(yield 20)
Ingredients
Cake
1 3/4 cup (210g) cake flour
1 1/2 tsp (6g) baking powder
1/2 tsp salt
2/3 (151g) cup buttermilk
4 large egg whites
1/4 tsp coconut extract
1 1/3 (267g) cup sugar
10 tbsp unsalted butter, room temperature
Topping
1 1/2 cup chilled heavy whipping cream
6 tbsp sweetened cream of coconut, divided (in the alcohol mixers section brand ex. Coco Lopez)
1 cup (85g) sweetened flaked coconut, lightly toasted
Instructions
To prepare cake
Preheat oven to 350. Spray 13x9 metal baking pan with non-stick cooking spray.
Whisk flour, baking powder & salt in medium bowl.
Whisk buttermilk, egg whites, and coconut extract in another medium bowl.
In mixer with paddle attachment, beat sugar and butter until light and fluffy. Add 1/3 of flour mixture to butter mixture, then 1/2 of buttermilk mixture to butter mixture; continue with 1/3 flour mixture, then remaining 1/2 buttermilk mixture, then end with remaining 1/3 of flour mixture. Beat well between additions, scrapping bottom and sides of bowl.
Pour cake mixture into prepared pan, spread evenly. Bake 30 minutes, until cake is pale golden and tester inserted into middle of cake comes out with some crumbs. Cool cake completely.
*Cake can be made 1 day ahead. Cover cake tightly and store at room temp. Topping needs to be refrigerated, so once topping is added store covered in fridge. I made the cake a day in advance, then added topping and refrigerate until serving later that night. We ate off the cake for another 3 days and it was still good.
To prepare topping
Using electric mixer with whisk attachment, beat whipping cream and 4 tbsp of cream of coconut in large bowl until peaks form. Spread whipped cream over top of cake.
Drizzle 2 tbsp cream of coconut over whipped topping. Using knife, swirl cream of coconut throughout whipped cream. Sprinkle toasted coconut over.
Cut into squares and serve chilled.
(adapted from Bob Appetit)
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