1-How to Prepare the Perfect Coconut Cake: Creating a moist and fluffy coconut cake at home is simpler than you might think, especially with this straightforward guide. Start by preheating your oven to 350 degrees Fahrenheit and greasing three 8-inch cake pans with parchment paper for easy release. This step sets the stage for a successful bake, helping you avoid any sticking issues that can ruin your efforts.

2-Gathering and Mixing the Ingredients: In a large bowl, whisk together 2 and 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until well combined. This dry mix forms the base that gives your cake its tender crumb. In another bowl, use a mixer to beat 3/4 cup softened unsalted butter and 1 and 2/3 cups granulated sugar on medium-high speed until creamy, which takes about 2 minutes and builds a solid foundation for the batter. Next, scrape down the sides of the bowl and add 5 large egg whites at room temperature, mixing until incorporated. Follow this by adding 1/2 cup sour cream at room temperature, 2 teaspoons pure vanilla extract, and 1 teaspoon coconut extract, blending until everything comes together don’t worry if it looks a bit curdled at this point. On low speed, alternate adding the dry ingredients and 1 cup unsweetened canned coconut milk, mixing just until combined to keep the batter light. Finally, fold in 1 cup sweetened shredded coconut by hand to add texture without overmixing. Divide the batter evenly among your prepared pans and smooth the tops for even baking.

3-Baking and Finishing Touches: Bake the cakes for 21 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans on a rack for 1 hour before removing and cooling completely. For the frosting, beat 1 cup softened unsalted butter and 8 ounces full-fat brick cream cheese until smooth, then gradually add 5 cups confectioners’ sugar, 2 tablespoons canned coconut milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract, and 1/8 teaspoon salt on low speed. Increase to high speed and beat for 3 minutes, adjusting thickness as needed with more sugar or coconut milk. Once cooled, level the cake tops, stack the layers with about 1 heaping cup of frosting between each, and frost the outside. Smooth the sides and sprinkle 2 cups sweetened shredded coconut over the top and sides for that classic look. Refrigerate for at least 20 minutes before slicing to hold the shape.