Coconut Cake Fillings

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

4. Beat in the eggs, one at a time, then stir in the vanilla extract.

5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.

6. Fold in the shredded coconut gently with a spatula.

7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely. For the Fillings:

10. In a small saucepan, combine the coconut milk and sweetened condensed milk over low heat. Cook, stirring occasionally, until the mixture thickens slightly, about 10 minutes.

11. Stir in the coconut flakes and chopped macadamia nuts. Remove from heat and let it cool to room temperature.

12. Once the cake layers have cooled, place one layer on a serving plate and spread half of the coconut filling on top.

13. Carefully place the second cake layer on top and spread the remaining filling over it.

14. For an extra touch, sprinkle some additional coconut flakes and macadamia nuts on top.