Classic Coconut Cake

1. Prepare Cake Pans

Preheat the oven to the desired temperature. Coat two 9-inch round cake pans with cooking spray, line them with parchment paper, and set them aside.

2. Mix Dry Ingredients

In a large bowl, whisk together the cake flour, unsweetened finely shredded coconut, baking powder, and kosher salt until thoroughly combined.

3. Combine Wet Ingredients

In a separate bowl, gently whisk the buttermilk and oil together.

4. Cream Butter, Sugar, and Vanilla

Beat the granulated sugar, room-temperature unsalted butter, and vanilla extract using an electric mixer until pale and fluffy, about 3 minutes.

5. Add Eggs

Add the eggs one at a time, beating each until fully incorporated before introducing the next. After all eggs are in, beat the mixture for an additional 4 minutes, scraping down the sides of the bowl.

6. Combine Dry and Wet Mixtures

On medium-low speed, alternate adding the flour mixture and the buttermilk mixture to the creamed butter and sugar, starting and ending with the dry mix. Blend just enough after each addition to incorporate the ingredients.

7. Bake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 32 to 37 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before assembly.

8. Make Frosting

Beat together the room-temperature cream cheese, confectioners' sugar, butter, vanilla extract, and a pinch of kosher salt until fluffy, about 3 to 5 minutes.

9. Assemble the Cake

Place one cake round on a plate or cake stand and spread a layer of frosting over the top. Set the second cake round on top and apply a thin layer of frosting all over the cake. Chill for 1 hour.

10. Toast Coconut (Optional)

Toast the coconut flakes or chips in the oven on a baking sheet for 3 to 5 minutes at 325 degrees Fahrenheit until golden brown.

11. Final Frosting and Topping

After the crumb coat has set, apply the final layer of frosting and pat the toasted coconut onto the sides and top of the cake. Chill for another 30 minutes before slicing.