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1
Preheat the oven to 325F.
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2
Coat three 9 x 2-inch round cake pans with cooking spray; line with parchment paper.
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3
Set aside.
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4
Sift flour, 1 3/4 cups superfine sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment.
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5
Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl.
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6
Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes.
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7
Transfer to a large bowl; set aside.
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8
Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy.
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9
Raise speed to medium-high; beat until soft peaks form.
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10
Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form.
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11
Fold one-quarter of egg white mixture into batter with a rubber spatula.
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12
Fold in remaining egg white mixture in 2 batches.
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13
Divide batter evenly among prepared pans.
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14
Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes.
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15
Invert cakes onto wire racks to cool; remove parchment.
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16
Make coconut syrup: Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally.
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17
Boil 1 minute; remove from heat, and let stand.
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18
Trim cakes to make level.
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19
Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup.
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20
Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut.
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21
Top with another cake.
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22
Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut.
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23
Top with final cake; brush with remaining 1/3 cup syrup.
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24
Refrigerate until firm.
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25
Spread 1 1/4 cups buttercream over top and sides of cake.
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26
Refrigerate until buttercream is firm, about 30 minutes.
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27
Spread 1 1/2 cups buttercream over top and sides of cake.
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28
Refrigerate until buttercream is very firm, at least 1 hour.
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29
Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream.
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30
Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at the bottom.
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31
Refill bag as needed.
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32
Sprinkle the top with the remaining 1 cup sweetened coconut and the unsweetened coconut shavings.
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33
The cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.
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34
Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160F, about 3 minutes.
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35
Attach bowl to mixer fitted with the whisk attachment.
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36
Beat on medium-high speed until cooled, about 10 minutes.
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37
Reduce speed to medium.
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38
Add butter; beat until pale and fluffy.
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39
Mix in cream of coconut and coconut extract.
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40
The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
