2 cups all-purpose flour (plus a bit extra to flour cake pan)
1 tsp. kosher salt
2 tsp. baking powder
1 cup coconut milk
1/2 tsp. fresh grated ginger
1/2 cup honey
1/2 cup canola oil
1 cup unsalted butter (room temperature)
1 1/4 cups sugar
4 large eggs
2 large egg yolks
2 cups unsweetened shredded coconut
16 oz. cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/4 tsp. salt
5 cups powdered sugar (sifted)
2 tsp. lemon zest
3 cups coconut chips (toasted, See Chef’s Notes)
Directions
Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
Arrange racks in top and bottom thirds of oven, and preheat oven to 350°F/177°C. Lightly spray each cake pan with nonstick spray, and dust with flour. Set aside.
In a medium bowl, whisk together the flour, 1 tsp salt and baking powder. Set aside. In a separate mixing bowl, whisk together coconut milk, ginger, honey, and canola oil. Set aside. Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer. Place 1 cup butter and 1 1/4 cups sugar into the bowl and cream on speed 8 for 3-4 minutes, or until light and fluffy. Reduce speed to 4; add eggs, one at a time, then add yolks, one at a time, beating after each addition and scraping down the sides of the bowl with a spatula. Reduce speed to 2 and add the dry and wet mixtures, alternating between the dry mixture and the wet mixture, adding all in 3 additions. Reduce speed to 1 and add in 2 cups shredded coconut, and stir just until incorporated.
Divide batter between the two prepared 9″ cake pans; smooth tops with a spatula. Bake until a tester inserted into center of cakes comes out clean, 22–27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Frosting and Assembly: Using an electric mixer, beat cream cheese, 1 cup butter, lemon zest and 1/4 tsp salt on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Once smooth, add in 4 cups of the powdered sugar, beat at speed 1 for 30 seconds, then increase to speed 6 and beat until smooth, about 2 more minutes.
Using a long serrated knife, cut completely cooled cakes in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Generously spread a thick layer of frosting over the half. Place a layer of cake on top of the frosting, create another layer of frosting, and then continue the process with the other cake slices. Finally, frost the entire cake, then chill the cake for 30 minutes to set the frosting. Once frosting is set (but not hardened), gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
Chef’s Notes: To toast coconut chips: Preheat oven to 350°F/177°C. Place coconut chips in a single layer on a rimmed baking sheet. Toast until some of the chips are fragrant and golden brown (some will remain white), 4–7 minutes; let cool completely. Can be made 3 days ahead. Store airtight at room temperature.
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