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1
Preheat oven to 350 degrees.
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2
Butter liberally and flour two 9-inch cake pans.
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3
In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
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4
Slowly add the egg whites until incorporated.
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5
In a large bowl, sift together the cake flour, the baking powder and the salt.
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6
Add the flour mixture to the butter mixture until incorporated but don't over mix.
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7
Add the coconut flavoring, and the coconut milk until combined .
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8
Add 1 cup of flaked coconut.
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9
Divide the batter equally between the two prepared cake pans.
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10
Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
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11
Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
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12
Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
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13
To Make the Icing;.
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14
Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
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15
Beat in the coconut flavoring and the coconut milk.
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16
In a separate bowl, combine 2 cups of the whipped frosting and 11/2 cups of flaked coconut.
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17
Set aside.
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18
Assembling the Cake:
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19
When ready to ice the cake, place the first cake layer on serving dish.
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20
Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
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21
Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
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22
With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
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23
Finish by gently pressing the remaining 2 1/2 - 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.
