Source: Martha Stewart's Baking Handbook (2005)
- 3 sticks (1 1/2 C) unsalted butter, room temperature, plus more for pans
- 3 1/2 C all-purpose flour, plus more for pans
- 1 Tbsp. plus 1 tsp. baking powder
- 1 tsp salt
- 1 C packed sweetened, shredded coconut (for cake batter)
- 2 C packed, sweetened, shredded coconut (for cake topping)
- 2 2/3 C sugar
- 4 large whole eggs, plus 4 large egg whites
- 1 Tbsp. pure vanilla extract
- 1 1/2 C unsweetened coconut milk
- Preheat the oven to 350. Butter two 9x9x2 inch cake pans (I used three 9-inch round pans); line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a large bowl, sift together the flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely chopped. Stir chopped coconut into the flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the whole eggs, egg whites, and vanilla; beat until fully incorporated. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk, and beginning and ending with the flour; beat until combined after each addition.
- Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
- While cake is cooling, toast 2 C shredded coconut in a 350 oven for 8 to 10 minutes, stirring occasionally.
- Using a serrated knife, trim the tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 C of frosting. Sprinkle with toasted coconut. Repeat with second layer. Place third layer on top, and frost cake with remaining frosting. Sprinkle remaining toasted coconut on top.
- Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.
Coconut Buttercream Frosting
Adapted from AllRecipes.com
- 1/2 C butter
- 1/2 C shortening
- 1/8 tsp. salt
- 1 tsp. coconut extract
- 5 C powdered sugar
- 1/4 C milk
- In a large bowl, cream butter and shortening until light and fluffy. Add salt, coconut extract, powdered sugar, and milk. Beat well.