Ingredients
Scale
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon salt
- 6 cups confectioners’ sugar
- 2½ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer, beat granulated sugar and softened butter until fluffy; gradually add vegetable oil.
- Mix in egg whites, vanilla extract, and coconut extract until combined.
- Slowly add coconut milk while mixing on low speed.
- Gradually incorporate dry mixture into wet mixture in three parts; fold in shredded coconut.
- Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For frosting, beat softened cream cheese with butter; gradually add confectioners' sugar, then mix in extracts and salt.
- Assemble by layering the cakes with frosting in between and cover the entire cake with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg