What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line the bottoms with parchment for easy release.
Cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the coconut milk gradually until smooth.
In a separate bowl, whisk together flour, baking powder, shredded coconut, and salt. Gradually fold the dry mix into the wet ingredients.
Divide the batter between prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Frost the top of one cake layer, stack the second, and frost the sides and top. Optionally, press extra shredded coconut onto the sides or sprinkle on top. Serve and enjoy!

Bring eggs and cream cheese to room temperature for easier blending. Avoid overmixing the batter to maintain a light texture.