Instructions

Begin by preheating your oven and preparing your cake pans with non-stick spray and parchment paper.

Mix your dry ingredients, including flours, baking powder, and salt in one bowl.

Mixing the Batter:

In a separate bowl, cream together butter and sugar until light and fluffy.

Gradually add egg whites and whole eggs, mixing well between each addition.

Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients.

Baking:

Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean.

Allow the cakes to cool before removing them from the pans.

Making the Frosting:

For the frosting, beat together butter or cream cheese with powdered sugar and coconut extract until smooth.

If using whipping cream, whip it separately and then fold into the frosting mixture.

Assembly:

Once cakes are cool, assemble by spreading frosting between each layer and over the top and sides of the cake.

Optionally, press shredded coconut into the frosting on the sides of the cake.

Conclusion

Coconut Cream Cake is a delightful dessert that’s sure to impress with its moist layers and creamy, coconut-infused frosting.

It’s a versatile recipe that allows for various tweaks and personalizations to suit your taste preferences.

Additional Tips
For an extra moist cake, consider brushing each layer with coconut cream before frosting.

The cake can be made in different pan sizes, adjusting the baking time accordingly.