Old-Fashioned Coconut Cake with 7-Minute Frosting

Ingredients

Instructions

1. 1Sift cake flour, baking powder, and salt into a medium bowl. Whisk the milk with the coconut milk in a glass measuring cup or small bowl. Beat the butter at medium speed until creamy in a large bowl with an electric mixer or using a stand mixer. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides of the bowl. Add the egg yolks and vanilla and beat until smooth. At low speed, add the dry ingredients in 3 batches, alternating with the milk mixture; beat until smooth.
2. 2In another bowl, using clean beaters, beat the egg whites at high speed until firm but not dry. Stir one-third of the beaten whites into the cake batter until smooth, then fold in the remaining whites until no white streaks remain.
3. 3Divide the batter evenly between the prepared cake pans and smooth the surfaces. Bake until the tops spring back when lightly pressed and a toothpick inserted into the centers comes out with just a few moist crumbs attached, about 35 minutes. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Peel off the parchment paper.