This moist white cake recipe uses simple ingredients and makes a two-layer 8 inch cake with a tasty coconut pudding and frosting to frost and fill the cake.
Preheat oven to 350F
Grease and flour 2 8 inch round cake pans with butter.
Cream together butter and sugar until light and fluffy.
In a separate bowl whisk together flour, baking powder and salt. Add this to butter mixture, along with milk, water and vanilla and mix until well incorporated. Set aside.
Whip egg whites until soft peaks form. Fold into cake batter until incorporated.
Pour batter into prepared cake pans and bake for 30 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.
Whip together heavy cream, coconut milk and sugar until stiff peaks have formed.
In a small pot heat coconut milk, sugar, starch and vanilla on medium high heat. Whisk constantly until mixture has thickened, remove from heat. Pour into bowl and chill in fridge until it has set.
Frost the cake with coconut frosting in between, on sides and on top. Whisk the pudding to smooth it out and spread on top of cake. Serve.