1can (13.5 ounces) unsweetened coconut milk, chilled, DO NOT SHAKE
½cup(1 stick) unsalted butter, room temperature
6to 6 ½ cups confectioners' sugar, sifted
½teaspoonsalt
1teaspoonvanilla extract
1teaspooncoconut water plus more if necessary
Garnish
Toasted coconut
Sweetened shredded coconut
Instructions
Coconut Cake
Pre-heat oven to 350°F and grease three 6-inch round cake pans.
In a large bowl, whisk together the cake flour, milk powder, salt, and baking powder. Set aside.
In a large bowl, whisk together the egg whites, milk, and extracts.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until smooth and fluffy, about 5 to 7 minutes. Scrape down the sides and beat for another 30 seconds to combine.
Reduce the speed to low and add a quarter of the flour mixture. Once mostly combined, add a third of the egg mixture. Beat to combine and scrape down the sides. Repeat until all of the egg mixture has been added and ending with the flour mixture.
Once only a few streaks of flour remain, fold in the coconut to combine.
Fill each of the prepared cake pans about ⅔ full. Bake for 28 to 30 minutes, until the center of the cake bounces back when pressed gently, or when a toothpick or skewer inserted in the center comes out clean.
Let cool in cake pan for 20 minutes. Run a thin knife of small offset spatula along the side of the pan and invert the cake onto a cooling rack. Flip the cake right side up and let cool completely.
Once cool, level the tops of the cake using a serrated knife.
Coconut Frosting
Open the can of coconut milk WITHOUT SHAKING and scoop out the top coconut cream layer and retain the bottom layer. Set the cream aside at room temperature while proceeding with the following steps.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until pale, smooth, and fluffy, about 3 to 5 minutes. Scrape down the sides and beat for another 20 seconds. Slowly add 3 cups of sugar, 1 cup at a time, scraping down the sides in between addition.
Add the salt, vanilla, and 1 teaspoon of coconut water. Beat for 10 seconds to combine. Add the coconut cream and beat to combine. It's normal to look curdled. Slowly add 3 more cups of sugar. Beat on high until smooth and a spreadable consistency. If the frosting is too thin, use the remaining ½ cup of sugar to adjust, 1 tablespoon at a time. If too thick, add the coconut water 1 tablespoon at a time.
Fill, frost, and decorate the cake with toasted and shredded coconut as desired. I wrote a detailed tutorial on how to fill and frost a layered cake if you need some help.