Recipe Index

Ingredients

• Nonstick vegetable oil spray
• 3¼ cups all-purpose flour
• 2½ tsp. baking powder
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 cup unsweetened coconut milk
• ½ cup vegetable oil
• 1 Tbsp. vanilla extract
• 2 tsp. coconut extract (optional)
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 6 large egg whites, room temperature
• 8 oz. cream cheese, room temperature
• 1½ cups (3 sticks) unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 Tbsp. fresh lemon juice
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. vanilla extract
• ¼ tsp. coconut extract (optional)
• Unsweetened coconut milk (for thinning)
• 3 cups shredded sweetened coconut

Method

1. Coat two 9-inch cake pans with nonstick spray, line each with a parchment round, and heat the oven to 350°F with a rack in the middle.
2. Whisk the flour, baking powder and 2 tsp. Diamond Crystal salt in a large bowl, and in a medium bowl whisk the coconut milk with the vegetable oil, 1 Tbsp. vanilla and 2 tsp. coconut extract if using.
3. Beat the granulated sugar and 1 cup butter in a stand mixer on high for about 3 minutes until light and fluffy, add the egg whites one at a time on medium speed until each is incorporated, then add the dry ingredients gradually on low until only a few flour lumps remain.
4. Stream the coconut milk mixture into the batter on low, scraping the bowl as needed, and mix until the cake batter is smooth.
5. Divide the batter between the pans and bake 33 to 38 minutes, rotating the pans halfway, until a tester from the center comes out clean and the edges pull away from the sides, then cool the layers in their pans on a rack for 30 minutes.
6. Turn the layers out, peel off the parchment, cool them completely, and trim any domes flat if the tops have mounded.
7. Beat the cream cheese, 1½ cups butter, powdered sugar, lemon juice, 1 tsp. Diamond Crystal salt, 1 tsp. vanilla and ¼ tsp. coconut extract if using on medium-high for about 3 minutes until the frosting is light and fluffy, thinning it with coconut milk a tablespoon at a time if it feels too thick.
8. Set one layer right side up on a stand, spread 1 cup of frosting over it, place the second layer upside down on top, and cover the top and sides with the remaining frosting.
9. Press the shredded coconut into the frosting over the whole cake and rest the finished cake at room temperature for at least 30 minutes so the coconut adheres before slicing.

Cook: 30 minutes · Total: 1 hour 5 minutes (plus cooling and resting)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data