For the cake
Put the flour, sugar, salt, baking soda and baking powder in a sieve, and sift them all together in the mixer bowl.
Add the butter and mix at low speed with the rest of the ingredients using the flat pastry beater, until well blended.
Add the slightly beaten egg whites to the mixture, together with the coconut milk.
Add the vanilla and coconut extracts.
Continue mixing with the flat beater and add the coconut shavings.
Remove the bowl from the mixer and stir the mixture using a spatula.
Place parchment paper on the bottom of two round cake tins (diameter 24 cm.) and butter/flour the sides.
Pour the mixture into the two forms, dividing them evenly and bake in a preheated oven at 170°C for 30-35′ until a knife comes out clean when you dip it in the cake mix.
Let the two cakes cool.
For the frosting
Beat the butter, soft cheese and salt in the mixer with the flat pastry beater at low speed and then at medium speed for 3′.
Add the vanilla and coconut extracts to the mixture, mix slightly, turn to low speed and start adding the powdered sugar.
After adding all the sugar, slightly turn up the speed, beat for another 30 seconds and then put the frosting in the fridge.
To set up your cake after everything is cooled, place one cake on a large plate, spread a layer of frosting, place the next cake on top, and cover the entire surface with the rest of the frosting. Sprinkle with some grated coconut.
For best results, use full fat, canned coconut milk, as it’s slightly more concentrated and “sets” much better. Following the same recipe, you can prepare small cupcakes which you can top with frosting and, why not, colored truffles.