Table of Contents
Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined. Mix in cake flour, baking powder, and salt until just combined. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes.
Instructions Grease three 9-inch pans. Line the bottom with parchment paper. In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Mix in cake flour, baking powder, and salt until just combined.
In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture.
PER SERVING % DAILY VALUE Mix sour cream, sugar and coconut well and refrigerate for 2 hours. Bake cake according to package instruccions in two 9 inch layers.
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