Add the dry ingredients and the buttermilk to the butter and sugar mixture, alternating between the buttermilk and dry ingredients. Scrape down the bowl and mix again briefly.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into the cake batter.
Separate the batter equally into the two pans.
Bake for 50 minutes. Test the center for doneness. This can be done with a toothpick inserted into the center to see if it comes out clean, or you can gently press your fingertips against the center of the cake. If it is done, the top will spring back. If it needs more time, add 10 minutes and check again until done.
Remove from oven and place on a cooling rack.
OPTIONAL: If you would like to add extra moistness to your cake, while the cake is still hot use a pastry brush to brush the remaining cream of coconut (should be about ½ a cup) over the tops of the cake.
Once cooled, wrap the cakes in plastic wrap and store them in the fridge overnight, or at least 4 hours.
Beat together butter, cream cheese, and coconut extract until smooth and fluffy.
Add half of the powdered sugar and mix at low speed for 1 minute. Add the rest of the powdered sugar and mix on low until all the sugar has been incorporated. Bring the speed up to medium and beat for 3 minutes until smooth. If the icing seems too stiff, add milk one tablespoon at a time until it has reached the desired consistency. Don’t let it get soupy! You will want the icing fairly stiff to still be able to frost the cake.
Frost your cake, using icing between the one or two layers (depending on how many layers you make).
Preheat oven to 350 degrees. Spread about 1-1 ½ cups of sweetened coconut flakes on a parchment-lined baking sheet.
Bake for about 8-10 minutes, stirring every couple of minutes.
Allow cooling. Press the toasted flakes around the entire freshly iced cake.
Serve and enjoy!
Updated on May 8, 2021Originally Posted on August 30, 2013