Coconut Cake

Ingredients

• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup vegetable oil or canola oil
• 1 1/3 cups well shaken canned coconut milk, at room temperature
• 2 large eggs, at room temperature, yolks and whites separated
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 4 large egg whites, at room temperature
• 1/8 tsp cream of tartar
• 12 oz cream cheese, nearly at room temperature
• 5 cups powdered sugar
• 1 1/2 cups shredded coconut

Directions

1. For the cake, heat the oven to 350 degrees. Butter 3 9-inch round cake pans, fit parchment rounds into the bottoms, butter the parchment, and put the pans aside. Sift the cake flour into a roomy mixing bowl, add the baking powder and salt, and whisk them together. In an electric stand mixer with the paddle attached, beat the granulated sugar, butter, and canola oil on medium speed until the mixture is thoroughly blended, then scrape the bowl.
2. Beat in the egg yolks one at a time, mixing after each goes in, and set aside 2 egg whites for later. Add the coconut extract and vanilla extract, then scrape the bowl again. Mix in 1/3 of the flour mixture only until it disappears. Add half of the coconut milk and mix just to incorporate. Repeat with another 1/3 of the flour mixture, then the remaining coconut milk, and finish with the final 1/3 of the flour mixture.
3. In another mixing bowl, beat 6 egg whites and the cream of tartar with an electric hand mixer on medium-high speed until the whites hold stiff peaks but still look moist. With a rubber spatula, fold the whites into the batter in 1/3 portions, working gently and stopping after each addition is just incorporated so you do not knock out all that lovely air.
4. Portion the batter into the prepared pans. Smooth it out evenly, then bake at 350 degrees until a toothpick poked into the middle comes out clean, about 19 – 22 minutes. Let the cakes sit in their pans for 5 – 10 minutes, then loosen the edges with a knife and turn each layer out onto a wire rack. Once the layers are fully cool, trim the tops level if they need it.
5. To assemble, spread frosting over the top of one layer, place another layer on top and frost it, then add the final layer and cover the top and sides with frosting. Set the cake stand on a rimmed baking sheet, then scatter the shredded coconut evenly over the cake, pressing it lightly onto the sides so it sticks. Transfer the cake to an airtight container and refrigerate it; before serving, leave it at room temperature until the chill has softened.
6. For the Coconut Cream Cheese Frosting, beat the butter and cream cheese in an electric stand mixer with the paddle attached until the mixture is smooth and airy. Blend in the coconut extract. Add the powdered sugar and beat on medium speed until the frosting is smooth and fluffy. If it seems too loose, chill it as needed; a little softness is fine, because the coconut coating helps hold everything in place.