Fluffy and Fabulous Coconut Cake

Preparation

1. Cake

   Step 1

   Place a rack in middle of oven; preheat to 350°. Lightly coat two 9"-diameter cake pans with nonstick vegetable oil spray and line each with a parchment paper round. Whisk 3¼ cups (406 g) all-purpose flour, 2½ tsp. baking powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl to combine. Whisk 1 cup unsweetened coconut milk, ½ cup vegetable oil, 1 Tbsp. vanilla extract, and 2 tsp. coconut extract (if using), in a medium bowl until combined.

   Step 2

   Beat 2 cups (400 g) granulated sugar and 1 cup (2 sticks) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. With motor running on medium speed, add 6 large egg whites, room temperature, one at a time, waiting until incorporated before adding the next, about 2 minutes total. Reduce speed to low and, with motor running, gradually add dry ingredients a spoonful at a time, scraping down sides as needed and mixing until only a few lumps of unincorporated flour are left (paste should be mostly smooth), about 1 minute. Gradually stream in coconut milk mixture, scraping down sides as needed and mixing until incorporated and smooth.

   Step 3

   Divide batter between prepared pans. Bake both cakes on middle rack, rotating pans front to back halfway through, until a tester inserted into the center comes out clean and edges are starting to pull away from sides of pan, 33–38 minutes. Transfer pans to a wire rack and let cakes cool in pans 30 minutes.

   Step 4

   Run an offset spatula around edges of cake, then turn out onto rack and carefully remove parchment paper; discard. Let cakes cool completely. Trim off mounds on tops to create a flat surface on each cake if needed.

2. Frosting and Assembly

   Step 5

   Beat 8 oz. cream cheese, room temperature, 1½ cups (3 sticks) unsalted butter, room temperature, 2 cups (220 g) powdered sugar, sifted, 1 Tbsp. fresh lemon juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. vanilla extract, and ¼ tsp. coconut extract (if using) in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, scraping down sides as needed, until light and fluffy, about 3 minutes. (Don’t fret if the frosting looks slightly broken.) If it’s too thick, add unsweetend coconut milk a tablespoonful at a time, beating until thick but swooshable.

   Step 6

   Place 1 cake layer, right side up, on a cake stand or large plate. Scoop 1 cup frosting on top and spread into an even layer with an offset spatula or spoon. Place second cake layer, upside down, on top. Spread top and sides of cake with remaining frosting. Press 3 cups shredded sweetened coconut into sides and top to cover cake in an even layer. Let cake sit at room temperature at least 30 minutes to allow frosting to firm up slightly so the coconut adheres before serving.

   Do ahead: Cake can be assembled 1 day ahead. Cover with a cake dome or large inverted bowl or lightly drape in plastic wrap and chill. Let sit at room temperature 1 hour before serving.