Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 16
Calories 478kcal

Ingredients

FOR THE CAKE

  • 1/2 cup butter (salted/room temperature) (100 grams)
  • 2 cups all purpose flour (260 grams)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar (300 grams)
  • 3 large eggs (room temperature)
  • 1 cup milk (room temperature) (240 grams)
  • 1 teaspoon vanilla

FOR THE FROSTING

  • 1/2 cup butter (room temperature) (100 grams)
  • 5 ounces whole fat cream cheese (room temperature) (150 grams)
  • 5 cups powdered sugar (625 grams)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup whole or whipping cream (60 grams)

TOPPING

  • 1-2 cups coconut flakes (75-150 grams)

Instructions

  • Pre-heat oven to 350°(180° celsius), lightly grease with butter and flour two 8 or 9 inch (20 - 22 cm) cake pans.

FOR THE CAKE

  • In a medium bowl at medium speed beat together butter and sugar for 2 minutes until combined then add eggs and beat, combine well.
  • In a medium bowl whisk together flour, baking powder and salt. then gradually add flour mixture, beating on low until combined. Add milk and vanilla and continue beating until combined.
  • Divide batter into prepared pans. Bake until golden (use toothpick to test for doneness), approximately 30-35 minutes. Remove and let cool completely on wire racks.

FOR THE FROSTING

  • In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes.
  • To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.
  • Cover cake with coconut flakes. (we did it with small handfuls and packed it lightly against the cake). Enjoy!

Notes

Notes

For Room temperature be sure to remove the ingredients from the fridge 30 minutes before using.
Print