Coconut Layer Cake

• 2 sticks/226 grams unsalted butter, softened, plus more for pans
• 2 cups/265 grams all-purpose flour, plus more for pans
• 1/2 teaspoon/3 grams fine sea salt
• 2 teaspoons/10 grams baking powder
• 3/4 cup/140 grams granulated sugar
• 3 eggs, separated, plus 3 whites
• 1 1/2 cups/355 milliliters cream of coconut
• 1 1/4 cups/295 milliliters unsweetened coconut milk
• 2 tablespoons/30 milliliters coconut or dark rum
• 7 tablespoons/104 milliliters freshly squeezed orange juice
• 3 cups/370 grams unsweetened shredded coconut
• 2 sticks/226 grams unsalted butter, softened
• 2 cups/454 grams cream cheese, at room temperature
• 2 teaspoons/10 milliliters vanilla extract
• 7 1/4 cups/2 pounds/907 grams confectioners sugar
• 2 3/4 cups/340 grams unsweetened shredded or flaked coconut, toasted

1. Grease 3 8-inch cake pans and dust with flour.
2. Heat oven to 350 degrees.
3. Whisk together flour, salt and baking powder in a bowl and reserve.
4. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes.
5. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula.
6. Lower speed and gradually add flour mixture.
7. Batter will be thick and pasty.
8. Whisk together cream of coconut, coconut milk, rum and orange juice.
9. Alternately add shredded coconut and the orange juice mixture to the batter.
10. In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form.
11. Gently fold into batter.
12. Divide batter evenly among prepared pans.
13. Bake for 45 to 60 minutes.
14. Cool in pans on wire rack.
15. Unmold cakes once cool.

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Taken from cooking.nytimes.com/recipes/1017257 (may not work)