Chocolate Chip Coconut Cake

What You Do:

Cake:

5 large egg whites

1 1/2 cup unsweetened coconut milk

1 tablespoon coconut flavoring

3 cups cake flour

2 1/3 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter room temperature

3/4 cup mini chocolate chips 

CREAM CHEESE BUTTERCREAM FROSTING:

8 ounces cream cheese room temperature

1/2 cup unsalted butter room temperature

4 cups powdered sugar 

1-3 Table unsweetened coconut milk 

1 teaspoon coconut flavoring

1 cup flaked or shredded coconut

WHIPPED CREAM CHEESE FILLING:

1 cup of the Cream Cheese Buttercream Frosting (above)

1 cup heavy whipping cream

What You Do:

Preheat oven to 350 degrees. Butter and flour two or three 8-inch or 9-inch cake pans.

lightly whisk together the egg whites, 1/2 cup of the coconut milk, and coconut flavoring.

In the bowl of a stand mixer combine the flour, sugar, baking powder, and salt. Add the butter and remaining 1 cup coconut milk and mix on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Add mini chocolate chips and mix until just blended.

Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

TO MAKE THE BUTTERCREAM:

Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk to reach a spreadable consistency. Mix until smooth.

TO MAKE THE WHIPPED CREAM CHEESE FILLING:

With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.

TO FROST THE CAKE:

If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the remaining cream cheese buttercream and cover in the shredded coconut.

Chill for one hour before serving. Store in the fridge, cake will keep for several days.

(Recipe adapted from completelydelicious.com)