1-First: preheat your oven to 350°F (177°C) and grease three 9-inch cake pans, lining them with parchment paper for easy removal. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt to blend the dry ingredients evenly.

2-Next, in a large mixer, beat the softened butter and granulated sugar until creamy, about 2 minutes, then add the egg whites and mix until combined. Follow by adding the sour cream, vanilla extract, and coconut extract, beating until everything comes together smoothly.

3-With the mixer on low, slowly incorporate the dry mixture and unsweetened canned coconut milk, then stir in the sweetened shredded coconut by hand. Pour the batter into your prepared pans and bake for 21-24 minutes, or until a toothpick test shows it’s done. Let the cakes cool in the pans for an hour before transferring to a rack.

4-Once cooled, level the tops if needed, then stack the layers with frosting in between. For the frosting, beat the butter and cream cheese until smooth, add the confectioners’ sugar, canned coconut milk, extracts, and salt, and beat on high for 3 minutes. Spread it over the cake and decorate with shredded coconut.