Fluffy Triple Layer Coconut Cake (Printable Version)

A supremely moist, fluffy cake with intense coconut flavor, made with cake flour, egg whites, sour cream, and coconut milk.

# Ingredients:

→ Cake

01 - 285g cake flour (spooned & leveled)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 170g unsalted butter, softened to room temperature
06 - 330g granulated sugar
07 - 5 large egg whites, at room temperature
08 - 120g sour cream, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - 1 teaspoon coconut extract
11 - 240ml unsweetened canned coconut milk, at room temperature
12 - 80g sweetened shredded coconut

→ Coconut Cream Cheese Buttercream

13 - 226g unsalted butter, softened to room temperature
14 - 226g full-fat brick cream cheese, softened to room temperature
15 - 600g confectioners' sugar
16 - 30ml canned coconut milk
17 - 1/2 teaspoon pure vanilla extract
18 - 1/2 teaspoon coconut extract
19 - 1/8 teaspoon salt
20 - 160g sweetened shredded coconut

# Steps:

01 - Preheat oven to 177°C. Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
02 - Whisk together the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 - Using a mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
04 - Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. The mixture will look curdled due to the varying textures.
05 - With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat until just combined, then fold in the shredded coconut. Whisk by hand to ensure there are no butter lumps at the bottom of the bowl.
06 - Pour batter evenly into prepared cake pans. Bake for 21-24 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans set on a cooling rack for 1 hour, then remove from the pans and place directly on the rack to cool completely before frosting.
08 - Beat the butter and cream cheese together until creamy and smooth, about 2 minutes. Add confectioners' sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer on low. Increase to high speed and beat for 3 minutes until fluffy.
09 - Using a large serrated knife, slice a thin layer off the tops of the cakes to create flat surfaces.
10 - Place 1 cake layer on your cake stand or serving plate. Evenly cover with about 250-300g of frosting. Top with second cake layer and another layer of frosting. Add the third cake layer on top.
11 - Spread the remaining frosting over the top and sides of the cake, smoothing with an icing spatula and bench scraper if available.
12 - Press shredded coconut onto the sides and sprinkle on top of the cake for decoration.
13 - Refrigerate cake for at least 20 minutes before slicing to help it hold its shape when cutting.

# Notes:

01 - For best results, use cake flour rather than all-purpose flour for a lighter texture.
02 - Fresh egg whites work better than carton egg whites for this recipe.
03 - All refrigerated ingredients should be at room temperature for proper mixing.
04 - Use canned coconut milk, not coconut milk beverage from the refrigerated section.
05 - Leftover cake can be stored covered in the refrigerator for up to 5 days.
06 - Cake layers can be frozen for up to 3 months. Thaw overnight in the refrigerator.

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