Coconut Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut or almond extract
• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk or canned coconut milk
• 4 large egg whites
• 1 1/2 cups sugar
• 1/4 cup water
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract
• 2 1/2 cups sweetened shredded coconut

Before you start

• Preheat oven to 350°F.
• Grease and flour three 9-in round cake pans.
• Bring the butter and eggs to room temperature.

Directions

1. Cream until fluffy, 3 to 5 min: unsalted butter, sugar.
2. Beat in one egg at a time: step 1, eggs, vanilla extract, coconut or almond extract.
3. Whisk: cake flour, baking powder, salt.
4. Beat in alternately: step 2, step 3, whole milk or canned coconut milk.
5. Divide among pans, bake 350°F 25 to 30 min: step 4.
6. Cool completely: step 5.
7. Whisk over simmering water to 160°F: egg whites, sugar, water, cream of tartar.
8. Beat to stiff glossy peaks, 5 to 7 min: step 7, vanilla extract.
9. Stack, filling and frosting: step 6, step 8.
10. Press over top and sides: step 9, sweetened shredded coconut.