1-Whisk together 2 and 1/2 cups (285 g) cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt in a bowl; set it aside for later.

2-Using a mixer, cream 3/4 cup (170 g) softened unsalted butter and 1 and 2/3 cups (330 g) granulated sugar on medium-high speed for about 2 minutes until it’s smooth and creamy.

3-Add 5 large egg whites and beat until they’re fully combined, which keeps the cake light and airy.

4-Mix in 1/2 cup (120 g) sour cream, 2 teaspoons pure vanilla extract, and 1 teaspoon coconut extract until everything blends smoothly.

5-On low speed, gradually add the dry ingredients from step 1, alternating with 1 cup (240 ml) canned coconut milk, and mix just until combined to avoid overworking the batter.

6-Gently fold in 1 cup (80 g) sweetened shredded coconut by hand to keep the texture even and lump-free.

7-Divide the batter evenly among the prepared pans and bake for 21-24 minutes, or until a toothpick inserted in the center comes out clean.

8-Cool the cakes in the pans on a rack for 1 hour, then remove them and let them cool completely before frosting.

9-For the frosting, beat 1 cup (226 g) softened unsalted butter and 8 ounces (226 g) softened cream cheese on medium speed until smooth, about 2 minutes. Gradually add 5 cups (600 g) confectioners’ sugar, 2 tablespoons (30 ml) canned coconut milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon coconut extract, and 1/8 teaspoon salt on low speed. Once mixed, increase speed and beat for 3 minutes until fluffy. Adjust as needed, then layer and frost the cakes, sprinkling with 2 cups (160 g) sweetened shredded coconut.