Ultimate Coconut Cake

Ingredients and Weight: - 3 cups (360g) all-purpose flour - 2 teaspoons (8g) baking powder - 1/2 teaspoon (2.5g) baking soda - 1/2 teaspoon (2.5g) salt - 1 cup (2 sticks/226g) unsalted butter, softened - 2 cups (400g) granulated sugar - 5 large eggs - 1 cup (240ml) buttermilk - 1 teaspoon (5ml) vanilla extract - 1 (13.5-oz/385g) can coconut milk - 1 cup (100g) sweetened shredded coconut

Preparation Time: - 30 minutes

Cooking Time: - 30-35 minutes

Difficulty Level: - 3 (Medium)

Preparation Method Steps:

Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
In a separate bowl, combine coconut milk and shredded coconut. Stir into the batter.
Divide batter evenly among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information: (Per Serving) - Calories: 450 - Fat: 25g - Saturated Fat: 15g - Cholesterol: 115mg - Sodium: 350mg - Carbohydrates: 55g - Sugar: 30g - Protein: 5g

Dish Characteristics: - Rich, moist, and coconutty - Tall and impressive - Yellow cake base with coconut accents - Perfect for special occasions

User Comments: - "This cake is so delicious, I couldn't stop eating it!" - "The perfect combination of coconut and yellow cake." - "It was a hit at my birthday party!" - "I love the presentation, it's so elegant." - "Easy to make, even for a novice baker."

Special Precautions and Tips: - Be sure to let the cakes cool completely before frosting to prevent the frosting from melting. - If you don't have coconut milk, you can use unsweetened almond milk and add 1/4 cup sweetened shredded coconut to the batter. - To make a taller cake, double the recipe and bake in two 9x13-inch pans.