This is the perfect cake for that special occasion.​

Ingredients​

FOR THE CAKE:​

• 5 egg whites room temperature
• ¾ cup buttermilk ( see hints below)
• ¾ 185 g cup unsalted butter softened to room temperature
• 1 ¾ cup caster sugar
• 1 teaspoon vanilla extract
• 2 ½ cups bread flour ( see hints below)
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 cup shredded coconut

FOR THE FROSTING:​

• ½ cup / 125g unsalted butter softened
• 1 package cream cheese, softened to room temperature
• 5 cups soft icing sugar
• ¼ cup thickened cream
• 2 cups shredded coconut

FOR THE CAKE:​

• Whisk together the egg whites and 1/4 cup of the buttermilk in a small bowl until slightly combined. Set aside.
• In a mixing bowl, beat butter, sugar and vanilla extract for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
• Grease two 9-inch cake pans . Pour batter into pans and bake in a 175 deg C or 155 deg Fan-forced oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:​

• Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in icing sugar and thickened cream. Beat an additional 2 minutes, scraping down the sides of the bowl as needed.
• To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with a spatula. Top with second layer of cake. Apply frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

Notes​

• Buttermilk- Don't have buttermilk then use full cream milk
• Cake Flour- don't even try to use plain flour here.
• Start with room temperature butter and egg whites. The eggs are easier to separate when they are cold, then let your egg whites come to room temperature with the butter.
• Use shredded coconut for best results! Feel free to toast the coconut for the outside of the cake if you prefer. Sweetened coconut is more moist than unsweetened, which helps today's cake texture.
• Store frosted cake at room temperature in a cake saver. Or freeze leftover cake in airtight container for up to 3 months.

• 13×9- bake cake in greased and floured 13×9 dish for 35-38 minutes. Frost as directed.

I use this flour available at coles and woolworths




There are a few homemade substitutions you can use when a recipe calls for buttermilk. Pick the option that works for you based on what you have available.

• 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt
• 
  
• 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk
• 
  
• 1 cup buttermilk = 1 cup milk + 1 tablespoon lemon juice
• 
  
• 1 cup buttermilk = 1 cup milk + 1 tablespoon white vinegar or apple cider vinegar)
• 
  
• 1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar