Tool

• Three 9‑inch cake pans

• Electric or stand mixer

• Mixing bowls

Ingredients

For the cake

• 3¼ cups cake flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 2 cups granulated sugar

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 4 large egg whites, lightly beaten

• 2 teaspoons vanilla extract

• ½ teaspoon coconut extract

• 1 cup coconut milk

• 1 cup sweetened shredded coconut

For the coconut cream cheese frosting

• 1 cup unsalted butter, softened

• 8 oz cream cheese, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract

• ¼ teaspoon salt

• 6 cups confectioners’ sugar

• 2½ cups sweetened shredded coconut

Direction

For the cake

• Preheat oven to 350°F. Grease and flour three 9‑inch pans; line bottoms with parchment.

• Whisk flour, baking powder, baking soda, and salt; set aside.

• Beat sugar, butter, and oil on medium for 3 minutes until light and creamy.

• Add egg whites, vanilla, and coconut extract; mix 1 minute.

• On low speed, add ⅓ of flour mixture, then ½ coconut milk.

• Repeat with another ⅓ flour, remaining coconut milk, then final flour.

• Scrape bowl once during mixing; mix until fully combined.

• Fold in shredded coconut.

• Divide batter evenly among pans; smooth tops.

• Bake 30–32 minutes, rotating pans after 20 minutes, until centers spring back.

• Cool in pans 20 minutes; invert, remove parchment, and cool completely.

For the coconut cream cheese frosting

• Beat butter and cream cheese on medium until creamy and fluffy, about 3 minutes.

• Add vanilla, coconut extract, and salt; mix to combine.

• Add confectioners’ sugar 1 cup at a time on low speed.

• Scrape bowl, then beat on medium until fluffy, about 1 minute.

For the assembly

• Place first cake layer on stand; spread about 1 cup frosting.

• Add second layer; repeat frosting.

• Add final layer; frost entire cake.

• Press shredded coconut onto top and sides to fully coat.

• Chill 30 minutes for clean slicing; refrigerate up to 3 days.

Notes

• Cake strips help create flat layers; without them, bake 23–25 minutes and rotate at 15 minutes.

• Don’t overmix — overdeveloped gluten leads to tough layers.

Nutrition

Calories: 1003kcal Carbohydrates: 130g Protein: 7g Fat: 53g Saturated Fat: 32g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 80mg Sodium: 513mg Potassium: 215mg Fiber: 2g Sugar: 104g Vitamin A: 964IU Vitamin C: 0.4mg Calcium: 78mg Iron: 2mg