1. Preheat & Prep

Preheat your oven to 325 °F (about 163 °C). Grease a 9×13‑inch baking pan (or line with parchment) and set aside.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.

3. Beat Eggs, Sugar & Flavors

In a separate mixing bowl, use an electric mixer to beat the two eggs for about 1 minute until frothy. Gradually add the granulated sugar and continue beating until well combined. Mix in vanilla extract and coconut extract.

4. Alternate Adding Dry & Coconut Cream

• Add one‑third of the dry mixture to the wet mixture and gently mix until nearly combined (scraping down the bowl as needed).
• Add half of the coconut cream, mix gently.
• Add another one‑third of dry, mix.
• Add the remaining half of the coconut cream, mix.
• Finally, add the remaining dry ingredients and mix just until smooth. Avoid overmixing.

5. Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake 50–55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. If the center still jiggles, bake a little longer. Let the cake cool completely before frosting to avoid collapse.

6. Make the Frosting

• In a medium saucepan over medium heat, melt the coconut oil.
• Add coconut cream, sugar, salt, and egg yolks to the pan. Whisk continuously until fully blended.
• Bring the mixture to a gentle boil, stirring frequently. Reduce heat to medium‑low and simmer, stirring often, for about 12 minutes, until it thickens and turns slightly golden or caramelized.
• Remove from heat and allow to cool slightly. Stir in vanilla extract, chopped nuts, and shredded coconut. Let frosting cool until just warm or cool to touch before spreading on the cake.

7. Frost the Cake

Once cake is completely cool (room temperature), spread the cooled frosting in an even layer over the top. Allow frosting to set before slicing.