Coconut Cake with Whipped Coconut Filling and Cream Cheese Frosting

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subheading: FOR THE COCONUT CAKE:

5 large egg whites

1 ½ cup ( 375 ml) unsweetened full fat coconut milk , divided

1 tablespoon coconut flavoring

3 cups ( 340 grams) cake flour

2 ⅓ cups ( 470 grams) granulated sugar

4 ½ teaspoons baking powder

½ teaspoon salt

1 cup ( 226 grams) unsalted butter , softened to room temperature

subheading: FOR THE CREAM CHEESE BUTTERCREAM FROSTING:

8 ounces ( 227 grams) cream cheese , softened to room temperature

½ cup ( 113 grams) unsalted butter , softened to room temperature

4 cups ( 455 grams) powdered sugar , sifted

1 to 3 tablespoons unsweetened coconut milk or whole milk

1 teaspoon coconut flavoring

1 cup ( 85 grams) flaked or shredded coconut , toasted

subheading: FOR THE WHIPPED COCONUT FILLING:

1 cup of the Cream Cheese Buttercream Frosting , above

1 cup ( 250 ml) heavy whipping cream

Directions at completelydelicious.com

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