Southern Coconut Cake with Coconut Milk for 12 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper for a clean release.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the cake flour, granulated sugar, baking powder, and salt.
3. Add 1 cup of softened butter to the dry ingredients. Beat on low speed until the mixture resembles coarse crumbs and no large lumps of butter remain.
4. In a separate medium bowl, whisk together the room-temperature egg whites, full-fat coconut milk, sour cream, coconut extract, and vanilla extract until well combined.
5. Gradually pour the wet ingredients into the flour-butter mixture while mixing on medium speed. Beat for about 1-2 minutes until the batter is smooth and aerated.
6. Divide the batter evenly between the two prepared 9-inch pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
8. Prepare the frosting: Beat the cream cheese and remaining 0.5 cup butter until smooth. Gradually add powdered sugar, coconut cream, and 1 teaspoon coconut extract. Whip until light and fluffy.
9. Place one cake layer on a stand. Spread a thick layer of frosting over the top. Top with the second cake layer. Frost the top and sides of the entire cake.
10. Press the sweetened shredded coconut into the sides and over the top of the frosted cake. Serve at room temperature.