Ingredients
- Cake:
- 3 cups flour
- 2/3 cup coconut milk powder
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons unsalted butter
- 1 1/2 cups sugar
- 6 large egg whites
- 1 1/2 cups buttermilk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 4 drops coconut flavoring
- Frosting:
- 3/4 cup creme of coconut (not coconut milk)
- 1/2 cup unsalted butter
- 5 1/2 cups confectioners’ sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 tsp almond extract (optional)
- 3 to 4 drops strong coconut flavoring
Preparation
Step 1
Cake:
Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside. In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy. Add 1/4 of the dry ingredients, mix until combined.
Combine the egg whites, buttermilk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Alternate adding dry and wet ingredients.
Divide the batter between the two prepared cake pans. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. Cool for 20 minutes, remove from pan and cool completely.
Spread shredded coconut on baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
For the frosting:
Cream the butter with 2 cups confectioners’ sugar in a large mixing bowl. Beat in the salt, vanilla, coconut extrat and almond (if using) until the mixture is smooth. Add the cream of coconut. Add the remaining confectioners’ sugar until smooth.