1-2-3-4 Coconut Cake

Instructions

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1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans.
2. 2 Beat butter and 1 cup sugar with an electric mixer in a large bowl until light and fluffy, about 2 minutes. The mixture should be noticeably lighter in color.
3. 3 In a separate bowl, beat egg yolks well, then add to the butter mixture.
4. 4 Sift together flour, baking powder, and baking soda. Add alternately with coconut milk to the butter-sugar mixture. Beat well. Add vanilla and coconut extracts and beat until combined.
5. 5 Beat egg whites until stiff but not dry, 4 to 6 minutes. Add 1 cup sugar to egg whites. Fold the egg white mixture and shredded coconut into cake batter. Divide evenly into prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 33 minutes. Cool in pans on a wire cooling rack for 30 minutes, then remove from the pans and allow to cool on the wire rack completely before frosting.
7. 7 For frosting, use an electric mixer or a stand mixer fitted with the paddle attachment to cream butter on medium speed until light and fluffy, about 2 minutes.
8. 8 Gradually add confectioners’ sugar, 1 cup at a time, mixing on low speed.
9. 9 Gradually add coconut milk, vanilla extract, and coconut extract, starting at low then increasing to medium speed until combined. Continue to beat at a medium speed until light and fluffy (about 2 minutes), scraping the bowl as needed to make sure all ingredients are incorporated.
10. 10 Using a cake leveler or large serrated knife, slice off the tops of the cakes so they are even heights with flat tops. Place 1 layer on a cake stand or serving platter. Top with about 1 cup frosting and spread to create a thick, even layer. Stack the second layer of cake upside-down on top, then spread remaining frosting on the top and sides of the cake.
11. 11 Press shredded coconut onto the frosting on the top and sides of the cake. Chill for 30 minutes before slicing.