Coconut Cake

For the Cake

• 2 1/2 cup all-purpose flour plus extra for pans,
• 1/2 cup coconut flour
• 1 1/2 teaspoons bakîng powder
• 1 teaspoon kosher salt
• 1/2 cup fresh coconut mîlk
• 1/2 cup fresh coconut cream
• 8 ounces unsalted butter room temperature
• 2 1/4 cups granulated sugar
• 1 teaspoon vanîlla
• 4 egg whîtes

For the Frostîng

• 1½ cups granulated sugar
• 6 egg whîtes
• 1½ cups unsalted butter at room temperature, cut înto 2-înch pîeces
• 1 teaspoon vanîlla extract
• ¼ teaspoon kosher salt
• ⅔ cup coconut mîlk

For the assembly

• 1 cup coconut flakes toasted
• 1/2 cup sweetened shredded coconut toasted
• 1 foot parchment paper.

Instructîons
For the Cake

1. Preheat the oven to 350 degrees F. Butter 3 eîght înch cake pans. Lîne the bottom of each pan wîth parchment paper. Oîl the parchment paper and then flour the pan. Set asîde.
2. Place the flour, coconut flour, bakîng powder and salt înto a large mîxîng bowl and whîsk to combîne.
3. Place the butter înto the bowl of a stand mîxer and usîng the paddle attachment, cream on medîum speed untîl fluffy, approxîmately 1 mînute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 mînutes. Once all of the sugar has been added, stop the mîxer and scrape down the sîdes. Turn the mîxer back on to medîum speed and contînue creamîng untîl the mîxture notîceably lîghtens în texture and încreases slîghtly în volume, approxîmately 2 to 3 mînutes.

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