Name: Coconut-Mint Cream Cake
Yield: 8 to 10 Servings
Ingredients: 2¾ cups cake flour; 4 teaspoons baking powder; ¾ teaspoon salt; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon coconut extract (optional); ¾ cup (1½ sticks) unsalted butter, room temperature; 1½ cups sugar, divided; 4 large egg whites; 1 14-ounce can sweetened condensed milk; 1 14-ounce can coconut cream; ⅓ cup chopped fresh mint leaves; ¼ cup sugar; 3 tablespoons water; 1½ cups heavy whipping cream, chilled; Sweetened flaked coconut

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