Simple Moist Coconut Cake: Velvety

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together cake flour, granulated sugar, baking powder, and salt until no clumps remain.
3. Add coconut milk, neutral oil, eggs, and coconut extract to the dry ingredients.
4. Gently mix on low speed or stir by hand until the batter is just smooth; do not overmix to ensure a tender crumb.
5. Gently fold in the sweetened shredded coconut using a spatula until evenly distributed.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes until the edges slightly pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool completely on a wire rack before frosting.
9. Prepare the frosting by beating together softened cream cheese, unsalted butter, powdered sugar, coconut milk, and vanilla extract until smooth.
10. Frost the cooled cake layers and coat the exterior with unsweetened flaked coconut.