• Preheat the oven to 350°F
• Prepare three 8”x2” round pans by lining them with parchment paper and then spray the paper with non-stick spray.
• Add the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix on low speed to blend. Add the soft butter and coconut oil and mix until evenly crumbly and looks like damp sand.
• Add the egg whites one at a time, then add the whole eggs, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
• Beat in the sour cream.
• In a small bowl, whisk the milk with the vanilla and coconut extract. Add this mix ⅓ at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
• Pour the batter into the prepared pans and bake for 26 to 32 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.

For the Frosting:

• In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens. This should be very thick, it will look like white school paste. Remove from heat and let it cool to room temperature. I put the pan into the freezer for a few minutes to get it really cold. It must be completely cool before you use it in the next step.
• While the mixture is cooling, cream the butter and sugar together until light and fluffy. (See Notes). Then add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it looks like whipped cream.
• Beat in the vanilla and coconut extracts.

To assemble:

• When the cake is cool, place one layer on a plate and spread icing on it then sprinkle with some of the shredded coconut. Repeat with each of the cake layers. Spread the icing on the outside of the cake and over the top, then use the remaining shredded coconut to garnish/cover the cake completely.
• Refrigerate until ready to serve.