- Preheat oven to 350°F.
- Grease 2 9" cake pans, line bottoms with parchment paper, grease paper and flour pans.
- Measure out flour, baking powder and salt into a bowl and whisk to combine.
- Combine the coconut milk, coconut cream and coconut extract in another bowl.
- Beat butter in mixer on medium speed until fluffy, about one minute.
- Add sugar slowly over about 1 or 2 minutes while mixer is on low.
- Scrape down sides of bowl and beat on medium speed for another 2 or 3 minutes or until mixture is lighter in color and increases slightly in volume.
- Add flour and milk mixtures alternatingly in 3 batches beginning with flour and ending with milk while mixing on low speed. Do not overmix.
- In separate bowl beat the egg whites until they form stiff peaks.
- Fold egg whites into the cake batter until just combined.
- Divide batter into prepared pans and bake for about 40 minutes or until cakes test done.
- Cool cakes for about 10 minutes in pans and turn out on racks to cool.
- When cakes are completely cool split cakes horizontally in two layers and use a pastry brush to brush the coconut water on the cut sides of the cake layers.
- Let coconut water soak in while preparing frosting.
- Spread about 3/4 C of frosting and sprinkle with about 1/2 C coconut between each layer.
- Frost the top and sides of the cake and cover with the remaining coconut.
- Refrigerate cake for at least 30 minutes before serving.
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