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.