Sweetened flaked coconutFolded into the cake batter
100 g
Cream cheese, softened226 g
Unsalted butter, softened, for frosting226 g
Salt, for frosting¼ tsp
Vanilla extract, for frosting1 tsp
Coconut extract, for frosting½ tsp
Powdered sugar720 g
Sweetened flaked coconut, for coatingFor covering the outside of the cake2½ cups
Steps
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1
Preheat oven to 350°F (175°C).
2
In a large bowl, whisk together the cake flour, baking soda, baking powder, and salt; set aside.
3
In a stand mixer bowl, combine softened butter and vegetable oil, then add sugar; beat on medium speed for about 3 minutes until light and fluffy.
4
While mixing, separate the eggs, keeping only the egg whites for the batter.
5
Add vanilla and coconut extract, then mix in the egg whites for about 1 minute until well combined, scraping down the bowl as needed.
6
Line the cake pans with parchment rounds, then butter and flour (or spray) them to prevent sticking.
7
On low speed, alternately add the dry ingredients and coconut milk in batches (flour in three additions, milk in two), mixing until just combined.
8
Fold in the sweetened flaked coconut, mixing briefly, then finish folding the batter by hand with a spatula to avoid overmixing and keep it tender.
9
Divide the batter evenly among the three prepared pans and smooth the tops with an offset spatula.
10
Bake at 350°F for 30–32 minutes, rotating the pans halfway through and loosely covering with foil to prevent over-browning; the cakes are done when the centers spring back when touched.
11
For the frosting, beat the cream cheese, butter, and salt on medium speed for about 3 minutes until smooth.
12
Mix in the vanilla and coconut extract, then add the sifted powdered sugar a cup at a time, mixing on low until combined.
13
Scrape down the bowl and beat on medium speed for 1 minute until the frosting is light and fluffy.
14
Once the cake layers are fully cooled, spread about 1 cup of frosting on the first layer, then stack the second and third layers on top.
15
Spread the remaining frosting evenly over the top and sides of the cake in a thin, even layer.
16
Sprinkle the decorating coconut over the top and gently press handfuls onto the sides until fully coated.
17
Chill the cake in the refrigerator for about 30 minutes to set before slicing and serving.
PrimedTableBETA
