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Ingredients
  • subheading: FOR THE CAKE:
  • ¾ cup canned unsweetened coconut milk
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
  • subheading: FOR THE FROSTING:
  • 12 oz cream cheese, at room temperature
  •  
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • Pinch salt
  • 4 cups confectioners' sugar
  • 1½ cups sweetened shredded coconut
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