Ingredients
Units
Scale
For the Cake:
- 2 and 1/2 cups (275g) sifted cake flour (sift the flour before measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 and 2/3 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, at room temperature (the canned coconut milk not the beverage)
- 1 cup sweetened shredded coconut
For the Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 8–ounce block of full-fat cream cheese, at room temperature
- 5 cups confectioners’ sugar (aka: powdered sugar)
- 2 Tablespoons canned coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
For the Cake:
- Preheat oven to 350°F.
- Grease three 9-inch cake pans, line them with parchment paper, then grease the parchment paper.
- Whisk together the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a stand mixer fitted with a paddle or whisk attachment (or a hand-held mixer), beat the butter and sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the bowl with a rubber spatula, as needed.
- Beat in the egg whites until combined. Then add the sour cream, vanilla extract, and coconut extract. Beat until combined. The mixture will look a bit curdled. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut.
- Whisk the batter by hand to make sure there are no lumps at the bottom of the bowl. The mixture will be slightly thick.
- Pour batter evenly into cake pans (you can weigh them to ensure accuracy if desired).
- Bake for around 21-23 minutes or until the cakes is baked through. Insert a toothpick into the center of the cake to test for doneness. If the toothpick comes out clean, it’s done.
- Allow cakes to cool completely in the pans on a wire rack. The cakes must be completely cool before frosting and assembling.
For the Frosting:
- Using a stand mixer fitted with a whisk or paddle attachment (or a hand mixer and a large bowl) beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
- Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low.
- Increase to high speed and beat for 3 minutes. Add more sugar if the frosting is too thin or more coconut milk if frosting is too thick. You can also add a pinch of salt if frosting tastes too sweet.
To Assemble:
- Using a large serrated knife, slice a thin layer off the tops of the cake layers to create a flat surface.
- Place one cake layer on your cake stand or serving plate.
- Evenly cover the top with about 1 and 1/2 cups of frosting.
- Top with the second cake layer, and evenly cover the top with about 1 and 1/2 cups of frosting.
- Top with the third cake layer. Spread the remaining frosting all over the top and sides.
- Sprinkle coconut on top of the cake and apply it to the sides.
- Refrigerate the cake for at least 20 minutes before slicing to help the cake hold its shape when cutting.
- Just before serving, add flowers if using.
- You can cover leftover cake and store in the refrigerator for up to 5 days.
Notes
- Would you rather make cupcakes? Fill cupcake liners 2/3 full and bake at 350°F for 19-21 minutes (makes about 2-3 dozen).
- You can also turn this recipe into a sheet cake. Just pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.