Ingredients
Scale
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated white sugar
- 1 cup full-fat canned coconut milk, shaken well
- 1 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon alcohol-free coconut extract
- 5 large egg whites, room temperature
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 3 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and dust lightly with flour to ensure the cakes release perfectly.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and salt until well combined. Set this dry mixture aside.
- In a large stand mixer bowl, cream the 1 cup of softened butter and granulated sugar on medium-high speed for about 3-4 minutes until the mixture is pale, fluffy, and aerated.
- Lower the mixer speed and add the coconut milk, alcohol-free vanilla extract, and coconut extract. The mixture may look slightly curdled, but this is normal. Gradually add the dry flour mixture in three batches, mixing just until combined.
- In a separate clean, dry bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter using a spatula to preserve the airiness.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and 1/2 cup softened butter together until smooth. Gradually beat in the powdered sugar and heavy cream until fluffy and spreadable.
- Place one cake layer on a serving platter. Spread a thick layer of frosting on top. Place the second cake layer on top. Frost the top and sides of the entire cake generously.
- Immediately press the sweetened shredded coconut all over the top and sides of the cake while the frosting is fresh, ensuring the cake is completely covered to resemble a snowball.
Notes
For the best flavor and texture, let the cake sit at room temperature for 20 minutes before serving if it has been refrigerated. You can store leftovers in an airtight container in the fridge for up to 4 days. Ensure your ingredients (especially egg whites and butter) are at room temperature before starting to achieve the fluffiest cake texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg