Of all the things in this world, diet or not, I find a great coconut cake irrisistable.  I can’t tell you what it is, the flavor, the texture or just the plain big, tall, fluff of white.  Coconut cake is heaven on a pedestal!  There are so many versions and each one is delicious.  I haven’t run across a bad one yet!  Here is a recipe that I have found close to perfection.  If you feel inclined I haved included a lemon filling recipe.  You can put this between the layers instead of the frosting for an extra indulgent finish.

• 3 cups (360g) cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups (396g) granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup canola oil
• 1 1/3 cups well shaken canned coconut milk, at room temperature*
• 2 large eggs, at room temperature, yolks and whites separated
• 1 tsp coconut extract
• 1/2 tsp vanilla extract
• 4 large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• 1 tsp coconut extract
• 5 cups (596g) powdered sugar
• 1 1/2 cups shredded coconut

For the cake:

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
• Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don’t have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
• In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 – 22 minutes. Allow to cool in cake pan 5 – 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
• Frost top of one layer, add another layer and frost then top with last layer and frost top and sides. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up – not a must). Store in an airtight container.

For the Coconut Cream Cheese Frosting:

• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract. Add powdered sugar and whip on medium speed until smooth and fluffy. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).
• Recipe Source: Cooking Classy

Lemon Filling

• 1/2 cup sugar
• 3 tbsp. cornstarch
• 1/2 tsp salt
• 2 egg yolks
• 3/4 cup water
• 1/3 cup lemon juice
• 2 tbsp. butter

Mix sugar, cornstarch and salt in medium saucepan. Stir in egg yolks and water with a whisk.  Cook, stirring constantly, until mixture thickens and bubbles 1 minute.  Remove from heat.  Stir in lemon juice and butter until well blended.  Cool completely.