Step 1

Preheat oven to 350°F.

Step 2

Grease three 9-inch cake pan, place a parchment circle in the bottom of the pans, then grease the parchment paper. *The parchment will allow the cakes to come out of the pans easily.

Step 3

Add the cake flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together until well blended. Set aside until needed.

Step 4

Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.

Step 5

Whip the butter and sugar together on medium-high speed until smooth and creamy (about 2 minutes). *Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Step 6

Add the egg whites to the butter mixture and whip until well combined.

Step 7

Add the sour cream, vanilla extract, and coconut extract to the mixture and. whip until well combined. Scrape down the sides and up the bottom of the bowl as neededThe mixture will look curdled do the different ingredients being combined with the butter.

Step 8

Set the mixer to low speed, and slowly add the dry ingredients and coconut milk to the mixture. Continue to whip the ingredients on low speed until they are well combined.

Step 9

Add the shredded coconut and mix by hand to make sure there's no butter stuck to the bottom of the bowl.This is a thick batter.

Step 10

Pour the batter into the prepared cake pans, evenly distributing the batter between the pans.*Using a scale is the easiest way to make sure the amounts are equal.

Step 11

Place the layers on the center rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 12

Place the cakes (in the pans) on a wire rack to cool.*The layers must be completely cooled before assembling and frosting.

Step 13

Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Step 14

Whip the butter and cream cheese together on medium speed until creamy and smooth (about 2 minutes).*Make sure to scrape down the sides and bottom of the bowl during the process.

Step 15

Add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt to the mixer while it's running on a low speed.*Make sure to scrape down the sides and bottom of the bowl during the process

Step 16

Increase the mixer speed to high and continue mixing for about 3 minutes. *f the frosting is too thin add additional confectioners sugar ¼ cup at a time, until the right consistency has been achieved. If the frosting is too thick, add coconut milk until its at the right consistency.

Step 17

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

Step 18

Place 1 cake layer on your cake stand or serving plate

Step 19

Cover the top of the layer with about 1 ½ cups of frosting. Use a frosting spatula to create an even layer.

Step 20

Place the second layer on top of the frosted first layer and top the second layer with about 1 ½ cups of frosting spreading the frosting evenly using a frosting spatula.

Step 21

Place the third layer on top of the frosted second layer. Spread the remaining frosting on the top and sides of the cake.

Step 22

Add coconut to the sides and top of the cake, covering all the exposed frosting with coconut.

Step 23

Refrigerate the cake for at least one hour before slicing.This helps the cake set up, making it easier to slice and allows the cake to hold its shape.