Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease three 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them.
- In a medium mixing bowl, whisk together flour, cornstarch, salt, and baking soda. Set aside.
- With a handheld or stand mixer, cream together butter, oil, and sugar until well combined, about 3 minutes. Scrape down the sides and the bottom of the bowl with a spatula as needed. Add in the vanilla and give a quick mix. Add eggs, one at a time, mixing after each addition.
- In a small bowl, combine coconut milk and lemon juice. Alternate adding dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients, beating on low (or by hand) until just combined. Take care to not over-mix. Fold in shredded coconut.
- BAKE: Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter evenly into prepared pans and bake for 18-22 minutes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 10 minutes. Then, run a knife along inside edges of pans and remove cakes from pans onto cooling racks. Cool completely before frosting.
FROSTING
- Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 2-3 minutes. Add in confectioners’ sugar, salt, vanilla, and coconut milk. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
- If frosting is too thick, add a little coconut milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar.
ASSEMBLY
- Place one layer of cake on a plate or cake stand and top with a decent layer of frosting. Then, sprinkle a little shredded coconut on top. Add another cake layer, another layer of frosting, and a sprinkle of shredded coconut. Place final layer of cake and decorate with remaining frosting and shredded coconut. Add optional toasted coconut flakes if desired. (See article above on decorating.)
STORAGE & MAKE AHEAD
- STORE: Store cake covered in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
- MAKE AHEAD: After cake has cooled completely, you can wrap the cake layers individually in plastic wrap and store at room temperature overnight. Frosting can be covered and stored in the refrigerator overnight. When ready to assemble, let the frosting warm slightly at room temperature and give a quick whip.
Notes
FREEZE: This cake can be frozen frosted or unfrosted for up to 3 months. Be sure to wrap well and label with the cake name and date. When ready to use, thaw overnight in the refrigerator and then bring to room temperature prior to decorating or serving.
DIFFERENT SIZES: If using a 9x13 pan, grease pan generously and bake for about 40 minutes or until toothpick inserted in center comes out clean. For cupcakes, prepare tins with liners. Fill 3/4 full and bake 21-25 minutes.
NOTE: If you cannot fit three 9-inch pans in your oven, it is okay to bake two at a time and the third after.
