Coconut Layer Cake with Chocolate Glaze

Ingredients

• 2 3/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 can cream of coconut
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 1/4 cups packed sweetened flaked coconut
• 4 ounces cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1/2 cup dry-roasted macadamia nuts, chopped
• 1/2 cup heavy cream
• 1/2 cup dark corn syrup
• 9 ounces bittersweet chocolate, finely chopped

Directions

1. Move the oven racks so they sit in the upper middle and lower middle of the oven, then heat the oven to 350 degrees F. Prepare three 9-inch round cake pans with butter and flour, or coat them with baking spray. In a medium bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon salt, then put that bowl aside. Using a mixer with the paddle attachment, beat the sugar with 1 cup butter at medium-high speed until the mixture looks pale and airy, about 2 minutes. Beat in 1 cup cream of coconut until the mixture is fluffy, about 1 minute. Add the egg yolks and vanilla extract and mix them in.
2. Turn the mixer down to low. Add the flour mixture in 3 additions, alternating with the buttermilk, and mix only until the batter comes together; stop to scrape the sides and bottom of the bowl with a rubber spatula when needed. Add 2 cups coconut and mix just long enough to distribute it.
3. Switch the mixer to the whisk attachment, and put the egg whites in a clean, dry mixing bowl. Beat on medium-low speed until the whites start to foam, about 1 minute. Raise the speed to medium-high and continue until the whites hold stiff peaks, 2 to 3 minutes. Use a rubber spatula to fold the whipped whites into the batter.
4. Portion the batter evenly among the prepared pans, then smooth the surfaces with a rubber spatula. Set two pans next to each other on the upper rack and place the third pan on the lower rack. Bake until a cake tester poked into the centers comes out clean, about 15 to 20 minutes, switching the pan positions midway through. Set the pans on cooling racks for 10 minutes. Turn the cake layers out onto the racks and let them cool fully, about 1 hour.
5. While the cakes cool, use the mixer with the whisk attachment to whip the cream cheese with the remaining cream of coconut, about ¼ cup, and the remaining 2 tablespoons butter. Beat on medium-high speed until the mixture is light, 1 to 2 minutes. Lower the speed, add the confectioners' sugar, and mix until it disappears into the frosting. Increase the speed to medium-high and whip until fluffy, 2 to 3 minutes. Fold the macadamia nuts into the frosting with a rubber spatula.
6. Place one cake layer on a cake plate or parchment paper, top-side down. Use an offset spatula to cover it with half of the cream cheese frosting. Add the second layer, again top-side down, and spread on the remaining cream cheese frosting. Set the third layer on top, top-side down, then press gently with your hand to settle the cake.
7. In a medium saucepan, bring the cream and corn syrup to a simmer. Take the pan off the heat. Add the chocolate and whisk until the glaze is smooth and fully melted.
8. Use an offset spatula to coat the top and sides of the cake with 1 cup glaze. Freeze until the glaze is nearly set, about 5 minutes. Pour the remaining glaze over the cake, moving quickly to smooth the top and sides. Scatter the remaining 1/4 cup coconut over the cake. Refrigerate until the glaze is firm, 30 minutes to 1 hour. Serve.