Summary

Instructions

1. 1

   Whisk the dry ingredients together in one bowl (see full ingredient list on the original page).

2. 2

   In a separate bowl or mixer, cream the butter and sugar together until light and fluffy.

3. 3

   Add the egg whites, sour cream, and coconut extract to the creamed mixture; mix until combined (all at room temperature for best emulsification).

4. 4

   Add the dry ingredients to the wet mixture, along with canned coconut milk, and mix until just combined.

5. 5

   Fold in sweetened shredded/flaked coconut (pulse in a food processor first for smaller pieces, if desired).

6. 6

   Divide the batter into prepared cake pans (or use as a Bundt cake, cupcakes, or sheet cake) and bake until a toothpick inserted in the center comes out clean. Cool cakes completely.

7. 7

   Make the coconut cream cheese buttercream: Beat butter and cream cheese until smooth, gradually add confectioners’ sugar, then blend in canned coconut milk and coconut extract until creamy and spreadable.

8. 8

   Level cooled cake layers if needed. Add about 1 1/2 cups frosting between each layer, then apply a thin crumb coat around the sides and chill briefly.

9. 9

   Apply the remaining frosting to the top and sides and smooth with a bench scraper or offset spatula.

10. 10

    Optionally decorate with additional shredded coconut or piped buttercream roses. Keep cake chilled if transporting or in warm conditions.