Preheat the oven to 350°F. Line the bottoms of 3-9” cake pans with parchment paper and lightly spray with baking spray. Set aside.

In a large mixing bowl, combine cake flour, regular flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and butter. Beat on medium speed for 2 minutes.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then add egg whites. Mix until just combined.

Add sour cream, coconut extract, and vanilla. Mix to combine.

Add coconut milk and mix. Slowly add in the flour mixture and mix until just combined.

Add shredded coconut and mix to incorporate.

Divide the batter into the 3 prepared cake pans. Bake for 28 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs.

Once baked, remove from the oven and set onto a wire cooling rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, butter, vanilla, and coconut extract.

Mix on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat for 2 minutes.

Add melted butter and scrape down the sides of the bowl with a rubber spatula. Beat on medium-high speed for 3-4 minutes until white and fluffy.

Once cakes are completely cool, carefully remove them from the cake pans.

Place the 1st cake onto a plate or cake stand. Add about 1 cup of frosting to the center of the cake and use an icing spatula to smooth out.

Top with the 2nd cake and repeat the frosting process, ending with the 3rd cake on top.

Once all of the cakes have been layered, frost the top and sides of the cake. Apply a very light coat of frosting on the edges, just enough for the coconut to stick.

Spoon the remaining frosting into a piping bag fitted with a star tip.

Pipe swirls onto the top of the cake. Press shredded coconut onto the sides of the cake.

Cut into 12 pieces and serve.