Coconut Cake

Preheat the oven to 350℉ (176℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment circles.
In a medium mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is light, pale, and creamy. Add in the egg whites, sour cream, vanilla extract, and coconut extract, and mix until well combined and smooth.
Alternate adding the dry ingredients and the coconut milk to the butter mixture, mixing on low speed in between each addition (⅓ dry ingredients, ½ coconut milk, ⅓ dry ingredients, ½ coconut milk, ⅓ dry ingredients). Scrape the sides and bottom of the bowl as needed. Mix until the batter is combined and smooth but do not over mix the batter.
Divide the cake batter between the three prepared cake pans. Bake for 26 to 30 minutes until the cake layers bounce back when gently touched or an inserted toothpick comes out clean. Remove the pans from the oven and cool the cake in the pans for 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until incorporated. Add the vanilla extract, coconut extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl as needed.
Increase the mixer speed to medium and whip the buttercream for an additional 2 to 3 minutes until is it smooth and creamy.

Level the cooled coconut cake layers with a serrated knife.
Place one cake layer on a round cake board. Add desired amount of coconut buttercream to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the buttercream.
Add a generous layer of the coconut buttercream to the chilled cake with an offset spatula. Use a cake scraper to remove the excess buttercream and smooth the sides of the cake. Gently press the shredded sweetened coconut into the top and sides of the cake.

Store the coconut cake in an airtight container in the refrigerator for up to 5 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.