Coconut Cake

Ingredients:
1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon lemon zest
1 1/2 cups heavy cream or coconut milk
1 1/2 tablespoons pure vanilla extract
2 cups shredded coconut









Instructions:
Preheat oven to 325 degrees
Spray two 10-inch round cake pans with cooking spray
Mix cream or coconut milk with the butter, vanilla extract, and sugar until fluffy
Add in the eggs one at a time and beat until creamy
Slowly add in the flour, baking powder, shredded coconut, and lemon zest
Pour batter into cake pans and bake about 40 to 45 minutes


Icing:
Let cake cool before attempting to ice
Using store-bought white icing
Spread icing all over the sides of the cake
Place shredded coconut all over the icing