Ingredients

• 4 large Egg Whites room temperature
• 1 cup Buttermilk room temperature
• 1 tsp Baking Soda
• 1 1/3 cups Shredded Coconut sweetened, loosely packed
• 2 cups Organic Unbleached White All-Purpose Flour
• 2 cups Sugar
• 1 cup Unsalted Butter room temperature
• 5 large Egg Yolks room temperature
• 1 tsp Coconut Extract

• 8 oz Cream Cheese softened
• 1/2 cup Unsalted Butter softened
• 3-4 cups Powdered Sugar
• 3 Tbsp Heavy Cream
• 1 tsp Coconut Extract
• 1 tsp Vanilla Extract
• 1-2 cups Shredded Coconut sweetened

Instructions

1. Preheat oven to 350°F. Line bottom of two 9-inch pans with parchment rounds and spray with nonstick spray.
2. Add egg whites to a small bowl or stand mixer fitted with a whisk attachment and beat until stiff peaks form. If using a stand mixer, transfer beaten egg whites to a small bowl and set aside.
3. In a separate small bowl, combine the buttermilk and baking soda and set aside.
4. Measure the sweetened flaked coconut out on a cutting board and mince even further, this prevents your cake from being stringy. Add minced coconut to a large bowl and mix in the flour.
5. Add the sugar and butter to a large bowl or stand mixer and beat on high until fully combined. Scrape down the sides and beat in the egg yolks.
6. Beat in the flour mixture and buttermilk alternately until fully combined, scraping down the sides as needed. Fold in the coconut extract and egg whites.
7. Evenly divide the batter between the two pans and bake for 35-40 minutes until a toothpick comes clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. See notes for alternative sizes and measurements.

1. Add cream cheese and butter to a large bowl or stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy.
2. Slowly add in the sugar a cup at a time, alternating with the heavy cream and extract. Beat on high for 2-3 minutes until light and fluffy. Add more sugar or cream to reach desired consistency.
3. Add bottom cake layer to a plate or cake stand and spread some frosting out on the top all the was to the edges. Add the next layer of cake and add more frosting to the top, spreading it evenly and down over the sides.
4. Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, pipe on additional decorative frosting around the base of the cake and on top if desired.