Ingredients

The following ingredients have 16 Servings
  • 6 Tablespoons unsalted butter (softened to room temperature)
  • ⅔ cup canola oil or vegetable oil ((160ml))
  • 2 cup granulated sugar ((400g))
  • 1 cup sour cream ((240g))
  • 2 teaspoons vanilla extract
  • ½ tsp coconut extract (optional, if not using then use 1 Tbsp vanilla)
  • 2 ¾ cup all-purpose flour ((344g))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 large egg whites
  • ¾ cup salted butter (softened (170g))
  • 9 Tablespoons shortening (I use Crisco)
  • 1 ½ cups granulated sugar ((300g))
  • 4 Tablespoons all-purpose flour
  • 1 cup coconut milk (or you can use regular whole milk which is what my grandmother uses (235ml))
  • ¾ teaspoon vanilla extract
  • 18 oz frozen fresh shredded coconut thawed

Instruction

  • Preheat oven to 350F (175C) and grease and flour the sides of two 8” cake pans (or spray with baking spray) and line the bottom with parchment paper.
  • In a large bowl (or in stand mixer), use an electric mixer to beat together butter, oil, and sugar. Beat until ingredients are creamy and well-combined.
  • Scrape down the sides and bottom of the bowl and then stir in sour cream, vanilla extract, and coconut extract.
  • In a separate bowl, whisk together your flour, baking powder, baking soda and salt.
  • Using a spatula and stirring by hand (I don’t recommend using an electric mixer here as you can accidentally over-mix your ingredients, resulting in a dense, dry cake), stir the dry ingredients into the wet (butter/sugar mixture) until completely combined. Scrape the sides and bottom of the bowl to ensure that all of your ingredients are well-combined. Set aside.
  • In a separate clean, dry, and completely grease-free bowl, place your egg whites in a completely clean, dry, and grease-free bowl. Using an electric mixer, beat on high-speed until stiff peaks form.
  • Using a spatula, gently fold your egg whites into your batter. While you do not want to over-mix this batter, it is important that the egg whites are completely combined. Use a gentle hand and stir until you can’t see any streaks of egg whites in the batter.
  • Divide batter evenly into prepared cake pans.
  • Bake on 350F (175C) for 27-30 minutes or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs (no wet batter).
  • Allow cakes to cool completely before frosting.