Step 1

At least 1 ½ hours before making, take the butter and cream cheese out of the refrigerator to come to room temperature. I find cream cheese takes a very long time to come to room temperature.

Step 2

Separate the eggs. Measure out the rest of the ingredients.

Step 3

Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Prepare 2 9-inch (23 cm) or 3 8-inch (20 cm) round cake pans with non-stick spray and parchment paper.

Step 4

Sift together the cake flour (345 grams/ 3 cups), baking powder (2 teaspoons), and baking soda (½ teaspoon). Add the salt (½ teaspoon), whisk together, and set aside.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter (226 grams/ 2 sticks) and granulated sugar (400 grams/ 2 cups). Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl halfway through mixing. The mixture should be very pale yellow after mixing.

Step 6

With the mixer running on medium/low speed add the vanilla extract (2 teaspoons) and coconut extract (1 teaspoon). Next, slowly add in the egg whites (160 grams) while the mixer continues running. Scrape down the sides of the bowl periodically as you slowly incorporate the egg whites.

Step 7

Mix the sour cream (180 grams/ ¾ cup) and canned coconut milk (170 grams/ ¾ cup). Alternate adding the dry ingredients into the bowl in three additions with the coconut milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.

Step 8

Gently fold in the shredded sweetened coconut (80 grams/ 1 cup).

Step 9

Transfer the batter into the prepared pans and bake for 22-26 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in on the center, or when a cake tester comes out clean.

Step 10

Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting. While the cakes are cooling, make the frosting.

Step 11

Place the room temperature cream cheese (452 grams/ 16 ounces) and butter (113 grams/ 1 stick) in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.

Step 12

Add the powdered sugar (840 grams/ 7 cups), vanilla extract (2 teaspoons), coconut extract (1 ½ teaspoons), and salt (½ teaspoon) to the mixing bowl and start mixing on low until the sugar starts to combine with the cream cheese mixture. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy.

Step 13

If needed, trim the tops off the cooled cake layers using a serrated knife to level them.

Step 14

Stack and fill the cake layers with frosting in between.

Step 15

Cover the outside of the cake on all sides and top with frosting. Use an offset spatula to smooth the frosting or use the back of a spoon to create a swirled pattern.

Step 16

Optional: Sprinkle additional shredded sweetened coconut over the frosting.