Old Fashioned Coconut Cake

Methods:

For the Cake:

1. Prepare the Egg Whites: In a separate bowl, whisk the egg whites with 1/2 cup of the buttermilk until just combined. Set aside.
2. Cream Butter and Sugar: In a mixing bowl, combine the butter, sugar, vanilla extract, and aniseed oil. Beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl.
3. Add Dry Ingredients: Gradually add the cake flour, baking soda, and kosher salt to the butter-sugar mixture, continuing to mix until just combined.
4. Incorporate Wet Ingredients: Whisk the egg white mixture into the batter until well combined. Add the remaining milk and beat the mixture for 3 to 4 minutes, scraping the sides of the bowl occasionally.
5. Add Coconut: Gently fold in the sweetened shredded coconut into the batter.
6. Bake: Preheat your oven to 350°F (180°C). Grease two 9-inch cake pans with baking spray. Divide the batter evenly between the pans. Bake for 26-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes, then transfer them to a cooling rack to cool completely.

For the Frosting:

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