Ingredients: |
Ingredients: Cooking spray
1 Tablespoon flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
1 jar store bought lemon curd
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided
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Directions: |
Directions:Preheat oven to 350° Coat 2 (9") round cake pans with cooking spray; dust with flour.
Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pans. Sharply tap the pans once on counter top to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with1/2 jar lemon curd and 1 cup Fluffy Coconut Frosting. Top with remaining cake layer; spread remaining curd then frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.
Fluffy Coconut Frosting
1 pkg. vanilla or white chocolate instant pudding
1 cup milk - Mix together with mixer or whisk until thick and smooth
Add: one 12 oz carton of thawed Cool Whip - Mix until well blended
Add: 1/3 cup flaked coconut - Mix well |
This recipe for Double-Coconut Cake (from Cooking Light) is from