquid over the top of each cake layer, ensuring it is evenly distributed.
  12. Transfer the soaked layers to the refrigerator and chill for at least 60 minutes to allow the liquid to fully absorb and set the cake structure.
  13. Toast Coconut: Spread the flaked coconut on a baking sheet and toast until lightly golden and fragrant. Allow to cool completely.
  14. Make Frosting: In a clean stand mixer bowl, beat the softened cream cheese and softened butter together until absolutely smooth and lump-free (about 2 minutes).
  15. Gradually add the sifted powdered sugar, alternating with the heavy cream, until the frosting is smooth and reaches a spreadable consistency. Beat on medium-high for 1 minute until light and fluffy.
  16. Assembly: Place one soaked cake layer on your serving platter. Top with approximately 1 ½ cups of frosting and spread evenly. Place the second layer on top.
  17. Apply a very thin layer of frosting (crumb coat) to seal any loose crumbs. Chill for 15 minutes.
  18. Cover the cake entirely with the remaining frosting. Press the toasted coconut flakes onto the sides and top of the cake. Slice and serve, or chill until ready to eat.