


Instructions
Make the cream of coconut:
- Combine coconut milk, sugar, and a pinch of salt in a saucepan. Cook on low heat for 15 minutes, stirring occasionally. Transfer to a clean bowl and set over ice to cool to room temperature.
Make the frosting:
- In the bowl of a standing mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed for about 2 minutes until completely smooth. Sift in the powdered sugar and salt. Beat until fluffy.
- Refrigerate the frosting.
Make the cake:
- Preheat the oven to 325° F. Butter one 8-inch round cake pan. Line the bottom of the pan with parchment paper. Butter the parchment.
- In a large bowl, sift the flour, baking powder, salt, and baking soda.
- In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until combined. Increase speed to high and beat until light and fluffy, about 2 minutes. Reduce speed to medium. Add eggs and the egg yolk one at a time, beating well after each egg and scraping down the sides of the bowl with a spatula.
- In a small bowl, combine cream of coconut and buttermilk.
- Fold half of the dry ingredients into the egg mixture, then fold in half of the coconut mixture. Repeat.
- Transfer the batter to the cake pan. Allow the batter to rest in the pans for 5 minutes so the flour has a chance to hydrate, then place cake in the oven.
- Bake for 50 to 55 minutes or until a toothpick inserted in the centers comes out clean.
- Cool in pan on wire racks for 10 minutes. Invert the cake on the racks. Cool the cake for 1 ½ hours before frosting. You may wrap the cake in plastic wrap and refrigerate for up to 4 hours.
Assemble the cake:
- Slice the cake in half horizontally with a long serrate knife. Place the bottom layer on a cake plate, placing strips of parchment under the edges to keep the plate clean. Spread the frosting evenly over the bottom layer with an offset spatula.
- Dust the frosting with 2 tablespoons of coconut flakes.
- Place the second layer on top. Frost the sides and top. Dust completely with remaining coconut flakes. You may use parchment paper to adhere coconut to cake.
- The cake should be served within a few hours at room temperature. The cake can be stored in an airtight container for up to a day.