• Preheat the oven to 350º Fahrenheit. Grease the cake pans with coconut oil or cooking spray.

Cake Batter

• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer* fitted with the whisk attachment, cream the butter and sugar on medium-high speed for about 2-3 minutes, until light and fluffy.
• Add the egg whites, sour cream, and vanilla extract. Reduce to medium speed and beat for about 2 minutes, until fully combined and the batter has a pale yellow color.
• Add ⅓ of the flour mixture to the bowl and beat on medium speed until just combined. Add ½ of the coconut milk and mix in. Continue alternating between the flour mixture and coconut milk until the batter is smooth. Fold in the flaked coconut until evenly distributed.
• Divide the batter among the three cake pans.

Bake

• Bake for 20-22 minutes, until the tops are golden brown. Let the cakes cool in the pans for 10 minutes before flipping them onto a cooling rack. Allow them to cool completely.

Frosting

• Using the whisk attachment, beat the butter and cream cheese on high speed until smooth. Add the powdered sugar and coconut extract.
• Reduce the speed to low and gradually increase as the sugar incorporates. Beat until smooth.

Assembly

• Spread a small amount of frosting on a cake platter to secure the first cake layer.
• Spread ½-¾ cup of frosting evenly over the top of the first cake layer.
• Place the second cake on top, pressing lightly to secure it in place.
• Spread another ½-¾ cup of frosting evenly over the second layer. Top with the third cake.

Serve

• Frost the entire outside of the cake, then immediately press 2 cups of flaked coconut into the frosting. Let the cake sit for 10 minutes before slicing and serving.