Best Coconut Cake

Ingredients

• 2 1/2 cups (285g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 2/3 cups (330g) granulated sugar
• 5 large egg whites, (at room temperature)
• 1/2 cup (120g) sour cream (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240 ml) canned coconut milk (shaken, at room temperature)
• 1 cup (80g) sweetened shredded coconut
• 1 cup (230g) unsalted butter (softened to room temperature)
• 1 (8-ounces) block (224g) full-fat cream cheese (softened to room temperature)
• 5 cups (600g) confectioners’ sugar
• 2 tablespoons (30ml) canned coconut milk (shaken)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) shredded coconut, sweetened

Instructions

1. 1

   prep: Preheat oven to 350°F (177°C) and grease three (9-inch) round cake pans then, line them with parchment paper rounds, and then grease the parchment paper with baking spray or cooking spray. Set aside.

2. 2

   --- To make the cake: ---

3. 3

   Mix dry ingredients: In a mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together and set aside.

4. 4

   Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld mixer cream the butter and sugar together on medium-high speed for about 3 minutes or until creamy and smooth. With a spatula, scrape the sides and bottom of the bowl as needed.

5. 5

   Add wet ingredients: Add the egg whites and beat until combined. Add the sour cream, vanilla extract, and coconut extract and beat until combined, scraping the sides and bottom of the bowl as needed. The mixture may look curdled at this point.

6. 6

   Add dry ingredients: With the mixer running on low speed, slowly add the dry ingredients mixture and the coconut milk and beat until combined. Fold in the shredded coconut with a spatula until combined. The batter will be slightly thick.

7. 7

   Bake and Cool: Divide the cake batter evenly between the three (9-inch) cake pans and bake for in the preheated 350ºF oven 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely on wire racks before frosting.

8. 8

   --- Make the frosting: ---

9. 9

   Beat butter and cream cheese: To make the frosting, in the bowl of a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld mixer on medium speed, beat the butter and cream cheese together for about 2-3 minutes or until smooth and creamy.

10. 10

    Add confectioners’ sugar and beat: With the mixer on low speed, add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt. Scrape the sides and bottom of the pan as needed. With the mixer on high speed beat the mixture for about 3 minutes or until or until light and fluffy.

11. 11

    --- Assemble and decorate: ---

12. 12

    Assemble cake: To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a cake plate or stand. Using an offset spatula, spread about 1 1/2 cup of frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the frosting. Add the remaining cake layer and smooth the remaining frosting neatly over the top. Sprinkle coconut on top and sides.

13. 13

    Refrigerate, then serve: Refrigerate cake for at least 20 minutes before slicing so it holds it’s shape better when cutting.