Coconut Layer Cake

cooking.nytimes.com

KTRandall

subheading: FOR THE CAKE:

2 sticks/226 grams unsalted butter, softened, plus more for pans

2 cups/265 grams all-purpose flour, plus more for pans

½ teaspoon/3 grams fine sea salt

2 teaspoons/10 grams baking powder

¾ cup/140 grams granulated sugar

3 eggs, separated, plus 3 whites

1 ½ cups/355 milliliters sweetened cream of coconut, such as Coco Lopez

1 ¼ cups/295 milliliters unsweetened coconut milk

2 tablespoons/30 milliliters coconut or dark rum

7 tablespoons/104 milliliters freshly squeezed orange juice

3 cups/370 grams unsweetened shredded coconut

subheading: FOR THE FROSTING:

2 sticks/226 grams unsalted butter, softened

2 cups/454 grams cream cheese, at room temperature

2 teaspoons/10 milliliters vanilla extract

7 ¼ cups/2 pounds/907 grams confectioners’ sugar

2 ¾ cups/340 grams unsweetened shredded or flaked coconut, toasted

Directions at cooking.nytimes.com

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