
• 1 cup (2 sticks) unsalted butter at room temperature
• 2 cups sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ cup whole milk
• ½ cup unsweetened coconut milk (available in the Asian section of most supermarkets, or see notes)
• ¼ cup coconut cream (such as Coco Lopez)
• 1 teaspoon vanilla extract
• 8 large egg whites at room temperature
• Whipped cream filling (recipe follows) I used Stonewall's Lemon Curd instead from the shop-makes it much more delicious!!!
• Frosting (recipe follows)
• 3 to 4 cups unsweetened flaked coconut for decorating
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