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Pre-heat and prepare the pans: Preheat oven to 350- making sure rack is placed in center of oven.
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Butter the bottom and sides of two 9 inch round cake pans.
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Line the bottoms with parchment paper and butter the paper.
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Dust the sides with flour, tapping out any excess flour.
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Prepare the cake: Cream the butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until it is light and fluffy, 3-4 minutes.
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Add the coconut extract then the egg yolks, one at a time- beating well after each addition.
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Scrape the bowl often.
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Sift the cake flour, baking powder, and salt together into another bowl.
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Add one third of the flour mixture to the butter mixture, beating on low speed until ti is incorporated.
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Add half of the coconut milk and beat until incorporated, scraping down the sides of the bowl.
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Repeat with another third of the flour, followed by the remaining coconut milk.
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Add the remaining flour, scrape down the sides of the bowl and beat on medium speed until well incorporated (about 2 minutes.
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).
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In another bowl beat the egg whites on low speed until they are foamy- abut one minute.
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Add the remaining 1 cup sugar, increase the speed to high and whip the whites until soft peaks form- 3 to 4 minutes more.
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Fold half of the whites gently into the cake batter, using a large rubber spatula.
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Combine the remaining whites by gently folding them into the batter.
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Scrape the batter evenly into the prepared pans.
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Bake until a wooden toothpick inserted in the center of the layers comes out clean, 20-30 minutes.
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Let the layers cool in the pans on a wire rack for 10 minutes and them remove them from the pans and place on the rack to cool completely- at least 2 hours.
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Carefully peel off the paper then split each layer in half horizontally with a serrated knife.
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Wrap the layers with plastic wrap and chill in the refrigerator for at least two hours.
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Buttercream: Place the egg yolks and butter in a bowl and beat with an electric mixer on high speed until the mixture is pale yellow, about 2 minutes.
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Add the confectioners' sugar and salt and beat on low until well combined.
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Increase the speed to high and beat until the mixture is creamy, about 2 minutes more.
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Add the coconut milk and beat again until well combined and creamy, about 1 minute.
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Cover and refrigerate while you prepare the frosting.
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Frosting: Place the sugar, egg whites, 1/4 cup water and cream of tartar in the top of a double broiler over simmering water.
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Beat with an electric mixer until very firm, 7 minutes.
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Remove from heat, add the vanilla and beat until the frosting is cooled and holds a stiff peak.
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Assemble the cake: Place 1 cake layer (cut sides down) on a serving plate.
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Spread it with 1/3 of the buttercream.
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Repeat with 2 more layers and the remaining buttercream.
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Top with the remaining layer, smooth side up.
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Immediately frost sides and top of cake with frosting.
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A frosting knife works best to make attractive swirls.
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Keep at room temperature in a cake server until serving.
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****IMPORTANT NOTE: This buttercream uses raw egg yolks which can cause heath problems -- Be sure to use VERY fresh eggs which have been kept refrigerated!
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Enjoy!
