Christmas Coconut Cake

Ingredients

• 1 cup (2 sticks) unsalted butter at room temperature
• 2 cups sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup whole milk
• 1/2 cup unsweetened coconut milk (available canned in the Asian section of most grocery stores
• or see Tip)
• 1/4 cup coconut cream (Coco Lopez)
• 1 teaspoon vanilla extract
• 8 large egg whites at room temperature
• 1 cup cold heavy whipping cream
• 2 tablespoons coconut cream (Coco Lopez)
• 1/2 cup grated fresh coconut (optional
• see Tip)
• 2 large egg whites
• 1 1/2 cups sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt

Instructions

1. 1

   Place an oven rack in the bottom third of the oven and another in the top third of the oven.

2. 2

   Preheat the oven to 350°F.

3. 3

   Butter three 9-inch cake pans, then line each with a parchment paper round.

4. 4

   Butter the paper and dust the pans with flour; knock out the excess.

5. 5

   Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

6. 6

   Use a rubber spatula to scrape down the sides of the bowl.

7. 7

   In a medium bowl, stir together the flour, baking powder, and salt to blend.

8. 8

   In a small bowl, stir together the milk, coconut milk, and coconut cream until smooth.

9. 9

   Add the flour mixture in 3 increments, alternating with the milk mixture in 2 increments, starting and ending with the flour mixture.

10. 10

    After each addition, mix at low speed just to combine the ingredients.

11. 11

    Stir in the vanilla.

12. 12

    Place an oven rack in the bottom third of the oven and another in the top third of the oven.

13. 13

    Preheat the oven to 350°F.

14. 14

    Butter three 9-inch cake pans, then line each with a parchment paper round.

15. 15

    Butter the paper and dust the pans with flour; knock out the excess.