Best Coconut Cake by Lemonblossomsblog

Ingredients

• 2 1/2 cup cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt (for cake)
• 3/4 cup unsalted butter, softened (for cake)
• 1 2/3 cup granulated sugar
• 5 large egg whites
• 1/2 cup sour cream
• 2 tsp pure vanilla extract (for cake)
• 1 tsp coconut extract (for cake)
• 1 cup canned coconut milk
• 1 cup sweetened shredded coconut (for batter)
• 1 cup unsalted butter, softened (for frosting)
• 8 oz full-fat cream cheese, softened
• 5 cup confectioners’ sugar
• 2 tbsp canned coconut milk (for frosting)
• 1/2 tsp pure vanilla extract (for frosting)
• 1/2 tsp coconut extract (for frosting)
• 1/8 tsp salt (for frosting)
• 2 cup shredded coconut (for decoration)

Instructions

1. Preheat oven to 350°F (177°C) and grease three (9-inch) round cake pans.
2. In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and 1 teaspoon salt. Set aside.
3. In a large bowl, cream 3/4 cup unsalted butter and 1 2/3 cups granulated sugar together on medium-high speed for about 3 minutes, or until creamy and smooth. Scrape down the sides and bottom of the bowl as needed.
4. Add the 5 large egg whites and beat until combined. Then add 1/2 cup sour cream, 2 teaspoons pure vanilla extract, and 1 teaspoon coconut extract, beating until combined. The mixture may look curdled at this point.
5. With the mixer running on low speed, slowly add the dry ingredients mixture alternately with 1 cup canned coconut milk, beating until just combined. Fold in 1 cup sweetened shredded coconut with a spatula until just combined. The batter will be slightly thick.
6. Divide the cake batter evenly between the three prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the cakes completely on wire racks for at least 1-2 hours before frosting.
8. To make the frosting: In a clean bowl, beat 1 cup unsalted butter and 8 oz full-fat cream cheese together until smooth and creamy, about 2-3 minutes.
9. Add 5 cups confectioners’ sugar, 2 tablespoons canned coconut milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract, and 1/8 teaspoon salt. Scrape down the sides and bottom of the bowl as needed.
10. Beat the mixture for about 3 minutes, or until light and fluffy.
11. To assemble: Once the cakes are completely cool, spread a layer of frosting between each cake layer, then frost the top and sides of the entire cake.
12. To decorate, gently press 2 cups shredded coconut onto the frosted sides and top of the cake. Slice and serve.