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Southern Coconut Cake (Recipe)
Coconut Cake
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Ingredients for Cake

• 5 large egg whites
• 1/2 cup (118 ml, 4 fl oz) whole milk
• 1 tablespoon coconut flavoring
• 3 cups (340 grams) cake flour
• 2 1/3 (470 grams) cups sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (226 grams) unsalted butter, room
  temperature
• 1 cup (237 ml, 8 fl oz) unsweetened coconut milk

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Ingredients For the Cream Cheese Buttercream
Frosting

• 8 ounces (227 grams) cream cheese, room
  temperature
• 1/2 cup (113 grams) unsalted butter, room
  temperature
• 4 cups (455 grams) powdered sugar, sifted
• 1-3 tablespoons unsweetened coconut milk or
  regular milk
• 1 teaspoon coconut flavoring
• 1 cup (85 grams) unsweetened coconut

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Ingredients For the Whipped Cream Cheese Filling

• 1 cup of the Cream Cheese Buttercream Frosting
  (above)
• 1 cup (237 ml, 8 fl oz) heavy whipping cream

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Instructions To make the cake

• Preheat oven to 350 degrees. Butter and flour
  two 8-inch (or 9-inch) cake pans and line with
  parchment paper. (See note)
• In a small bowl, whisk together the egg whites,
  whole milk and coconut flavoring.
• In the bowl of a stand mixer fitted with a
  paddle attachment, combine the flour, sugar,
  baking powder, and salt. Add the butter and
  coconut milk and combine on low speed until
  moistened. Increase speed to medium and beat
  until light and fluffy, about 2 minutes, scraping
  down the sides of the bowl as needed. Add the egg
  white mixture in 3 additions, scraping down the
  sides of the bowl and mixing just long enough to
  incorporate between additions.
• Divide the batter among the prepared pans and
  bake for 35-40 minutes or until a toothpick
  inserted into the center comes out clean. Allow
  the cakes to cool in their pans for 10 minutes,
  then turn them out onto cooling racks to cool
  completely.

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Instructions To make the buttercream

• Beat together the butter, cream cheese, and
  powdered sugar on medium high speed until light
  and creamy. Add the coconut flavoring and enough
  coconut milk (or regular milk) to reach a
  spreadable consistency. Mix until smooth.
• Spread the coconut on a sheet pan. Toast in a
  350 degree oven until golden, checking every 2
  minutes. Watch it carefully, the coconut will
  burn fast. Let it cool completely.

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Instructions To make the Whipped Cream Cheese
Filling

• With a whisk attachment, beat the heavy cream
  until it starts to thicken. Add 1 cup of the
  cream cheese buttercream a spoonful at a time
  while mixing on medium-high speed. Whip to soft
  peaks.

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Instructions To frost the cake

• If desired, slice the 2 cake layers in half to
  create 4 layers. Place one cake layer on a cake
  stand or plate. Cover with the whipped cream
  cheese filling. Repeat with the rest of the
  layers. Frost the entire cake with the remaining
  cream cheese buttercream and cover in the toasted
  coconut.
• Chill for one hour before serving. Store in the
  fridge, cake will keep for several days.

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Note
I've had some comments about the batter not
fitting in two 8-inch pans. My pans are 4 inches
deep and can accommodate a lot of batter. If you
have only 2-inch deep pans, consider using 3 pans
or 9-inch pans.
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