Perfect Coconut Layer Cake (Print Version)

# Ingredients:

→ Cake

01 - 2 and 1/2 cups (285g) cake flour (spooned & leveled)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
06 - 1 and 2/3 cups (330g) granulated sugar
07 - 5 large egg whites, at room temperature
08 - 1/2 cup (120g) sour cream, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - 1 teaspoon coconut extract
11 - 1 cup (226g/240ml) unsweetened canned coconut milk, at room temperature
12 - 1 cup (80g) sweetened shredded coconut

→ Coconut Cream Cheese Buttercream

13 - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
14 - 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
15 - 5 cups (600g) confectioners' sugar
16 - 2 Tablespoons (30ml) canned coconut milk
17 - 1/2 teaspoon pure vanilla extract
18 - 1/2 teaspoon coconut extract
19 - 1/8 teaspoon salt
20 - 2 cups (160g) sweetened shredded coconut

# Instructions:

01 - Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
02 - Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
03 - Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
04 - Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed.
05 - With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
06 - Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for 21–24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
07 - Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove from the pans and place the cakes directly on the rack to continue cooling. The cakes must be completely cool before frosting and assembling.
08 - In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Adjust consistency as needed.
09 - Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1 heaping cup (about 250–300g) of frosting. Top with second cake layer and evenly cover the top with another heaping cup of frosting. Top with the third cake layer.
10 - Spread the remaining frosting all over the top and sides. Use an icing spatula to apply the frosting and a bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy.
11 - Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it's still a pretty fluffy cake!

# Notes:

01 - This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor.
02 - For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.
03 - Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened and found near Thai food products. Do not use refrigerated carton coconut milk beverage.
04 - All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
05 - This recipe can also be made as a sheet cake, 2-layer cake, bundt cake, or cupcakes. See notes for specific instructions.

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