– 2 c. all-purpose flour – 1 1/2 tsp. baking powder – 1/2 tsp. salt – 1 1/2 sticks (3/4 cup) butter, room temperature – 1 c. granulated sugar – 1/2 tsp. vanilla extract – 1/2 tsp. coconut extract – 3 eggs – 1 c. cream of coconut – 1 1/4 c. sweetened flake coconut Frosting: – 4 Tbsp. butter, room temperature – 1 1/2 - 2 c. confectioners sugar – 1-2 Tbsp. cream of coconut – 1/2 tsp. coconut extract – 1/4 c. flake coconut, lightly toasted
Preheat oven to 350 degrees. Line a 5 x 9" loaf pan with parchment paper, with paper folded over the sides of the pan. Set pan aside.
In a large mixing bowl, with a hand or stand mixer cream together the butter and granulated sugar until fluffy. Add the vanilla and coconut extracts, and mix again. Add one egg at a time and mix, stopping to crape down the sides of the bowl as needed. Gradually add in the dry ingredients, alternating with the cream of coconut to the batter. Batter will be smooth and slightly thick. Fold in the coconut flakes.
Evenly pour batter into the prepared pan. Bake at 350 degrees for 60-65 minutes. Test cake to ensure doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb free, the cake is done.
Take cake out of the oven, and let rest in the pan for 10-15 minutes. Using the sides of the parchment paper, lift the cake out of the pan, and cool completely on a baking rack.
With a hand or stand mixer, cream the butter and coconut extract. Gradually add in confectioners sugar a 1/2 cup at a time. Add the cream of coconut a tablespoon at a time as needed. Frosting will be slightly thick. Spread over the cooled cake, and top with toasted coconut.