Ingredients:
3 cups cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cups granulated sugar
¾ cups honey
1 cup butter
1 tsp vanilla extract
½ tsp almond extract
½ tsp lemon zest
4 eggs separated
¼ tsp cream of tartar
1 cup coconut milk
½ cup milk
½ cup unsweetened shredded coconut
Frosting
16 oz cream cheese
½ cup butter, softened
½ tsp vanilla extract
¼ tsp almond extract
¼ cup honey
2 cups powdered sugar
Shredded coconut
Preparation:
- Preheat oven to 350 degrees F
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat together sugar, butter, egg yolks, vanilla and almond extracts. Then alternate adding the coconut milk and milk and dry ingredients.
- In a separate bowl, whisk egg whites with cream of tartar, then gently fold into batter.
- Add shredded coconut until just combined.
- Divide cake batter between three pans lined with If You Care Parchment Paper Rounds and bake for about 45 minutes.
- While cakes are baking, combine cream cheese, butter, vanilla extract, almond extract, honey and powdered sugar until smooth. Use to ice cake, then cover with shredded coconut.