Coconut Layer Cake

In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, butter, vanilla and coconut extract. Mix on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat for 2 minutes. Add in the melted butter and scrape down the sides of the bowl with a rubber spatula. Beat on medium-high speed for 3-4 minutes, until white and fluffy.

Once cakes are completely cool, carefully remove them from the cake pans. Place the 1st cake onto a plate or cake stand. Add about 1 cup of frosting to the center of the cake and use an icing spatula to smooth out. Top with the 2nd cake and repeat the frosting process, ending with the 3rd cake on top.

Once all of the cakes have been layered, frost the top and sides of the cake. Do a very light coat of frosting on the edges, just enough for the coconut to stick – almost naked. Once the cake has been frosted, spoon the remaining frosting into a piping bag that is fitted with a star tip.

Pipe swirls into the top of the cake. Press shredded coconut onto the sides of the cake. Cut into 12 pieces and serve.