Ingredients: |
Ingredients: Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoons salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14ounce) can of light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 tablespoon water
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/3 cup flaked sweetened coconut, divided
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Directions: |
Directions:Preheat oven to 350º Coat 2 ( 9 inch) round cake pans with cooking spray, dust with 1 tablespoon 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 in to prepared pans.
Sharply tap the pans once on countertop to remove air bubbles. Bake at 350º 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.
Place 1 cake layer on a plate, spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake.
Store cake loosely covered in refrigerator.
Fluffy White Frosting
Place egg whites, cream of tartar, and salt in a large bowl. Beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook without stirring, until candy thermometer registers 238º. Pour hot sugar syrup in a thin stream over egg whites beating at high speed. Stir in extracts.
Yield about 4 cups |
This recipe for Double-Coconut Cake is from