Ingredients:

  • 375g cake flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 227g unsalted butter, softened
  • 400g granulated sugar
  • 5 large egg whites
  • 240ml full-fat canned coconut milk
  • 1.5 tsp coconut extract
  • 1 tsp pure vanilla extract
  • 60g sour cream
  • 480ml heavy whipping cream, chilled
  • 225g mascarpone cheese, chilled
  • 120g powdered sugar
  • 1 tsp coconut extract (frosting)
  • 150g shredded sweetened coconut

Instructions:

  1. Heat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. In a stand mixer, cream the softened butter and granulated sugar on medium-high for 5 minutes until pale and fluffy.
  4. Add egg whites one at a time, beating well after each addition. Mix in the sour cream, coconut extract, and vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes until a toothpick comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare frosting by whipping heavy cream, mascarpone, powdered sugar, and coconut extract in a chilled bowl until stiff peaks form.
  9. Place one cake layer on a plate, spread with a thick layer of frosting, and top with the second layer. Cover the top and sides with remaining frosting.
  10. Press shredded coconut generously onto the top and sides of the cake for garnish.