Ingredients
3cupscake flour
1tbspbaking powder
½tspsalt
2cupsgranulated sugar
¾cupunsalted butter,at room temperature
¼cupvegetable oil or canola oil
1⅓cupsunsweetened canned coconut milk,well shaken, at room temperature
2large eggs,at room temperature, yolks and whites separated
1tspcoconut extract
½tspvanilla extract
4large egg whites,at room temperature
⅛tspcream of tartar
12ozcream cheese,nearly at room temperature
¾cupunsalted butter,at room temperature
1tspcoconut extract
5cupspowdered sugar
1½cupscoconut,shredded
Preparation
Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture.
In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter, and canola oil on medium speed until well combined. Scrape down the bowl.
Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Scrape down the bowl.
Add 1/3 of the flour mixture, then blend just until combined. Add half of the coconut milk and mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining coconut milk. Finish by mixing in the last 1/3 of the flour mixture.
In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition. Do not overmix.
Divide batter among prepared cake pans. Spread batter into an even layer and bake in the preheated oven for about 19 to 22 minutes until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in cake pan for 5 to 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
Stack the cakes, frosting in between each layer. Frost top and sides. Place cake on the stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut, pressing gently on sides to adhere.
Store in an airtight container in the refrigerator. Let rest at room temp until no longer cold before serving.
Coconut Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny.
