Coconut cake with mirror glaze

Ingredients:

Cakes

• 14 tbsp unsalted butter, room temperature, plus extra for greasing pans
• 2.5 cups cake flour + extra for dusting pans
• 3/4 cup canned coconut milk, shaken well
• 0.5 cups of water
• 1 teaspoon vanilla paste
• 0.5 tsp coconut extract
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 and 1/3 cups granulated sugar
• Whites of 4 large eggs at room temperature

Glaze

• 340 g of cream cheese at room temperature
• 220 g unsalted butter at room temperature
• 0.5 tsp salt
• 3 cups powdered sugar
• 3/4 tsp coconut extract
• 2/3 cup sweet coconut flakes

Mirror glaze

• 2 bags of 7 g. powdered gelatin
• 1 cup of water
• 1.5 cups granulated sugar
• 2/3 cup condensed milk with sugar
• 1 package (300 g) white chocolate granules
• Snow white and sky blue gel food coloring
• Edible glitter, for sprinkling

Preparation:

1. Preheat the oven to 350°F (175°C). Grease the insides of two 9-inch (22 cm) cake pans with butter. Line the bottoms with parchment paper and grease the parchment. Dust the pans with flour and shake out any excess.
2. Bake the cakes:
   
   Combine the coconut milk, water, vanilla, and coconut extract in a liquid measuring cup. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the coconut milk mixture. Increase mixer speed to medium; beat until the dough is smooth, 30 seconds to 1 minute.
3. In a clean bowl, beat the egg whites with a mixer on medium-high speed until foamy. Gradually fold in the remaining 1/3 cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Fold half of the beaten egg whites into the batter, then fold in the remaining egg whites. Divide the batter evenly among the prepared pans and smooth the surface, then tap each pan on the counter to remove any air bubbles.
4. Bake the cakes until they spring back in the center when gently pressed, 30-35 minutes. Transfer to a wire rack and let cool for 15 minutes in the pans. Loosen the edges of the cakes from the sides of the pans with a knife and turn them out onto a wire rack; remove the parchment and let cool completely.
5. Meanwhile, prepare the glaze.:
   
   In a large bowl, beat the cream cheese, butter, and salt with a mixer on medium-high speed until creamy, about 3 minutes. Reduce mixer speed to low; beat in half of the powdered sugar until smooth. Add the remaining powdered sugar and coconut extract. Increase mixer speed to medium-high and beat until the frosting is fluffy, about 3 minutes. Set 1 cup of frosting aside in a separate bowl; fold in the coconut.
6. Place one cake layer on a 20cm cardboard circle. Spread coconut frosting on top and top with the second cake layer. Apply a thin layer of regular frosting to the top and sides of the cake to press down any crumbs. Refrigerate for 30 minutes, then spread the remaining frosting over the top to create a smooth finish. Refrigerate overnight or freeze for 2 hours.
7. Prepare mirror glaze:
   
   In a small bowl, combine the gelatin with 1/4 cup water, stir, and let sit for 5 minutes. In a saucepan, combine 3/4 cup water, granulated sugar, and condensed milk. Bring to a boil, stirring to dissolve the sugar. Remove from heat, add the gelatin mixture, and stir until completely dissolved.
8. Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let sit for 5 minutes, then stir until completely melted. Strain through a fine-mesh sieve. Divide the glaze equally into two small bowls; tint one portion with white food coloring and the other with sky blue. Let sit, stirring occasionally, until the glaze thickens and cools to 90°F (32°C).
9. Pour half the white icing into a medium bowl, then pour one-third of the blue icing into the center. Pour half of the remaining white icing into the center of the blue spot to create a target. Set the remaining icing aside for touch-ups.
10. Place the cake (on the cardboard) on an inverted small bowl set on a rimmed baking sheet. Starting at the outer edge, slowly pour the frosting in circles over the cake, working toward the center until the cake is completely covered, allowing any excess frosting to drip down the sides. Fill any bare spots with the remaining frosting; sprinkle with edible glitter. Let it sit on the baking sheet until the frosting stops dripping, about 30 minutes. Refrigerate until completely set, 1-3 hours.