Coconut cream cake

Preheat your oven to 350F. In a large bowl, add your butter and sugar. Mix well then add your eggs 1 at a time, mixing in between each addition. Add your coconut milk and vanilla and mix until smooth before adding your yogurt. Once all your wet ingredients have been incorporated, add your dry ingredients and fold until all dry bits are incorporated. Add your coconut flakes and mix again. Pour batter into two lined 9” cake tins. Bake on 350F for 32 minutes. Allow cakes to cool completely before icing.

For the Icing: Add your soft butter to a stand mixer and mix on high for 2 minutes. Add your powdered sugar, milk, and vanilla and mix again on high for 3-4 minutes or until fluffy. Top your cooked and cooled cake with your icing. Enjoy!