Coconut Cake

INGREDIENTS

and 1/2 cups (275g) sifted cake flour* (spoon & leveled)

2 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

3/4 cup

(1.5 sticks; 170g) unsalted butter, softened to room temperature

and 2/3 cups (330g) granulated sugar

large egg whites, at room temperature

1/2 cup

sour cream, at room temperature

2 tsp

pure vanilla extract

1 tsp

coconut extract

1 cup

canned coconut milk, at room temperature*

1 cup

sweetened shredded coconut

1 cup

unsalted butter, softened to room temperature

block (224g) full-fat cream cheese, softened to room temperature*

5 cups

confectioners' sugar

2 tbsp

canned coconut milk

1/2 tsp

pure vanilla extract

1/2 tsp

coconut extract

1/8 tsp

salt

2 cups

sweetened shredded coconut