Things You'll Need:
- All-purpose flour
- Baking soda
- Baking powder
- Sugar
- Salt
- Canned cream of coconut, sweetened
- Unsalted butter
- Eggs, separated
- Buttermilk
- Pure vanilla extract
- Shredded coconut
- Cream cheese frosting
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Step 1
Preheat the oven to 350 degrees and lightly butter and flour two round cake pans.
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Step 2
Whisk the baking soda, baking powder, flour and salt in a medium mixing bowl.
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Step 3
Use an electric mixer to beat the sugar, cream of coconut and butter in a large mixing bowl. Continue to mix until it’s fluffy. Add the pure vanilla extract and the egg yolks. Turn the mixer to low and add the buttermilk and the dry ingredients, mixing just until blended.
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Step 4
Make sure the beaters are clean and dry, and in a separate bowl, beat the egg whites until they’re stiff. Fold the egg whites into the cake batter.
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Step 5
Divide the batter equally between the two pans and bake the coconut cakes until a toothpick comes out clean, approximately 45 minutes.
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Step 6
Cool the coconut cakes on racks for 10 minutes, and then run a table knife around the sides of the pan to loosen them. Invert the pans onto wire racks and allow the layers to cool.
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Step 7
Put one layer on a plate and spread cream cheese frosting and a sprinkle of shredded coconut over the top. Put the second layer on top of the first, and frost the entire cake with cream cheese frosting. Sprinkle coconut over the frosting, pressing lightly so it will adhere to the frosting.
