3/4 Cup Unsalted Butter, Room 1 Tsp Coconut Extract
-Temperature 1 Cup Coconut milk
2 1/2 Cup Cake Flour Topping
1 Tbl Baking Powder 1 Large Tub Whipped White Frosting
1 Tsp Salt 1 1/2 Cups sweetened shredded coconut
1 1/2 Cup Sugar -coconut
4 Large Eggs, plus 3 large egg yolks
Preheat oven to 350 degrees, with rack in center. Butter and flour two 9-inch round cake pans (3 inch deep, preferably).
In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coconut extract. Add flour mixture, alternately with milk, half each time, beginning with flour. Mix until just combined.
Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 40 minutes, rotating pans halfway through.
Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Let cool completely before assembling.
Place bottom cake layer on a platter. Leaving a 1/2 inch border, spread layer with frosting and top with 1/2 cup sweetened shredded coconut. Top with remaining cake layer. Spread remaining frosting over cake. Sprinkle remaining cups coconut over cake and pat gently on sides.