Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Extracts:
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Coconut Milk and Shredded Coconut:
Pour in the canned coconut milk and add the shredded coconut to the batter. Mix until everything is well incorporated.
Bake the Cake:
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
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