Step 1

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally.

Step 3

Add the vanilla bean paste, and beat in the eggs one at a time, beating well after each. Scrape the bowl down and beat until well combined.

Step 4

In a separate bowl, sift together the flour, salt, baking powder and baking soda. With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour. Mix just until combined, but a few floury streaks remain.

Step 5

Add the chocolate chips, and fold in with a spatula, scraping the sides of the bowl to mix in any remaining flour.

Step 6

Divide the batter evenly between the pans. Bake on the center oven rack for approximately 25 minutes, until a cake tester comes out clean.

Step 7

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Step 8

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and shortening for 1 minute on medium speed until smooth.

Step 9

With the mixer on low, add the powdered sugar by spoonfuls, meringue powder, vanilla and salt, mixing to combine. Whip on medium speed for 4-5 minutes, adding the milk if needed for desired consistency, scraping the bowl occasionally, until very light and fluffy.

Step 10

Stack, fill and frost the cooled cakes with the buttercream.

Step 11

Before the buttercream crusts over, decorate with chocolate chips.