This moist cake is easy to make - no stand mixer required! And it's delicious, too!
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
3 cups whole milk
2 cups oil
1 tablespoon vanilla extract
2 tablespoons coconut extract
1 cup egg whites (from about 8 large eggs)
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Coconut Cream Cheese Frosting
1 package (8 oz) cream cheese, room temperature
1 stick (1/2 cup) butter, room temperature
2 teaspoons vanilla extract
1 tablespoon coconut extract
4 cups powdered sugar
2 cups sweetened shredded coconut
Beat cream cheese and butter together with an electric mixer until creamy. Beat in extracts. Gradually beat in powdered sugar until completely combined. Frost cooled cake, using the back of a spoon to apply down the tube hole, then apply coconut.
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