This exquisite coconut cake sets the standard for handcrafted desserts. It's quite moist with a fluffy crumb and strong coconut flavour. Stick to this recipe, using cake flour, egg whites, sour cream, and canned coconut milk.
– 2 and 1/2 cups (285g) cake flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 teaspoon salt – 3/4 cup (12 Tbsp; 170g) unsalted butter – 1 and 2/3 cups (330g) granulated sugar – 5 large egg white – 1/2 cup (120g) sour cream – 2 teaspoons pure vanilla extract – 1 teaspoon coconut extract – 1 cup (240ml) unsweetened canned coconut milk – 1 cup (80g) sweetened shredded coconut – Coconut Cream Cheese Buttercream – 1 cup (16 Tbsp; 226g) unsalted butter – 8 ounces (226g) full-fat brick cream cheese – 5 cups (600g) confectioners’ sugar – 2 Tablespoons (30ml) canned coconut milk – 1/2 teaspoon pure vanilla extract – 1/2 teaspoon coconut extract – 1/8 teaspoon salt – 2 cups (160g) sweetened shredded coconut