adapted from Baking in American by Greg Patent
Makes one 9 inch two layer cake, 12-16 servings
3 cups sifted cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 tsp pure coconut extract
2 tsp pure vanilla extract
1 1/2 cups plus 1/3 cup sugar
8 large egg whites (6 whites in one bowl; the remaining two in another)
1 1/4 cups canned unsweetened coconut milk, stirred well before measuring
Icing
4 large egg whites
1/8 tsp salt 1/4 cup light corn syrup
2 Tbsp water
2 1/2 cups confectioners' sugar
1 tsp pure coconut extract
1 tsp pure vanilla extract
2 1/2 cups sweetened coconut
Adjust oven rack to lower third position, preheat oven to 350 degrees F. Butter two 9 inch round cake pans. Line the bottoms with rounds of parchment. Butter the paper and dust the bottoms of the pans with flour.
Sift flour with baking powder and salt; set aside.
In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Add the coconut extract and vanilla, and 1/4 cup of the sugar and beat on medium-high speed for 1 minute. Beat in 1 1/4 more cups of the sugar about 1/4 cup at a time, beating for 20 to 30 seconds after each addition, then beat for 5 minutes. Add 2 of the egg whites and beat on low speed until incorporated, then increase the speed to medium and beat for 2 minutes.
On low speed, add the flour mixture in 4 additions, alternating with the coconut milk, beginning and ending with the flour and beating only until smooth after each addition.
In a large bowl with clean beaters, beat the remaining 6 egg whites on medium speed until they form very soft peaks that droop at their tips. Gradually beat in the remaining 1/3 cup sugar in 4 installments, beating for about 10 seconds between additions, then increase the speed to medium-high and beat until the whites are thick and shiny like marshmallow cream and form peaks with lightly drooping points. With a large rubber spatula, transfer about one fourth of the whites to the batter. Gently fold in the whites, using 6 or 7 broad strokes; do not be too thorough. Gently fold in the remaining whites in 3 additions. Carefully divide the batter between the two pans, handling it as gently as possible. To level the batter, rotate the pans briskly on the countertop.
Bake for 35 minutes to 40 minutes, until the layers are golden brown and just beginning to pull away from the sides and a toothpick inserted into the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Run a small sharp knife around the layers to release them from the pans. Cover the pans with wire racks and invert. Carefully lift off the pans and the papers, then replace the papers on the layers. Cover the cakes with other racks, invert, and cool completely right side up.
Place one of the cooled cake layers upside down on a cake plate and remove the paper; set aside.
Place the dulce de leche in a saucepan fill the saucepan with water about 1/3 of the way up the can. Warm the dulce de leche until it is spreadable.
For the icing, you'll need to construct a large water bath using a medium saucepan set in a large deep saute pan. Put about 2 inches of water in the larger pan and set it over moderate heat. When the water is hot, combine the egg whites, salt, corn syrup, water, and confectioners' sugar in the saucepan. Set the pan in the hot water bath and beat with an electric mixer on high speed for 5 to 6 minutes, until the icing forms stiff peaks when the beaters are raised. Immediately remove the pan from the water bath and scrape the icing into a large bowl. Add both extracts and beat the icing on high speed until it is very thick, like a stiff meringue. You must use the icing right away; work quickly.
Spread the warm the dulce de leche over the cake layer on the cake plate.
Place the second cake layer right side up on top of the coconut icing.
Stir the icing to make sure it is perfectly smooth and spread a thick layer over the sides of the cake. Spread the remaining icing on top. Sprinkle 1/2 cup coconut on top of the cake. Using the palm of one hand, press the remaining 1 1/4 cups coconut all over the sides.
Let stand for about 1 hour (or up to 8 hours) before serving. To serve, rinse a knife in hot water and shake off the excess water before making each cut.
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