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Ingredients
  • 2 and ½ cups (275g) sifted cake flour* ( spoon & leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and ⅔ cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • ½ cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (240ml) canned coconut milk, at room temperature*
  • 1 cup (80g) sweetened shredded coconut
  • subheading: Coconut Cream Cheese Buttercream:
  • 1 cup (230g) unsalted butter, softened to  room temperature
  • one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
  • 5 cups (600g) confectioners’ sugar
  • 2 Tablespoons (30ml) canned coconut milk
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • ⅛ teaspoon salt
  • 2 cups (160g) sweetened shredded coconut
Steps
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