Coconut Cake With Whipped Cream Icing - cooking recipe

Ingredients

3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil, at room temperature (or slightly warmer)
1/2 cup butter, softened
2 cups granulated sugar, divided use
1 (13 ounce) can full-fat coconut milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (7 ounce) bag coconut, divided use (shredded or flaked)
5 egg whites
Frosting
2 cups whipping cream
2 tablespoons sour cream (heaping)
6 tablespoons confectioners' sugar, sifted
1/4 teaspoon vanilla powder

Preparation

Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
Mix flour, baking powder and salt.
In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
If desired, add 1/2 cup of the shredded coconut to the batter.
In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
Refrigerate any leftovers.