Tasty coconut cake

The cake is prepared with the addition of coconut flakes. One haggling cream is made with cream cheese and butter, and the other is made with whipped cream.

Ingredients

• Butter - 250 g
• Large eggs - 4 pcs.
• Milk - 250 g
• Almonds (chopped) - 60 g
• Flour - 380 g
• Ripper - 2.5 tsp
• Salt - 0.5 tsp
• Sugar - 400 g
• Vanilla extract - 1 tsp
• Coconut extract - 1 tsp
• For filling:
• Cream cheese (softened) - 250 g
• Butter - 30 g
• Vanilla extract - 2 tsp
• Powdered sugar - 300 g
• Coconut flakes - 150 g
• For cream:
• Whipping cream - 500 g
• Powdered sugar - 200 g
• Vanilla extract - 1 tsp
• Coconut flakes (fried) - 75 g

Directions

1. Turn on the oven to preheat to 180 degrees. Grease two round detachable forms with a diameter of 23 cm with oil. Cover the forms with parchment, grease it too.
2. In a large bowl mix flour, baking powder and salt.
3. In another bowl, beat butter, sugar, vanilla and coconut extracts until creamy. Gradually add eggs, beating well after each.
4. While continuing to beat at low speed, gradually fold in the dry ingredients into the butter mixture, alternating with the milk. Add nuts to the dough, mix with a spoon. Pour the dough into prepared forms and place in a preheated oven for 25-30 minutes, until the cakes are ready.
5. Remove the finished cakes from the oven, let cool in the molds for 10 minutes, and then take out their molds, remove the parchment. Leave the cakes on a wire rack to cool completely.
6. Prepare the filling. Beat cream cheese with butter and vanilla extract until smooth. Gradually add powdered sugar and coconut. Place in refrigerator.
7. Prepare cream. Whip cream with powdered sugar and vanilla extract until fluffy and stable.
8. Assemble the coconut cake. Cut each cake in half horizontally, so you get 4 cakes. Put one cake on a serving dish, grease 1/3 of the filling, repeat the same with 3 more cakes and cream. Lubricate the last cake with cream and sprinkle with fried coconut flakes. Place the finished coconut cake in the refrigerator for at least 30 minutes, and at most overnight.