Ingredients:

  • 3 cups (345g) Cake Flour
  • 1.5 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 0.75 cup (170g) Unsalted Butter, room temperature and cubed
  • 1.75 cups (350g) Granulated Sugar
  • 4 Large Egg Whites, room temperature
  • 1 cup (240ml) Full-fat Canned Coconut Milk
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Coconut Extract
  • 0.5 cup (120ml) Cream of Coconut
  • 0.25 cup (60ml) Heavy Cream
  • 0.5 cup Sweetened Shredded Coconut, finely chopped
  • 8 oz (225g) Full-fat Brick Cream Cheese, cold
  • 0.5 cup (115g) Unsalted Butter, slightly softened
  • 4 cups (500g) Powdered Sugar
  • 2 tbsp Coconut Cream
  • 2 cups Toasted Shredded Coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a stand mixer bowl, whisk together the sifted cake flour, granulated sugar, baking powder, baking soda, and sea salt.
  3. With the mixer on low speed, add the 170g of cubed butter one piece at a time. Continue mixing until the texture resembles coarse, sandy crumbs with no large butter chunks remaining.
  4. In a separate jug, whisk the egg whites, coconut milk, vanilla extract, and coconut extract. Gradually pour into the dry ingredients and mix until just combined and velvety.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
  6. While the cake is warm, whisk together the cream of coconut, heavy cream, and chopped coconut. Poke holes across the cake surface with a skewer and pour the soak over the layers. This forms the triple coconut soak.
  7. Prepare the frosting by beating the cold cream cheese and 115g butter until smooth. Gradually add powdered sugar and 2 tbsp coconut cream until stiff and fluffy.
  8. Frost the cooled cake layers and coat the exterior generously with the toasted shredded coconut.