Coconut Layer Cake

For the Cake:

For the Frosting:


  1. Preheat the oven to 325 degrees F. Grease bottom and sides of  two 9-inch round cake pans; dust with flour, tapping out excess.
  2.  In large measuring cup beat egg whites and whole egg with a fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed to combine, about 30 seconds. With stand mixer still running on low speed, add butter and coconut oil 1 tablespoon at a time and beat until mixture resembles coarse meal, with bits no larger than small peas, 2-2 1/2 minutes.
  4. With the stand mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream. Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds.
  5. Divide batter between prepared cake pans and level with offset spatula. Bake until golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes Rotate pans halfway through baking. Do not turn off oven.
  6. While cakes are cooling spread shredded coconut on a rimmed baking sheet; toast in oven until coconut is a mix of golden brown and white, about 15-20 minutes, stirring 2 or 3 times. Cool to room temperature.
  7. For the buttercream: in the bowl of a stand mixer, combine whites, sugar, and salt. Place the stand mixer bowl over a barley simmering pot of water making sure the bottom of the bowl does not touch the water. Whisk constantly until mixture is opaque and registers 120 degrees on an instant-read thermometer, about 2 minutes.
  8. Transfer bowl to the mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticking, about 7 minutes. Reduce speed to medium high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue beating at medium-high until well combine, about 1 minute.
  9. To assemble the cake: cut layers in half horizontally using a long serrated knife so each cake forms 2 layers. Put a dab of icing on a cardboard round cut just larger than the cake and center one cake layer on the round. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula. Repeat with remaining cake layers. Ice the sides of the cake. Sprinkle the top of the cake with coconut. Then press the coconut into the sides.

Yields: 1 cake

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