D'licious Coconut Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325F. Butter and lightly flour a 12 cup bundt pan. (l spray it and dust with sugar but for some it can be hard to take out of the pan so better to grease and flour) Set aside.

Step 2

In a bowl stir together the cake flour, salt and baking powder, set aside.

Step 3

In another bowl stir together the buttermilk,coconut milk, 2 teaspoons fo coconut extract, 1 teaspoon of vanilla extract, set aside.

Step 4

Mix the butter, oil and sugar until light and fluffy about 3 minutes. Add In the eggs and egg whites slowly until incorporated. scrapethe sides of the bowl. Beat again for 2 minutes on high speed.

Step 5

With the mixer on low speed add the dry mix and the coconut mixture in 3 installments until combined. Don't over mix. Stir in the white chocolate chips

Step 6

Pour into the prepared pan and bake in the oven on the middle rack for about 55 minutes or until a toothpick comes out just clean. Allow the cake to cool completely on a wire rack inside the pan before flipping.

Step 7

Make the frosting: With a stand mixer or electric hand beaters, beat together the butter, cream cheese and extracts until smooth and fluffy. Add in the confectioner's sugar alternating with the coconut milk in 2 installments. Add in the lemon juice and salt. If it is still too thick you can add a tablespoon of coconut milk at a time until you reach your desired texture. You want it light and fluffy like a. Creamy buttercream. Once your cake is fully cooled and flipped out of the pan, frost it and then use your hands to encrust it with the shredded coconut. Serve and ENJOY!