CAKE DIRECTIONS

• Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
• In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
• Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
• In a separate small bowl, whisk heavy cream and extracts together.
• Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
• Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
• Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
• Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
• In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
• Slowly add the heavy whipping cream.
• Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
• Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.