Hi I am Samyak Veera. Today I like to share one cake recipe with you.Simple and easy, just Check it out you will surely gonna like it .So try this recipe and share with your friends and family.

1. Southern Coconut Cake
(Recipe)
Coconut Cake
Samyak Veera

2. 5 large egg whites
1/2 cup (118 ml, 4 fl oz) whole milk
1 tablespoon coconut flavoring
3 cups (340 grams) cake flour
2 1/3 (470 grams) cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room
temperature
1 cup (237 ml, 8 fl oz) unsweetened coconut milk
Ingredients for Cake
Samyak Veera

3. Ingredients For the Cream Cheese
Buttercream Frosting
8 ounces (227 grams) cream cheese, room temperature
1/2 cup (113 grams) unsalted butter, room temperature
4 cups (455 grams) powdered sugar, sifted
1-3 tablespoons unsweetened coconut milk or regular milk
1 teaspoon coconut flavoring
1 cup (85 grams) unsweetened coconut
Samyak Veera

4. Ingredients For the Whipped
Cream Cheese Filling
1 cup of the Cream Cheese Buttercream Frosting (above)
1 cup (237 ml, 8 fl oz) heavy whipping cream
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5. Instructions To make the cake
Preheat oven to 350 degrees. Butter and flour two 8-inch (or 9-inch) cake pans
and line with parchment paper. (See note)
In a small bowl, whisk together the egg whites, whole milk and coconut
flavoring.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour,
sugar, baking powder, and salt. Add the butter and coconut milk and combine on
low speed until moistened. Increase speed to medium and beat until light and
fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the
egg white mixture in 3 additions, scraping down the sides of the bowl and mixing
just long enough to incorporate between additions.
Divide the batter among the prepared pans and bake for 35-40 minutes or until
a toothpick inserted into the center comes out clean. Allow the cakes to cool in
their pans for 10 minutes, then turn them out onto cooling racks to cool
completely.
Samyak Veera

6. Instructions To make the
buttercream
Beat together the butter, cream cheese, and powdered
sugar on medium high speed until light and creamy. Add the
coconut flavoring and enough coconut milk (or regular milk) to
reach a spreadable consistency. Mix until smooth.
Spread the coconut on a sheet pan. Toast in a 350 degree
oven until golden, checking every 2 minutes. Watch it
carefully, the coconut will burn fast. Let it cool completely.
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7. Instructions To make the
Whipped Cream Cheese
Filling
With a whisk attachment, beat the heavy cream until it
starts to thicken. Add 1 cup of the cream cheese buttercream
a spoonful at a time while mixing on medium-high speed.
Whip to soft peaks.
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8. Instructions To frost the cake
If desired, slice the 2 cake layers in half to create 4 layers.
Place one cake layer on a cake stand or plate. Cover with the
whipped cream cheese filling. Repeat with the rest of the
layers. Frost the entire cake with the remaining cream cheese
buttercream and cover in the toasted coconut.
Chill for one hour before serving. Store in the fridge, cake
will keep for several days.
Samyak Veera

9. Note
I've had some comments about the batter not fitting in two 8-
inch pans. My pans are 4 inches deep and can accommodate
a lot of batter. If you have only 2-inch deep pans, consider
using 3 pans or 9-inch pans.
Samyak Veera

10. Samyak Veera