Ingredients

The following ingredients have 4 Servings
  • 1 cup of softened unsalted butter
  • 2 cups of sugar
  • 8 egg whites
  • 1 ½ teaspoons of coconut extract
  • 1 cup of shredded sweetened coconut
  • 3 ½ cups of Bob’s Red Mill Unbleached All-Purpose Flour
  • 1 tablespoon of baking powder
  • 1 1/3 cups of canned coconut milk
  • ¾ cup of softened cream cheese
  • ¾ cup of softened unsalted butter
  • 1 teaspoon of coconut extract
  • 3 cups of powdered sugar
  • 4 cups of shredded sweetened coconut

Instruction

  • Preheat the oven to 350°.
  • For the Cake: Cream together the butter and sugar in a standing mixer with the paddle attachment on high speed until light and fluffy.
  • Next slowly add in the egg whites, coconut extract and coconut shreds on low speed until it is combined.
  • In a large bowl mix together the flour and baking powder and set aside.
  • Alternately add the dry ingredients and coconut milk beginning with the dry and ending with the dry ingredients. Stop and scrape often.
  • Transfer the batter to 3 9” greased cake pans and bake for 30 minutes or until lightly browned on top and firm in the center. Cool completely.
  • For the Icing: Whip the cream cheese and butter in a standing mixer with the paddle attachment on high speed until light and fluffy.
  • Stop and add in the coconut extract and powdered sugar and slowly turn on the speed to low making sure to stop if powdered sugar begins to come out.
  • Mix until combined.
  • Frost each layer of the cake and stack. Frost the top and outside of the cake and gently press the coconut shreds around the entire cake.
  • Serve at room temperature.