Recipe Index

Ingredients

• Cake: 2 and 1/2 cups cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 6 oz) unsalted butter, softened to room temperature
• 1 and 2/3 cups granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened canned coconut milk, at room temperature*
• 1 cup sweetened shredded coconut
• Coconut Cream Cheese Buttercream: 1 cup (16 Tbsp; 8 oz) unsalted butter, softened to room temperature
• 8 ounces full-fat brick cream cheese, softened to room temperature*
• 5 cups confectioners' sugar
• 2 Tablespoons canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups sweetened shredded coconut

Method

1. Heat the oven to 350°F and prepare three 9-inch cake pans.
2. Whisk the flour, baking powder, baking soda and salt.
3. Beat the butter and sugar until fluffy, then add the egg whites, sour cream, vanilla and coconut extract.
4. Mix in the dry ingredients alternately with the coconut milk, then fold in the shredded coconut.
5. Bake 21 to 23 minutes until a tester comes out clean; cool completely.
6. Beat the butter and cream cheese, add the confectioners' sugar, coconut milk, vanilla, coconut extract and salt, and whip into a buttercream.
7. Stack and frost the layers and press the remaining shredded coconut over the top and sides.

Total: 4 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data