Step 1

Preheat oven to 315 degrees. Prepare two 8 inch cake pans by spraying with cooking spray and dusting with flour. You can add a parchment round as well for easier release from the pan.

Step 2

On medium speed, beat together butter, sugar, cream of coconut, and egg yolks until fluffy.

Step 3

In another bowl, sift together flour, baking powder, baking soda, and salt.

Step 4

In a liquid measuring cup, measure out the buttermilk and add the coconut extract.

Step 5

Add the dry ingredients and the buttermilk to the butter and sugar mixture, alternating between the buttermilk and dry ingredients. Scrape down the bowl and mix again briefly.

Step 6

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into the cake batter.

Step 7

Separate the batter equally into the two pans.

Step 8

Bake for 50 minutes. Test the center for doneness. This can be done with a toothpick inserted into the center to see if it comes out clean, or you can gently press your fingertips against the center of the cake. If it is done, the top will spring back. If it needs more time, add 10 minutes and check again until done.

Step 9

Remove from oven and place on a cooling rack.

Step 10

OPTIONAL: If you would like to add extra moistness to your cake, while the cake is still hot use a pastry brush to brush the remaining cream of coconut (should be about ½ a cup) over the tops of the cake.

Step 11

Once cooled, wrap the cakes in plastic wrap and store them in the fridge overnight, or at least 4 hours.

Step 12

Beat together butter, cream cheese, and coconut extract until smooth and fluffy.

Step 13

Add half of the powdered sugar and mix at low speed for 1 minute. Add the rest of the powdered sugar and mix on low until all the sugar has been incorporated. Bring the speed up to medium and beat for 3 minutes until smooth. If the icing seems too stiff, add milk one tablespoon at a time until it has reached the desired consistency. Don’t let it get soupy! You will want the icing fairly stiff to still be able to frost the cake.

Step 14

Frost your cake, using icing between the one or two layers (depending on how many layers you make).

Step 15

Preheat oven to 350 degrees. Spread about 1-1 ½ cups of sweetened coconut flakes on a parchment-lined baking sheet.

Step 16

Bake for about 8-10 minutes, stirring every couple of minutes.

Step 17

Allow cooling. Press the toasted flakes around the entire freshly iced cake.

Step 18

Serve and enjoy!