Coconut Cake With Coconut Syrup

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For major coconut addicts.

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Steps

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Preheat the oven to 350 degrees f.

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Grease and flour 2 9-inch layer pans.

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To make the cake: mix the butter and sugar in an electric mixer until light , fluffy and a pale lemon color , about 3-5 minutes.

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Add the eggs and the egg yolks , one at a time , beating well after each addition.

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Combine the flour , baking powder and salt in a separate bowl.

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Add 1 / 3 of the flour mixture , beat well and scrape down the sides of the bowl.

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Add 1 / 2 of the coconut milk , beat well.

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Add another 1 / 3 of the flour mixture , beat well and scrape down the sides of the bowl.

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Add the remaining 1 / 2 cup of coconut milk and the vanilla.

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Beat well.

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Add the final 1 / 3 of the flour mixture and beat well.

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Add the shredded coconut and mix to combine.

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Scrape down the sides of the bowl and spoon the batter into the 2 prepared pans.

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Bake until lightly golden and springy on top , about 35 minutes.

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To make the syrup: place the coconut milk , coconut and sugar in a small saucepan and bring to a boil .

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Ingredients

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unsalted butter, sugar, eggs, egg yolks, flour, baking powder, kosher salt, coconut milk, vanilla, coconut, canned unsweetened coconut milk, icing, sweetened flaked coconut