• Preheat the oven to 350 degrees F. Spray 3 8-inch pans with nonstick baking spray and set aside.
• To the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, baking powder, kosher salt, sweetened coconut flakes, butter, and sugar. Mix on medium speed for 1-2 minutes, until the mixture takes on a sandy texture and the butter is fully incorporated.
• In a separate bowl, whisk together oil, egg, egg whites, coconut emulsion, vanilla bean paste or extract, canned coconut milk, and sour cream. Whisk until smooth.
• Pour into the stand mixer and mix on medium speed for 2 minutes, half way through scraping down the sides of the bowl and continuing to mix. 
• Divide the batter equally among the three pans and bake for 25-30 minutes, until a toothpick comes out of the center clean. Allow the cakes to cool in the pan for 15 minutes, and then turn over onto a wire rack to cool completely.

Make the Coconut Cream Cheese Frosting

• Add butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter for 2 minutes, then add the cream cheese and continue to mix for 2 minutes. 
• Add powdered sugar, coconut emulsion, heavy cream, meringue powder, and vanilla bean paste or extract. Mix until silky and smooth, about 2 minutes. Scrape down the sides of the bowl as needed and continue to mix until all ingredients are fully combined and smooth.

Frost the Cakes

• Once the cakes have cooled completely, place one cake on a cake stand or serving plate.Tip: if the cakes are uneven or have a dome in the center of the cake, simply use a knife or cake leveler to make it into one flat cake.
• Add a generous amount of cream cheese frosting on top, about a cup, and use a flat spatula to smooth the icing into an even layer. Place the second layer on top and add another cup of frosting on top and smooth into an even layer.
• Add the third layer on top, and begin to frost the entire cake, ensuring that all of the cakes are lined up on top of each other. (Pro tip: You can add frosting to a piping bag and pipe icing all over the cake for easier application)
• Use a flat spatula for smooth the icing evenly all over the cake. Place the cake in the refrigerator to set the crumb coat (this is the first layer of frosting that sets in the refrigerator to seal in the cakes moisture).
• Apply the second layer of cake and grab the coconut shreds press them on the sides and top of the cake. Ensure that the cake is coated completely in the coconut shreds.