Anne Byrn's Coconut Cake – Cherry Bombe

Ingredients

• Shortening or butter and flour for prepping the pan
• 3 cups (336 grams) cake flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup whole buttermilk
• ½ cup canned coconut milk
• ¼ cup vegetable oil (or light olive oil)
• 1 teaspoon pure coconut extract
• 1 teaspoon pure vanilla extract
• 1½ sticks (12 tablespoons) unsalted butter, at room temperature
• 2 cups minus 2 tablespoons (370 grams) granulated sugar
• 3 whole large eggs plus 2 egg whites, at room temperature
• 8 ounces cream cheese, at room temperature
• ¼ teaspoon kosher salt
• 3 cups (285 grams) confectioners’ sugar
• ½ teaspoon pure coconut extract
• ½ teaspoon pure vanilla extract
• 2 tablespoons coconut milk, if needed to smooth out the icing
• 3 cups sweetened shredded coconut, for garnish