Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into centre of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely then cut tops to even as needed. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut, pressing gently on sides to adhere. Store in an airtight container in refrigerator. Let rest at room temperature until no longer cold before serving.
METHOD
INGREDIENTS
3 cups (360g) cake flour 1 Tbsp baking powder 1/2 tsp salt 2 cups (400g) granulated sugar* 3/4 cup unsalted butter, at room temperature 1/4 cup vegetable oil or canola oil 1-1/3 cups unsweetened canned coconut milk, well shaken, at room temperature 2 large egg yolks, at room temperature 1 tsp coconut extract 1/2 tsp vanilla extract 6 large egg whites, at room temperature 1/8 tsp cream of tartar
For the Cake: Preheat oven to 350°F
Butter three nine-inch round cake pans and line bottom of each with a round of parchment paper; butter parchment paper and set pans aside. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Scrape down bowl. Add in egg yolks one at a time and mix until combined after each addition, then mix in coconut and vanilla extracts. Scrape down bowl. Add 1/3 of the flour mixture, blend until just combined. Add half of the coconut milk, mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in last 1/3 of the flour mixture. In a separate mixing bowl, using an electric hand mixer, whip six egg whites with cream of tartar on medium- high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition; don't over-mix and deflate egg whites.
Coconut Buttercream Frosting: INGREDIENTS
14 Tbsp (198g) butter, at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted) 3 cups (380g) powdered sugar 1/2 - 1 tsp coconut extract, to taste 2 - 3 Tbsp (45ml) canned coconut milk
Coconut Cream Cheese Frosting
12 oz cream cheese, nearly at room temperature 3/4 cup unsalted butter, at room temperature 1 tsp coconut extract 5 cups (590g) powdered sugar 1-1/2 cups shredded coconut *If you like the cake a little less sweet you can use 1-3/4 cups granulated sugar. You can even use 2/3 the frosting amount but you'll only have a thin layer of frosting.
METHOD
In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Add in powdered sugar, coconut extract and two tablespoons of coconut milk and mix until pale and fluffy, while adding in another one tablespoon of coconut milk to thin if needed.
For the Coconut Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine; once you get it frosted the coconut will help it stay in place).
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