Classic Coconut Layer Cake Ingredients: For the Cake: 2½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt 1 cup unsalted butter, room temperature 2 cups granulated sugar 4 large eggs, room temperature 1 tsp vanilla extract 1 tsp coconut extract (optional) 1 cup coconut milk or whole milk For the Frosting: 1 cup unsalted butter, room temperature 4 cups powdered sugar ¼ cup coconut milk 1 tsp vanilla extract 2 cups sweetened shredded coconut (for covering) Instructions: 1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. 2. In a bowl, whisk together flour, baking powder, and salt. 3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract. 4. Add flour mixture alternately with coconut milk, beginning and ending with flour. Mix until just combined. 5. Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely. 6. For frosting, beat butter until creamy. Gradually add powdered sugar, then coconut milk and vanilla. Beat until fluffy. 7. Spread frosting between cake layers and over the top and sides. Gently press shredded coconut onto the frosting to coat the cake. 8. Chill for 30 minutes before slicing for neat layers. Enjoy! - @amber_recipes