Coconut Cake

Ingredients

• 300 grams (1 1/2 cups) sugar

• 1 stick of unsalted butter, room temperature

• 1 cup of buttermilk

• 250 grams (2 cups) cake flour

• 1 teaspoon baking soda

• 1 teaspoon vanilla

• 5 eggs separated

• 1/2 cup vegetable oil

• 1 1/2 cups shredded unsweetened coconut

• 2x recipe of cream cheese frosting (link here)

• 1 1/2 cups flaked coconut

Preparation

1. Preheat the oven to 350 ºF (180 ºC). Cut circles out of parchment paper for the bottoms of three 8 inch round cake pans. Insert the circles, butter and flour the pans, and then set aside. Make sure to tap out any excess flour.

2. In the bowl of a stand mixer, use the whisk attachment to cream 1 1/2 cups sugar and 1 stick of butter. Cream until light and fluffy (about 5 minutes). Sift 2 cups of cake flour and 1 teaspoon baking soda into the mixture and mix to combine. Add the teaspoon of vanilla, cup of buttermilk, 5 egg yolks, and 1/2 cup of vegetable oil. Mix to combine.

3. In a new bowl of a stand mixer, use the whisk attachment to whisk together the 5 egg whites into stiff peaks. Use a rubber spatula to gently fold the egg whites into the batter until fully incorporated. Finally, fold in 1 1/2 cups shredded coconut and scrape down the bowl to ensure everything is combined.

4. Divide the batter evenly amongst the three pans. Tap the pans to make sure they are level. Bake for 25 to 30 minutes. You will know they are done when a toothpick inserted in the center comes out dry. Remove the pans from the oven and let the cakes cool completely in their pans. Use a butter knife or offset spatula to loosen the sides. Then invert and let rest on wire racks to ensure they are completely cool.

5. Once completely cool, level the cakes by cutting any domes off the top. Place one layer on your desired serving tray, then a layer of frosting, then the next layer of cake, then another layer of frosting, and finally one more layer of cake. Coat the entire outside of the cake in the remainder of the frosting. Let your cake chill in the fridge for 30 minutes. Finally, toast your coconut flakes on a skillet over medium heat until lightly browned. Once they are cool add them to the outside of your cake. Cover the entire cake in the flakes. Refrigerate your cake and then let come to room temperature 30 minutes before serving.

Notes

• Yield: an 8 inch cake