Ingredients:

½ cup (100 grams) butter, room temperature
1 cup (230 grams) sugar
½ cup (190 ml) coconut milk
¼ cup (60 ml) buttermilk
1 tsp vanilla extract
2 cup (300 grams) plain flour
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt

FOR FROSTING:

2 cup whipping cream, 35% milk fat
¼ cup powdered sugar / icing sugar
1 tsp vanilla extract
1 cup grated coconut
few cherry, for garnishing

INSTRUCTIONS
Firstly, in large mixing bowl take ½ cup butter and 1 cup sugar.
Beat well until the butter and sugar mixture turns creamy.
Now add 3/4 cup coconut milk, 1¼ cup buttermilk and 1 tsp vanilla extract.
Beat until everything is combined well.
Place a sieve and add 2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda and ¼ tsp salt.
Sieve the flour making sure there are no lumps.
Mix well using cut and fold method.
Pat twice to remove the air incorporated into the batter.
Place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 45 minutes.
Spread the whipped cream over sides making sure its uniformly spread.
Sprinkle grated coconut over top and sides.
Finally, enjoy coconut cake recipe garnished with cherry.