# What You'll Need:
→ Cake Layers
01 - 2 1/2 cups cake flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large egg whites, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 cup whole milk, room temperature
→ Coconut Filling
09 - 1 cup coconut milk, unsweetened
10 - 1/2 cup granulated sugar
11 - 2 cups sweetened shredded coconut
→ Seven-Minute Frosting
12 - 3 large egg whites
13 - 1 1/4 cups granulated sugar
14 - 1/4 cup water
15 - 1/4 teaspoon cream of tartar
16 - 1 teaspoon vanilla extract
→ Decoration
17 - 1 1/2 cups sweetened shredded coconut, toasted or plain
# Preparation Steps:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
03 - Using an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing well after each. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Bring to a simmer, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Let cool to room temperature; mixture should be thick but spreadable.
09 - In a heatproof bowl set over simmering water, whisk egg whites, sugar, water, and cream of tartar. Beat with a hand mixer on high until stiff peaks form and mixture is glossy, about 7 minutes. Remove from heat, add vanilla, and beat 2 more minutes.
10 - Place one cake layer on a serving platter. Spread half the coconut filling on top. Add second layer and spread with remaining filling. Top with third cake layer.
11 - Frost the entire cake with seven-minute frosting. Press shredded coconut onto the sides and top for decoration.
12 - Let cake set for at least 30 minutes before slicing.
