Mamma’s Coconut Cake

Ingredients for Cake Layers:

• 2 ¾ c. cake flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 c. unsalted butter, room temperature
• 1 ¾ c. sugar
• 5 large eggs, separated
• 1 c. full-fat coconut milk
• ½ c. buttermilk
• 1 tbsp. vanilla extract
• 1 tsp. coconut extract

Ingredients for Coconut Soak:

• ½ c. coconut milk
• 2 tbsp. sugar
• Pinch of salt

Ingredients for Stabilized Whipped Cream Frosting:

• 2 ½ c. heavy whipping cream
• ¾ c. powdered sugar
• 4 oz. cream cheese, softened
• 1 tsp. vanilla
• ½ tsp. coconut extract

Ingredients for Coconut Finish:

• 2 to 3 c. sweetened shredded coconut or freshly grated coconut

Directions:

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Add egg yolks one at a time, then mix in vanilla and coconut extract.
5. Alternate adding dry ingredients with coconut milk and buttermilk, mixing just until combined.
6. Beat egg whites to soft peaks and gently fold into the batter.
7. Divide batter evenly into pans and bake 20–25 minutes. Cool completely.
8. Warm coconut milk, sugar, and salt until dissolved. Brush over cooled layers.
9. Beat cream cheese until smooth. Add powdered sugar, then cream, and whip until fluffy.
10. Assemble cake, frosting between layers and over top and sides.
11. Press coconut onto cake. Optionally toast some coconut for garnish.

Enjoy!