A taste of a tropical paradise in every slice. ⁣Take a slice and fall in love with this coconut vanilla frosting recipe. Say hello to your new favorite dessert! #sponsored by @oikos ⁣ ⁣ INGREDIENTS:⁣ 2 1/4 cups all-purpose flour, plus more for pans⁣ 1 cup unsweetened and shredded coconut⁣ 1 1/2 teaspoons baking powder⁣ 1 teaspoon kosher salt⁣ 1 1/2 cups granulated sugar⁣ 3 eggs, separated⁣ 1 cup mayonnaise⁣ 3/4 cup full-fat coconut milk⁣ 3/4 cup OIKOS Coconut Greek Yogurt⁣ 1 teaspoon coconut extract⁣ 1 teaspoon pure vanilla extract⁣ ⁣ FROSTING:⁣ 1 cup unsalted butter, room temperature ⁣ 4 ounces cream cheese, room temperature⁣ 4 cups powdered sugar, whisked⁣ 3 tablespoons milk⁣ ⁣ GARNISH:⁣ 3 cups lightly toasted unsweetened coconut chips⁣ STEPS:⁣ Preheat oven to 325 degrees. Spray 3 (6-inch) cake pans with nonstick spray, line with rounds of parchment paper and dust lightly with flour.⁣ In a large bowl, whisk together the flour, coconut, baking powder and salt.⁣ In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and egg yolks and beat until light and fluffy, about 3 minutes. Stop the mixer and add the mayonnaise, coconut milk, yogurt and extracts. Beat again until combined. Turn off mixer and add the dry ingredients. Beat again until just combined.⁣ Beat egg whites with a whisk attachment until soft peaks. Fold the whites into the cake batter.⁣ Divide the batter evenly among the 3 prepared cake pans. Bake for 25 to 27 minutes, until a toothpick inserted into the center comes out clean. Cool for 15 minutes on wire racks then remove from cake pans to cool completely. ⁣ For frosting - Cream together butter and cream cheese until smooth. Add the milk and sugar and continue to beat until combined and creamy.⁣ To assemble - Remove parchment and frost with a crumb coat. Place in the fridge to set for 30 minutes. Frost with remaining frosting. Garnish with toasted coconut.⁣