Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup coconut milk
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup flaked coconut
For the Frosting:
- 1/2 cup butter, softened
- 6 cups powdered sugar
- 1/2 cup coconut milk
- 2 teaspoons vanilla extract
- 1 cup flaked coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- Cream Butter and Sugar: In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Integrate the egg yolks one at a time, beating well after each addition. Mix in the vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture alternately with coconut milk, beginning and ending with the flour mixture. Stir in 1 cup of flaked coconut.
- Beat Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make Frosting: For the frosting, beat the butter until creamy. Gradually add the powdered sugar, alternating with coconut milk and vanilla, beating until smooth. Spread over the cooled cake and sprinkle with flaked coconut.
- Chill and Serve: Refrigerate the cake for about an hour to set the frosting before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes