3 cups (360g) cake flour1 Tbsp baki

3 cups (360g) cake flour
1 Tbsp baking powder
1/2 tsp salt
2 cups (396g) granulated sugar
3/4 cup unsalted butter, at room temperature
1/4 cup canola oil
1 1/3 cups well shaken canned coconut milk, at room temperature*
2 large eggs, at room temperature, yolks and whites separated
1 tsp coconut extract
1/2 tsp vanilla extract
4 large egg whites, at room temperature
1/8 tsp cream of tartar
Coconut Cream Cheese Frosting
12 oz. cream cheese, nearly at room temperature
3/4 cup unsalted butter, at room temperature
1 tsp coconut extract
5 cups (596g) powdered sugar
1 1/2 cups shredded coconut
Directions
For the cake:
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container.
For the Coconut Cream Cheese Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

結果 (中文) 1:

低筋面粉 3 杯 (360 克)1 汤匙发酵粉1/2 茶匙盐2 杯 (396 g) 粒状糖3/4 杯无盐黄油室温1/4 杯芥花油1 1/3 杯摇罐装的椰子牛奶，在室温下 *2 个大鸡蛋，在室温、 蛋黄和蛋清分离1 茶匙椰子提取物1/2 茶匙香草精4 大鸡蛋的蛋白室温1/8 茶匙酒石乳剂椰子奶油乳酪糖霜12 盎司奶油芝士，近室温3/4 杯无盐黄油室温1 茶匙椰子提取物5 杯 (596 g) 粉糖1 1/2 杯椰丝方向蛋糕:烤箱预热到 350 度。黄油 3 9 寸圆蛋糕平底锅和线底部的每一轮新的羊皮纸、 黄油羊皮纸和拨出锅。蛋糕面粉过筛到一个大碗，然后加入泡打粉和盐，搅拌混合 20 秒。电动搅拌机，装有桨附件，碗里混合在一起砂糖、 黄油和菜籽油中速搅拌均匀。一次添加一个蛋黄和混合搅拌后每个加法 (储备 2 蛋清)，然后在椰子和香草提取物中混合使用。在三个工作分隔批处理，开始和结束与面粉混合，添加 1/3 的面粉混合物，与 1/2 的椰子牛奶交替和混合一起，直到后再加 (如果你不要有擦伤的碗面桨附件、 停止搅拌，偶尔刮两侧和底部)。In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must). Store in an airtight container.For the Coconut Cream Cheese Frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

結果 (中文) 3:

3杯面粉（360g）
1汤匙发酵粉
1 / 2茶匙盐2杯（
396克）砂糖
3 / 4杯无盐黄油，室温
1 / 4杯菜籽油
1 1 / 3杯罐装椰奶摇匀，室温*
2个大鸡蛋，在室温下，蛋黄和蛋清分开
1茶匙椰子提取物
1 / 2茶匙香草精，4大
蛋清，室温
1 / 8茶匙酒石
椰子奶油乳酪糖霜
12盎司奶油奶酪，近室温
3 / 4杯无盐黄油，室温
1茶匙椰子提取物
5杯（596g）糖粉
1 1 / 2杯椰丝
方向
的蛋糕：
烤箱预热至350度。黄油3英寸的圆形蛋糕盘和一个圆形羊皮纸的每一行的底部，黄油羊皮纸和套锅放在一边。
过筛的面粉入大碗中，再加入发酵粉和盐混合，搅拌20秒。在一个电动搅拌机碗中，装有桨装置，将砂糖、黄油和低油混合在一起搅拌，直到很好地结合起来。加入蛋黄搅拌一次，每次加入后的组合（备用2蛋清），然后混合在椰子和香草提取物。分三批工作，开始和结束的面粉混合，加入1 / 3的面粉混合物，交替与1 / 2的椰奶搅拌直到每加入组合（如果你没有桨附件，刮的碗，双方停止搅拌机和刮两侧和底部偶尔
）在一个单独的碗中混合，用电动搅拌机，搅拌6蛋清和牙垢中高速奶油稠为止（但不干）峰的形成。用橡皮刮刀小心地折1 / 3的蛋清加入蛋糕糊的同时，折后再加混合（不要过度搅拌，将蛋清）。在准备好的蛋糕盘之间分块。传播面糊成均匀的一层，放入预热好的烤箱直到牙签插入蛋糕中心出来干净，约19 - 22分钟。允许在蛋糕盘冷却5 - 10分钟，然后运行一刀沿边缘的蛋糕和反转每个到一个电线机架冷却。完全冷却至所需，一层霜层，再加上一层和霜，然后用上一层和霜层。把蛋糕站在一个有边的烤盘中，撒上椰丝饼均匀（轻压边坚持。我只是做了一个框更容易清理不必须的烤盘）。储存在密闭的容器。
的椰子奶油乳酪糖霜：
在一个装有桨装置的电动搅拌器的碗中，搅拌奶油乳酪，直到光滑蓬松。混合在椰子提取物。在培养基上加上粉末状的糖和鞭子，直到光滑蓬松。如果需要冷藏结霜是流鼻涕（松软细腻，一旦你得到它的毛椰子将帮助它呆的地方）。