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### Instructions
#### 1. Preheat and Prepare
Start by preheating your oven to **350°F (175°C)**. Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent the cake from sticking. Set them aside.
#### 2. Mix the Dry Ingredients
In a medium bowl, whisk together the **flour**, **baking powder**, and **salt**. This step ensures that the dry ingredients are evenly distributed, which helps the cake rise properly and have a uniform texture.
#### 3. Cream the Butter and Sugar
In a large mixing bowl, beat the **unsalted butter** and **granulated sugar** together using an electric mixer on medium speed. Beat until the mixture becomes light and fluffy—this usually takes about **3-4 minutes**. The key here is to incorporate as much air as possible to give the cake a light texture.
#### 4. Add the Eggs and Extracts
Add the **eggs**, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, mix in the **vanilla extract** and **coconut extract** for that extra coconut punch.
#### 5. Combine with Dry Ingredients
Next, alternate adding the **dry ingredients** (flour mixture) and the **coconut milk** to the butter and egg mixture. Start by adding about one-third of the dry ingredients, then half of the coconut milk, mixing until just combined. Continue this process, ending with the dry ingredients. Be careful not to overmix to ensure a tender cake texture.
#### 6. Add Shredded Coconut
Finally, gently fold in the **shredded unsweetened coconut** to the batter. This adds texture and an extra layer of coconut flavor to the cake.
#### 7. Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure an even bake. Place the pans in the preheated oven and bake for **25-30 minutes**, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
#### 8. Make the Whipped Cream
While the cake is cooling, it’s time to prepare the whipped cream. In a chilled bowl, beat the **heavy cream**, **powdered sugar**, and **vanilla extract** on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
#### 9. Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of whipped cream on top of the first layer. Place the second cake layer on top, and then cover the entire cake with the remaining whipped cream, smoothing it out with a spatula.
#### 10. Toast the Coconut for Garnish
For the final touch, toast the **shredded coconut** in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until it turns golden brown and fragrant. Sprinkle the toasted coconut over the top of the cake as a beautiful and crunchy garnish.
### Tips for Success
– **Coconut Milk**: Use full-fat coconut milk for a rich, creamy texture. Light coconut milk may not give the cake the same depth of flavor and moisture.
– **Shredded Coconut**: Make sure to use unsweetened shredded coconut to control the sweetness of the cake. Sweetened coconut might make the cake too sugary.
– **Whipped Cream**: If you want a more stable whipped cream, you can add a little **whipped cream stabilizer** (available at most stores) to help it hold up longer, especially if you’re making the cake in advance.
– **Storage**: Store the cake in the refrigerator if you’re not serving it immediately, as the whipped cream should be kept cool. It will last for 2-3 days in the fridge.
### Why Coconut Cake with Whipped Cream Is So Special
Coconut cake with whipped cream is more than just a dessert—it’s an experience. The richness of the coconut, paired with the lightness of the whipped cream, creates a perfect balance of textures and flavors. It’s a refreshing yet indulgent treat that’s suitable for a wide range of occasions, from casual family dinners to elegant celebrations.
With its tropical flavor, fluffy texture, and creamy finish, this coconut cake is sure to become a family favorite. Whether you’re celebrating a special occasion or simply enjoying a sweet treat, this cake will always be a showstopper.
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