Ingredients:

  • 3 cups (360 g) All-Purpose Flour, sifted
  • 1 ¾ cups (350 g) Granulated Sugar
  • 1 tablespoon (15 g) Baking Powder
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) fine sea Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened and cubed
  • 4 large Eggs, room temp, separated (4 yolks used, 4 whites reserved)
  • 1 ¼ cups (300 ml) full fat Buttermilk, room temp
  • 2 teaspoons (10 ml) Vanilla Extract
  • ½ cup (120 ml) full fat Canned Coconut Milk (for soak)
  • ½ cup (120 ml) Sweetened Condensed Milk (for soak)
  • ½ teaspoon (2.5 ml) Coconut Extract (optional, for soak)
  • 8 oz block (225 g) full fat Cream Cheese, cold
  • ½ cup (1 stick / 113 g) Unsalted Butter, softened (for frosting)
  • 4 cups (480 g) Powdered Sugar (Icing Sugar), sifted
  • ¼ cup (60 ml) Heavy Cream (Double Cream), cold
  • 1 teaspoon (5 ml) Vanilla Extract (for frosting)
  • 1 ½ cups (115 g) Shredded Sweetened Coconut (for coating and garnish)

Instructions:

  1. Preparation: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bases with parchment paper circles.
  2. Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, cream the butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (3-5 minutes).
  4. Add Eggs and Vanilla: Beat in the four egg yolks one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.
  5. Alternate Wet/Dry: Reduce speed to low. Alternately add the dry ingredients and the buttermilk in three stages, beginning and ending with the dry ingredients. Mix only until just combined; avoid overmixing.
  6. Whip and Fold Meringue: In a clean, separate bowl, whip the reserved 4 egg whites until stiff peaks form. Gently fold the meringue into the cake batter using a rubber spatula until no streaks remain. Divide batter evenly between the two prepared pans.
  7. Bake and Cool: Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack.
  8. Make the Soak: While the cakes are still warm, combine the canned coconut milk, condensed milk, and optional coconut extract in a small saucepan. Heat gently until just steaming, whisking until smooth.
  9. Soak the Layers: Using a skewer or fork, poke holes evenly across the surface of the warm cake layers. Spoon half of the warm soak mixture over each layer, ensuring the liquid is absorbed. Let cool completely (about 45–60 minutes).
  10. Toast Coconut: Spread the 1 ½ cups of shredded coconut on a baking sheet. Toast until golden brown and fragrant, then let cool completely.
  11. Prepare Frosting: Beat the cold cream cheese and room-temperature butter together until very smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream and vanilla, until the frosting is thick and spreadable.
  12. Assemble and Crumb Coat: Place the first soaked cake layer on your serving plate. Spread a thick layer of frosting over the top. Stack the second layer and apply a thin 'crumb coat' of frosting over the entire cake (top and sides) to trap loose crumbs. Chill for 30 minutes to set the crumb coat firmly.
  13. Final Frosting and Coating: Apply the remaining frosting smoothly to the entire cake. Press the cooled toasted coconut flakes gently onto the sides and top of the cake until fully coated. Refrigerate for at least 1 hour before slicing and serving.