Ultimate Coconut Cake

myrecipes.com

Mary Holland

subheading: LAYERS:

Shortening, for pans

All-purpose flour, for pans

½ cup (4 oz.) unsalted butter, softened

¼ cup coconut oil (not melted)

¾ cup granulated sugar

¾ cup coconut sugar

6 large eggs, separated

2 teaspoons vanilla extract

¼ teaspoon coconut extract

1 ½ cups (about 6 ¾ oz.) coconut flour

4 teaspoons baking powder

½ teaspoon table salt

1 ½ cups well-shaken and stirred coconut milk (from 1 [13.66-oz.] can)

subheading: FILLING:

½ cup heavy cream

½ cup cup cold coconut cream (from the top of 1 [13.66-oz.] can, chilled, undisturbed, 24 hours)

½ teaspoon vanilla extract

3 tablespoons powdered sugar

½ cup sweetened flaked coconut

subheading: FROSTING:

¾ cup (6 oz.) unsalted butter, softened

⅛ teaspoon table salt

4 cups (about 16 oz.) powdered sugar

4 to 6 tablespoons well-shaken and stirred coconut milk (from 1 [13.66-oz.] can)

1 teaspoon vanilla extract

subheading: ADDITIONAL INGREDIENT:

Toasted coconut flakes

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