Serves: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Finishing Time: 45 minutes

3 cups cake flour
1 TB. baking powder
[1/4] tsp. kosher salt
8 oz. (2 sticks) unsalted butter
2 cups sugar
1 TB. coconut extract
1 TB. vanilla extract
4 eggs, separated
1 cup milk
2 cups shredded coconut, lightly toasted and divided
1 pint heavy whipping cream
1 TB. honey

1. Preheat oven to 350˚F. Coat a 9X13? baking pan with pan spray. Sift together flour, baking powder, salt, and set aside. In a large bowl, use a sturdy spoon or electric mixer to cream the butter and sugar until light and fluffy. Add the extracts and the eggs one by one. Add the sifted ingredients alternately with the milk. Fold in 1 cup shredded coconut. Divide batter between 2 pans, and bake at 350˚F for 30-45 minutes, until a pick inserted at the center of the cake comes out clean. Cool 10 minutes before inverting onto a rack. Cool completely.

2. Combine cream and honey and, using an electric mixer with a whip attachment, whip to stiff peaks. Frost cooled coconut cake, and top with remaining coconut. Keep refrigerated to preserve cream frosting.

Suggestions: Omit the coconut extract if you want. The white vanilla cake is a great base for all kinds of icings, like chocolate fudge, or strawberries and whipped cream.