Caribbean Coconut Cake

{coconuty and pineapply}
Two things I love together, coconut and pineapple, I also love them by themselves. Not that any of this matters, point of this paragraph is tell you how yummy this cake is and how much you wish you had some right now!

1 1/2 cup butter, softened
1 cup sugar
3 eggs
1 1/4 cup self rising flour (cake and pastry flour worked well for me)
1 1/2 teaspoon baking powder
1/2 teaspoon grated nutmeg
2/3 cup dry unsweetened coconut
5 tablespoons coconut cream (ahem, I could not find coconut cream, apparently Canada has something against this item, so I substituted sweetened condensed milk with a few drops of coconut extract, also, milk would have worked well, too.)
2 1/4 cup powdered sugar
5 tablespoons pineapple jelly (also could not find this, so I used a small amount of crushed pineapple)
dry unsweetened coconut, toasted to garnish

Preheat oven to 350F, grease the bottoms of two 8 inch round cake pans. Place 3/4 cup of the butter in a bowl with the sugar and eggs, and sift in the flour, baking powder, and nutmeg. Beat together until smooth, then stir in the coconut and 2 tablespoons of coconut cream.
Divide the mixture between the cake pans and smooth the tops. Bake for 25 minutes, or until golden and firm to the touch. Let cool in the pans for 10 minutes, then turn out onto a wire wrack.
Once the cakes are completely cool, sift the powdered sugar into a bowl and add the remaining butter and coconut cream. Beat together until smooth, spread the pineapple jelly on one of the cakes and stop with just under half of the frosting. Place the other cake on top. Spread the remaining frosting on top of the cake ans scatter with toasted coconut. 
*Disclaimer, my cakes sank in the center. I have no idea why, or what I did to make this happen, this is why my cake looks funny. Also, if you use the sweetened condensed milk instead of the coconut cream, take it easy in the frosting- it makes it extremely sweet, unless that's your thing. 

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