Ingredients
2 packages 227 g (8 oz) cream cheese, room temperature
250 mL (1 cup) unsalted butter, room temperature, in pieces
500 mL (2 cups) powdered sugar
5 mL (1 tsp.) coconut oil

680 mL (2¾ cups) all-purpose flour and some for the moulds
15 mL (1 tbsp.) baking powder
5 mL (1 teaspoon) salt
250 ml (1 cup) unsalted butter at room temperature and some for buttering the moulds
310 mL (1½ cups) sugar
3 eggs
15 mL (1 tablespoon) vanilla extract
5 mL (1 teaspoon) coconut oil
250 mL (1 cup) coconut milk (mostly the liquid at the top of the can)
500 mL (2 cups) sweetened shredded or flaked coconut

Steps

Servings: 10 people

For the frosting, place the cream cheese and butter in a large mixing bowl and beat until smooth. Add confectioners’ sugar, then coconut essence and beat until incorporated.
Refrigerate for 3 hours. Remove the mixture from the refrigerator 1 hour before preparing the cake.
Preheat oven to 180°C (350°F). Lightly butter and flour two 23-cm (9-inch) round baking pans. Line the bottom with two buttered and floured parchment paper discs.
For the cake, combine flour, baking powder and salt in a large bowl.
In another large bowl, using an electric mixer, mix 250 mL (1 cup) butter and 375 mL (1½ cups) sugar until light and fluffy. Add eggs one at a time, beating well each time. Add the vanilla and coconut essences and beat until incorporated. Reduce the speed of the mixer and, alternately, add the flour mixture and the butter mixture.