Preheat your oven to 350°F. Butter three 8-inch round cake pans generously, then line them with parchment paper. Dust with flour to prevent sticking.

In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and kosher salt.

In a mixing bowl, beat together the butter and sugar until light and fluffy.

Add in the whole eggs, egg whites, coconut extract, and vanilla extract. Mix until well combined.

Alternately add the dry ingredients and the milk into the butter mixture, starting and ending with the flour mixture. Beat just until combined.

Pour the batter evenly into the prepared cake pans. Bake for 40-45 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

For the frosting, whisk together the sugar and egg whites over simmering water until warm, then remove from heat and beat until thick, gradually adding the room-temperature butter until creamy.

Stir in the coconut extract, vanilla extract, and pinch of kosher salt.

Once the cake layers are cool, level them and frost each layer generously. Press the sweetened shredded coconut onto the sides of the cake for a delightful finish!