Coconut Cloud Cake

Step 1 -Position the oven racks to the middle and lower third of the oven.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -Line three (9-inch) round cake pans with parchment paper.

Step 4 -Use the extra butter to grease each of the parchment paper layers, then coat each with the extra flour.

Step 5 -In a medium bowl, add 2 3/4 cups of the flour, the baking powder, the baking soda, and 1/2 teaspoon of the salt and whisk to combine.

Step 6 -In a small bowl, add the buttermilk and the coconut cream and whisk to combine.

Step 7 -In a separate medium bowl, add 2 sticks of the butter and 1 1/4 cups of the granulated sugar and beat with an electric hand mixer until it is light and fluffy, about 4 minutes.

Step 8 -Add the egg yolks, 1 at a time, to the butter-sugar mixture and beat until combined after each addition.

Step 9 -Add 2 teaspoons of the vanilla extract and 1 teaspoon of the coconut extract to the egg mixture and beat until they are combined.

Step 10 -Reduce the mixer speed to low.

Step 11 -Alternate adding the flour mixture and the buttermilk-coconut cream mixture, in 3 batches, to the egg mixture and slowly beat until it is combined.

Step 12 -In a large bowl, add the remaining granulated sugar and the egg whites and beat with an electric hand mixer until stiff peaks form, about 4-5 minutes.

Step 13 -Use a rubber spatula to gently fold the egg white-sugar mixture into the batter mixture.

Step 14 -Evenly divide the batter between the prepared cake pans.

Step 15 -Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, about 30-35 minutes.

Step 16 -Place the cake pans on a wire rack and let the cakes cool, about 20 minutes.

Step 17 -Use a small knife to loosen the edges of the cakes, then invert them onto the wire racks.

Step 18 -Carefully discard the parchment paper and let the cakes cool completely.

Step 19 -In the bowl of an electric stand mixer, add the remaining 2 sticks of the butter and the cream cheese and beat on high speed until it is smooth.

Step 20 -Reduce the mixer speed to low.

Step 21 -Add 1 1/2 cups of the powdered sugar to the butter-cream cheese mixture and beat until it is combined.

Step 22 -Add the remaining powdered sugar, the remaining salt, the remaining vanilla, and the remaining coconut extract to the butter mixture and beat until it is light and fluffy, about 3 minutes.

Step 23 -Place 1 of the cake layers on a platter and cover it with 2/3 cup of the frosting.

Step 24 -Add the second cake on top of the frosting layer and cover it with 2/3 cup of the frosting.

Step 25 -Repeat the frosting process with the remaining cake and the remaining frosting, covering the cake on the top and the sides.

Step 26 -Sprinkle the cake with the shredded coconut and gently press it into the frosting.

Step 27 -Slice and serve.