Coconut Layer Cake

1. Prepare the Cake Pans

Preheat your oven to 350 degrees Fahrenheit. Generously grease three 8-inch cake pans with unsalted butter and dust them with all-purpose flour to prevent sticking.

2. Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, a pinch of fine sea salt, and 2 teaspoons of baking powder until well combined.

3. Cream Butter and Sugar

In a standing mixer, cream 2 sticks of unsalted butter with 3/4 cup of granulated sugar until the mixture is pale and fluffy, about 2 to 3 minutes.

4. Add Egg Yolks

Add the egg yolks to the butter and sugar mixture, one at a time, beating well after each addition.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the buttery mixture, alternating with the liquid mixture of sweetened cream of coconut, unsweetened coconut milk, coconut or dark rum, and freshly squeezed orange juice, starting and ending with the flour. Also add 3 cups of unsweetened shredded coconut to the batter during this process.

6. Whip and Fold Egg Whites

Whip 6 egg whites to soft peaks in a clean mixing bowl. Gently fold these into the batter to add air and lightness.

7. Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool on a wire rack.

8. Make the Frosting

Beat together 2 sticks of unsalted butter with 2 cups of room-temperature cream cheese. Add 2 teaspoons of vanilla extract, followed by 7 1/4 cups of confectioners’ sugar, gradually, to make a smooth frosting.

9. Assemble the Cake

Spread a generous amount of frosting on top of one cake layer, sprinkle with toasted coconut, then stack the next layer and repeat. After adding the final layer, frost the top and sides, and press the remaining toasted coconut into the sides and on top.