Fluffy & Moist Coconut Cake

Ingredients

• 2 and 1/2 cups (275g) sifted cake flour* (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) canned coconut milk, at room temperature*
• 1 cup (80g) sweetened shredded coconut
• Coconut Cream Cheese Buttercream
• 1 cup (230g) unsalted butter, softened to room temperature
• one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) sweetened shredded coconut

Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. 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.
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