How to make easy coconut cream cake - The best coconut cake

This is my recipe for the best coconut cake!
It is not difficult to make and the result is worth it!

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Full recipe:

EQUIPMENT
hand/planetary mixer
Tray with a falling bottom 20 cm

INGREDIENTS

280 g. about 2 teaspoons of all purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
350 g. about 2 teaspoons of sugar
120 g butter softened to room temperature
80 g of coconut oil
4 eggs at room temperature
1 teaspoon of vanilla extract
250 ml full-fat coconut milk at room temperature
200 g of coconut shavings
For the cream on top:
1 can of full fat coconut milk or coconut whipping cream - 400ml The coconut cream or milk should be chilled in the fridge for at least one night to allow the water and coconut cream to separate
3-4 tablespoons of sugar
Optional coconut chips for sprinkling or slivered almonds

INSTRUCTIONS

The first step of this recipe is to preheat the oven to 180℃
Mix the flour, baking powder and salt in a bowl
In a separate bowl (large) or in the bowl of a stand mixer, combine the softened butter and sugar
Start the mixer on high speed and beat for about 2-3 minutes until a homogeneous mixture is obtained.
Add the 2 types of fat and continue to beat with the mixer for about 1-2 minutes
Then start adding the eggs - one at a time.
Add the vanilla extract as well. Beat for another 1-2 minutes with the mixer until everything is well mixed
In the same bowl, begin to add the flour and coconut milk, alternating the flour and milk so that it is mixed smoothly and there are no lumps that will require more mixing.
For this step, if you are using a planetary mixer, it is best to replace the whipping whisk with a mixing whisk.
If you are not using a planetary mixer, mix it best with a stirrer or spatula.
Prepare the baking tray. Grease very well, add flour or cover the entire tray with baking paper (add grease again)
Pour the cake mixture into the pan and bake for about 45-50 minutes.
Check for readiness with a toothpick, the toothpick does not need to be completely dry, because the cake is juicy, but there should not be a liquid mixture.
Allow the cake to cool completely before spreading the coconut cream on top. Can be refrigerated for 1 hour
Coconut whipped cream
Open the chilled can of coconut milk or coconut whipped cream
From the can, put the white fleshy part of the coconut milk into the mixer without adding the water.
Add the powdered sugar and start beating
Beat for a few minutes until the mixture becomes like whipped cream.
Spread the coconut cream over the cooled cake
Sprinkle with coconut chips or slivered almonds if desired

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