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Ingredients
  • subheading: For the cake:
  • 1 cup unsalted butter, softened to the touch
  • ½ cup coconut oil
  • 2 ¼ cups granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ tablespoons Kosher salt
  • 1 ¼ cups egg white
  • 2 tablespoons coconut extract
  • 1 ¼ tablespoons vanilla paste or extract
  • 3 ¾ cups White Lily all-purpose flour
  • 1 ¾ cups coconut milk
  • ⅓ cup heavy cream
  • subheading: For the buttercream:
  • 2 cups unsalted butter, softened to the touch
  • 2 ¼ cups confectioners’ sugar
  • ½ teaspoon Kosher salt
  • 1 tablespoon vanilla paste or extract
  • ¼ cup buttermilk
  • 1 12-ounce bag of shredded, unsweetened coconut
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