• Preheat oven to 350°F.
• Grease three 9-inch cake pan, place a parchment circle in the bottom of the pans, then grease the parchment paper.

  *The parchment will allow the cakes to come out of the pans easily.

Cake

• Add the cake flour, baking powder, baking soda, and salt to a large mixing bowl and whisk together until well blended. Set aside until needed.
• Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
• Whip the butter and sugar together on medium-high speed until smooth and creamy (about 2 minutes).

  *Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• Add the egg whites to the butter mixture and whip until well combined.
• Add the sour cream, vanilla extract, and coconut extract to the mixture and. whip until well combined. Scrape down the sides and up the bottom of the bowl as needed

  The mixture will look curdled do the different ingredients being combined with the butter.
• Set the mixer to low speed, and slowly add the dry ingredients and coconut milk to the mixture. Continue to whip the ingredients on low speed until they are well combined.
• Add the shredded coconut and mix by hand to make sure there's no butter stuck to the bottom of the bowl.

  This is a thick batter.
• Pour the batter into the prepared cake pans, evenly distributing the batter between the pans.

  *Using a scale is the easiest way to make sure the amounts are equal.
• Place the layers on the center rack of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes (in the pans) on a wire rack to cool.

  *The layers must be completely cooled before assembling and frosting.

Frosting

• Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
• Whip the butter and cream cheese together on medium speed until creamy and smooth (about 2 minutes).

  *Make sure to scrape down the sides and bottom of the bowl during the process.
• Add the confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt to the mixer while it's running on a low speed.

  *Make sure to scrape down the sides and bottom of the bowl during the process
• Increase the mixer speed to high and continue mixing for about 3 minutes.

  *f the frosting is too thin add additional confectioners sugar ¼ cup at a time, until the right consistency has been achieved. If the frosting is too thick, add coconut milk until its at the right consistency.

Assembly

• Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
• Place 1 cake layer on your cake stand or serving plate
• Cover the top of the layer with about 1 ½ cups of frosting. Use a frosting spatula to create an even layer.
• Place the second layer on top of the frosted first layer and top the second layer with about 1 ½ cups of frosting spreading the frosting evenly using a frosting spatula.
• Place the third layer on top of the frosted second layer. Spread the remaining frosting on the top and sides of the cake.
• Add coconut to the sides and top of the cake, covering all the exposed frosting with coconut.
• Refrigerate the cake for at least one hour before slicing.

  This helps the cake set up, making it easier to slice and allows the cake to hold its shape.