Coconut Cream Cake with Coconut Milk for 12 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a stand mixer fitted with a paddle attachment, combine cake flour, granulated sugar, baking powder, and salt. Mix on low until blended.
3. Add the softened butter and 240ml (full amount) of the coconut milk. Mix on low until the dry ingredients are moistened, then increase speed to medium and beat for 90 seconds to build cake structure.
4. In a separate bowl, whisk together the egg whites and coconut extract. Add to the mixer in three additions, beating for 20 seconds after each to fully incorporate.
5. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is warm, whisk together the cream of coconut and 60ml of coconut milk. Use a wooden skewer to poke holes across the entire surface of the cake and pour the soak slowly over the top.
7. In a chilled bowl, whisk the heavy whipping cream, mascarpone cheese, and powdered sugar until stiff peaks form. Spread evenly over the completely cooled cake.
8. Garnish with the toasted unsweetened coconut flakes. Chill for at least 2 hours before serving to allow the crumb to set.