Coconut Cake

This is the last slice of my husband's birthday cake.  It is his favorite so of course I make it for his birthday every year.  It is really my Heirloom Cake in disguise. (Ha!)  I substitute unsweetened coconut milk for the regular milk.  Instead of the portsmouth frosting I use a cream cheese version.  Once the cake is frosted I add sweetened coconut-just press it lightly onto the sides and sprinkle over middle and top.  See my pantry links for coconut milk. 

Cream Cheese Frosting
6 ounces of cream cheese softened
2 Tablespoons of unsalted butter softened
2 cups of confectioner's sugar

Mix cream cheese and butter in a large bowl by hand with a spatula or wooden spoon.  OR use a mixer.  Add the confectioner's sugar and mix until creamy and spreadable.