Now, you have every right to be skeptical – I probably would too. But there’s one foolproof way to find out whether the title is correct. Make. This. Cake. Just once – but I promise that after doing it once you’ll come back for more.
It’s a variation on a very, very expensive cake that a fancy Los Angeles bakery sells. There are multiple takeoffs of the recipe online, and this is my version which, of course, I think is the best.
Ingredients
Cake
- 3 cups flour
- 1 ½ t baking powder
- ¼ t salt
- 1/8 t nutmeg
- 1 ½ cups sugar
- ½ cup butter, brought to room temperature
- 2 eggs
- 2 egg whites
- 2 t vanilla
- ½ t almond extract
- 1 can (13.5 oz.) unsweetened coconut milk
- 1 ¼ cups sour cream
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
Frosting
- 2 cups sweetened shredded coconut
- ¼ cup butter, brought to room temperature
- 8 oz. cream cheese, brought to room temperature
- 2 t vanilla
- ¼ t almond extract
- 2 T heavy whipping cream
- 2 ½ cups powdered sugar
Directions
Word of warning, this takes a little time and a lot of bowls but it’s totally worth it.Butter and flour (or spray) a bundt cake pan and set that aside.
Start by putting the flour, baking powder, salt and nutmeg into a large bowl and whisking until well combined. Set aside.
In a large, separate bowl put the sugar and butter and mix until creamy, just a couple minutes. If you have a stand mixer, this is the best place for this since we’re gonna add a ton of ingredients here.
Add in your two eggs and mix again until well combined. Next add in your egg whites, vanilla and almond extract and mix again until well combined.
Next, add in the unsweetened coconut milk (don’t go for the lowfat, use the regular – you’re making a cake here, not tofu) and the sour cream. Again, mix until well combined.
Ok, now go get your whisked dry ingredients and slowly add those to your bowl, mixing the entire time. 
Finally, stir (don’t mix) in the white chocolate chips and coconut shreds until they’re well distributed.
Bake at 350 for about an hour or until the edges are a nice golden brown and a toothpick inserted comes out dry. Take the cake out of the oven and move to a wire rack to cool. After about 10 minutes in the pan, remove the cake and let it finish cooling on its own.
While the cake is cooking and cooling you can start on the frosting.
Take your shredded coconut and put it in a skillet over low heat and toast them until they’re a nice golden brown. Do it slowly and watch them carefully – they can go from no color to burnt very quickly.
Move your toasted coconut to a bowl and set aside.
In a separate large bowl add the butter, cream cheese, vanilla, almond extract and whipping cream and mix until well combined. Slowly add in the powdered sugar and mix (as always, don’t add it all at once or you’ll end up with powdered sugar flying everywhere and you don’t want that). Finally, take about half of your toasted coconut and stir that into the frosting. Leave the remaining half separate.
Once the cake is completely cooled you can frost it. Take your frosting and cover the cake. Before the frosting sets, take the remaining toasted coconut and sprinkle that over the frosting. You can also gently pat it with your (clean) hands to make sure it sticks to the frosting.
You can eat immediately or refrigerate the cake (though if you do that, I’d suggest letting the cake or the cake slice get a little closer to room temperature before digging in so that the flavors really shine through).
This cake is fantastic. A little work but damn, it’s impressive.
Ugly Desserts 
I will try this recipe soon. Thanks for sharing. .
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