Coconut Cake

• 3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pans
• 3 1/2 cups all-purpose flour, plus more for pans
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup packed sweetened, shredded coconut
• 2 2/3 cups sugar
• 4 large whole eggs, plus 4 large egg whites
• 1 tablespoon pure vanilla extract
• 1 1/2 cups unsweetened coconut milk
• Seven-Minute Frosting (page 387)
• Coconut Curls, for garnish (page 395)

1. Preheat the oven to 350F.
2. Butter two 9-by-9-by-2-inch cake pans; line the bottoms with parchment paper.
3. Butter parchment, and dust with flour, tapping out excess; set aside.
4. Into a large bowl, sift together the flour, baking powder, and salt.
5. Pulse shredded coconut in a food processor until finely chopped.
6. Stir chopped coconut into the flour mixture until combined; set aside.
7. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
8. Add the whole eggs, egg whites, and vanilla; beat until fully incorporated.
9. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour; beat until combined after each addition.
10. Divide batter between prepared pans, and smooth with an offset spatula.
11. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes.
12. Transfer pans to a wire rack to cool 30 minutes.
13. Invert cakes onto the rack; peel off the parchment.
14. Reinvert cakes and let them cool completely, top sides up.
15. Using a serrated knife, trim the tops of the cake layers to make level.
16. Place one layer on a cake plate, and spread top with 1 1/2 cups Seven-Minute Frosting.
17. Place other cake layer on top, cut side down.
18. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion.
19. Sprinkle entire cake with Coconut Curls, bending and curling as desired.
20. Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.

unsalted butter, flour, baking powder, salt, shredded coconut, sugar, eggs, vanilla, unsweetened coconut milk, frosting, coconut curls

Taken from www.epicurious.com/recipes/food/views/coconut-cake-390200 (may not work)