Soft, tender and fluffy triple coconut cake. This cake is all about the coconut flavor and texture.
Preheat oven to 350F and line two 8"x3" loaf pans with parchment paper. Set aside
In a medium bowl, sift the flour, baking powder and baking soda. Stir to combine. Set aside.
In a large measuring cup, place the sour cream, coconut milk and vanilla paste and mix to combine. Set aside.
In a bowl of a standing mixer fitted with the paddle attachment, place the butter, coconut oil and sugar and beat on medium until you have a fluffy mix. 4-5 minutes.
Lower speed to low and add the eggs one at a time, waiting for each egg to fully incorporate before adding the second. Scrap the sides and bottom of the bowl occasionally.
With the mixer on low-medium, add the flour in three additions alternating with the liquid mix in two additions. Starting and finishing with the dry mix.
Once you added the last part of the flour, turn the mixer off and with a rubber spatula fold in the shredded coconut and any flour strikes.
Divide the batter between the two pans, sprinkle with extra shredded coconut and bake on the middle rack for 45-55 minutes are until a tooth pick comes our clean from the middle of the cake.