First things first to make this coconut cake recipe; preheat the oven to 180°C/160°C/Gas mark 4. Grease and line 2 x 8” round cake tins. Place the butter and sugar in a large bowl and mix together until smooth and creamed.

Add the eggs and Vanilla Extract and mix until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve the flour and Baking Powder on top and fold into the mixture. 

Add the desiccated coconut and coconut cream and stir into the cake mixture. 

Divide the cake mixture equally between the prepared cake tins and smooth the tops. Bake in the oven for 25-30 minutes until golden brown and skewer inserted into the centre of the cake comes out clean. Leave to cool in the cake tins for 15 minutes and then remove and place on a wire rack to cool completely.
 

Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.

Once the cake have cooled use a serrated knife to level off the top of one cake if necessary, and place on a serving plate or board.

Pop half of your icing on the flat cake layer. Smooth out the icing to cover and sandwich the other cake layer on top. 

Place the remaining icing on top of the cake and smooth to cover the top of the cake. Sprinkle with some toasted coconut chips. You re now ready to serve and enjoy your coconut cake!