Easy homemade Coconut Easter Cake

Place the butter in a bowl and beat with a mixer to ensure it is creamy.

Add the cream cheese, white sugar and vanilla essence and beat until creamy.

Add the eggs, one at a time, beating after each addition.

Melt the coconut oil in the microwave or in a double boiler.

Sieve the flour and baking powder and add them to the mixture alternately with the coconut milk and coconut oil. Mix with a rubber spatula. Add the grated coconut. Mix well.

Pour the mixture into the buttered baking tin. Bake for 60 minutes in a preheated oven at 150°C.

Set aside at room temperature until cool and unmould.

Place the butter in a bowl and beat with a mixer until creamy.

Sieve the icing sugar, adding it to the bowl with the butter. Add the vanilla essence and beat until creamy.

Add the cream cheese, beating until completely blended.

Melt the white chocolate in the microwave or in a double boiler. Then add the melted chocolate to the mixture. Mix well.

Add the coconut milk. Stir in the coconut milk.

Place the cake on a plate and cover the cake with cream cheese.

Sprinkle the cake with coconut flakes. Enjoy!