Sam ChampionS Coconut Cake - Cake

Method

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