Coconut Cream Cake

24 oz frozen, grated coconut

2 C whipping cream, cold

2 t vanilla

2 1/2 t coconut extract

16 oz cream cheese, room temp

360 g powdered sugar, sifted

312 g flour

1 t baking powder
1 t baking soda
1/2 t salt

1/2 C butter, room temperature
1/2 C veg oil
400 g sugar
4 egg whites

2 t vanilla

2 1/2 t coconut extract

1/4 t almond extract
1 C sour cream, room temp
1 C whole milk, room temp

Thaw coconut, press dry, and set aside for decoration.
In a stand mixer bowl, combine cream, vanilla, and coconut extract.

Whip just until holding stiff peaks.

Remove and beat cream cheese until smooth.

Add powdered sugar to cream cheese and beat well.

On very low speed, combine whipped cream to cream cheese.

Cover and chill.

Preheat oven to 350.

Prepare 3 9" rounds.

Whisk together flour, powder, soda, and salt.

Separately, cream together butter, oil, and sugar.

Beat in egg whites, one at a time.

On low speed, add extracts and sour cream.
Carefully incorporate dry ingredients and milk.

Bake around 25 mins and demold after 10.

Frost cake and decorate with coconut.

divascancook