Southern Coconut Layer Cake

Ingredients

• 3 1/3 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
• 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
• 2 cups Sweetened shredded coconut, for coating

Instructions

1. Heat oven to 350°F. Grease and parchment-line two 9-inch round cake pans.
2. Whisk cake flour, baking powder, and salt.
3. Beat butter and sugar until very light and fluffy, 3–4 minutes.
4. Beat in the egg whites in several additions, scraping the bowl as needed, then mix in vanilla and coconut extract.
5. Add the dry ingredients in three additions, alternating with the coconut milk in two additions. Mix only until smooth.
6. Divide batter evenly between the pans and bake 30–38 minutes, until the tops spring back and a tester comes out clean.
7. Cool in pans 10 minutes, turn out onto racks, remove parchment, and cool completely.
8. Beat cream cheese and butter smooth. Gradually add confectioners' sugar, then vanilla, coconut extract, and salt.
9. Stack the cooled layers with frosting between them. Frost the top and sides, then press shredded coconut over the exterior.
10. Chill 20–30 minutes before slicing.

Nutrition

Chef's Notes

Use full-fat canned coconut milk for coconut flavor and moisture, not refrigerated coconut beverage. The cake should taste of real coconut rather than strong artificial extract, so the extract is deliberately restrained. Refrigerate covered up to 4 days.

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