Coconut Cake

Ingredents
2 cups cake flour
1 Tbsp baking powder
1 cup sugar
3/4 cup unsalted butter, at room temperature
1/4 cup oil
1 well shaken canned coconut milk, at room temperature*
4 large eggs, at room temperature
1/2 tsp vanilla or rose water
Pinch of salt
For Frosting
1 cup butter cream
1 cup whipping cream
1 1/2 cups shredded coconut
Method
For the cake
Preheat oven to 350 degrees. Butter two 9-inch round cake pans and line bottom of each with a round of wax paper, butter wax paper and set pans aside.
Sift cake flour into a large mixing bowl, then add baking powder and salt mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together sugar, butter and oil on medium speed until well combined. Add in eggs one at a time and mix until combined then mix in rose water and coconut milk and mixing just until combined well.
Now mix flour mixture in the liquid mixture add 1/4 cup of shredded coconut .
Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Allow to cool in cake pan 5-10 minutes then run a knife along edges of cakes and take out to cool. cut tops of both cakes to even as preferred.
Mix butter cream and whip cream together and then add Frosting on top of one layer, then sprinkle some shredded coconut adding another layer of frosting on the top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut Store in the refrigerator