Ingredients
Cake
3¼ cups all-purpose flour
1½ cup granulated sugar, separated
1 teaspoon salt
¼ teaspoon baking soda
1 tablespoon baking powder
1 cup buttermilk, room temperature
5 large egg yolks
¼ cup canola oil
2 tablespoons pure vanilla extract
1½ cup unsalted butter, melted
⅓ cup egg whites
¼ cup granulated sugar
Coconut Buttercream
1¾ cup unsalted butter, room temperature
9 cups confectioners’ sugar
15-ounce can sweetened cream of coconut
2 tablespoons sweetened coconut flakes
Directions
Chef’s Note: Before icing the cake, be sure it is completely chilled. Chef Elizabeth Chambers often stick it in the freezer for a bit before icing it.
- Preheat oven to 275 degrees and grease an 18×13-inch sheet pan.
- In large bowl, combine flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
- In bowl of stand mixer fitted with whisk attachment, whisk together buttermilk, yolks, oil, and vanilla. Slowly incorporate melted butter.
- Pour dry ingredients into creamed butter mixture and mix on low until combined. Set aside.
- In large bowl, whisk egg whites, slowly incorporating remaining ¼ cup granulated sugar until egg whites peak. Fold peaked whites into batter and mix on low until mixture comes together.
- Pour batter evenly into greased cookie sheet. Bake for 45-60 minutes. Cool completely on wire rack. Once cooled, wrap in plastic and refrigerate until ready to frost.
- While cake is cooling, make buttercream by beating butter in large bowl until smooth. Slowly incorporate confectioners’ sugar. Add cream of coconut and coconut flakes to mixture and beat for 3 minutes or until fluffy. Evenly spread buttercream over cooled cake.
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