3
Cups Cake Flour
1
tsp. Baking Powder
1
tsp. Baking Soda
1/2
tsp. Salt
1
Cup Unsalted Butter, softened
1 1/2
Cups Sugar
4
Large Eggs, separated
1
tsp. Vanilla Extract
1
tsp. Coconut Extract
1 1/4
Cups Coconut Milk
Coconut Cream Frosting
1
Cup Coconut, toasted
Coconut Cream Frosting:
3/4
Cup Butter, softened
4-5
Tbs. Coconut Milk
1
tsp. Coconut Extract
7
Cups Powdered Sugar
Preheat oven to 350 degrees. Spray the bottom of a 9 x 13 inch baking pan with nonstick cooking spray. In a medium bowl combine flour, baking powder, baking soda and salt. Sift twice and set aside. In a large bowl, beat butter and sugar at medium speed of an electric mixer until light and fluffy. Add egg yolks one at a time beating well after each addition. Add extracts, beating to combine. Gradually add flour mixture to butter mixture, alternating with coconut milk, beginning and ending with flour mixture. In a medium bowl, beat egg whites at high speed with an electric mixer just until stiff peaks form. (Do not over-beat.) Fold egg whites into cake batter. Gently spread into prepared pan. Bake until a wooden pick inserted into the center comes out clean, about 25-30 minutes. Let cool completely in pan on a wire rack. Spread coconut cream frosting on top of cooled cake; sprinkle with toasted coconut. To prepare frosting, in a large bowl beat butter, 4 Tbs. coconut milk and coconut extract at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add remaining 1 Tbs. coconut milk if needed to achieve spreading consistency.
