Instructions

• Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another large bowl, beat together 1 cup of softened butter and the white sugar using an electric mixer until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Then, mix in the cream of coconut until fully combined.
• Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, then stir in the coconut extract.
• Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake layers to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
• In a mixing bowl, beat together the 1/2 cup of softened butter and the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. If the frosting is too thick, add milk a little at a time until you reach your desired consistency. Finally, stir in the coconut extract.
• Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
• Sprinkle toasted coconut over the top of the frosted cake for a beautiful and delicious garnish.