Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
Cake
- 3 1/4 cups Cake flour, 400 g
- 4 tsp Baking powder, 14 g
- 1/2 tsp Fine salt
- 10 tbsp Unsalted butter, 142 g, softened
- 1 1/2 cups Granulated sugar, 298 g
- 6 Large egg whites, about 210 g, room temperature
- 1 1/2 cups Full-fat canned coconut milk, 340 g, well shaken, room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Coconut extract
Frosting
- 16 oz Full-fat cream cheese, 454 g, softened
- 1 cup Unsalted butter, 226 g, softened
- 5 cups Confectioners' sugar, 565 g
- 1 tsp Pure vanilla extract
- 1/4 tsp Coconut extract
- 1/4 tsp Fine salt
Finish
- 2 cups Sweetened shredded coconut, for coating
Instructions
Heat oven to 350°F. Grease and parchment-line two 9-inch round cake pans.
Whisk cake flour, baking powder, and salt.
Beat butter and sugar until very light and fluffy, 3–4 minutes.
3 minBeat in the egg whites in several additions, scraping the bowl as needed, then mix in vanilla and coconut extract.
Add the dry ingredients in three additions, alternating with the coconut milk in two additions. Mix only until smooth.
Divide batter evenly between the pans and bake 30–38 minutes, until the tops spring back and a tester comes out clean.
34 minCool in pans 10 minutes, turn out onto racks, remove parchment, and cool completely.
10 minBeat cream cheese and butter smooth. Gradually add confectioners' sugar, then vanilla, coconut extract, and salt.
Stack the cooled layers with frosting between them. Frost the top and sides, then press shredded coconut over the exterior.
Chill 20–30 minutes before slicing.
25 minNutrition per serving
660
Calories
6g
Protein
82g
Carbs
35g
Fat
Chef's Notes & Storage
Related Recipes
Browse all recipes
Classic Red Velvet Layer Cake with Cream Cheese Frosting
Southern Hummingbird Cake
Classic Carrot Cake with Cream Cheese Frosting
German Chocolate Cake
Black Forest Cake
