Coconut Cream Cake

Ingredients

Cake

• 3 cups cake flour
• 4 teaspoons baking powder
• 1 1/2 cups granulatled sugar
• 3/4 teaspoon salt
• 4 large egg whites
• 1 cup milk
• 2 1/2 teaspoons vanilla
• 3/4 cup butter, softened

Coconut Cream Frosting

• 1 cup cream cheese, at room temperature
• 1/4 cup butter
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 6 cups confectioners' sugar
• 1/2 cup shredded coconut
• Serves 6 - 8

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 - 9 inch round cake pans with butter.
3. Whisk together flour, baking powder, sugar and salt. Mix in egg whites, milk, vanilla and butter until well incorporated.
4. Pour batter into prepared cake pans and bake for 25 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pans and let cool completely on a wire rack.

Coconut Cream Frosting

1. Beat cream cheese, butter, sour cream, vanilla extract and coconut extract until light and creamy. Add in sugar and beat until well incorporated. Fold in shredded coconut.

Assembly

1. Ice in between cake layers, on top and sides of cake. Garnish with shredded coconut. Serve