Thursday, January 22, 2009
Recipe courtesy Cooking Light 2001
3 images courtesy Google Images
I usually insist on making my cakes from scratch, but I almost think this one is better if you use a box mix. There is something about the lightness that comes from a white cake box mix. Just add 1 tbsp coconut extract to your cake mix and split into two nine-inch rounds. I also prefer less coconut on the finished cake and then I serve with a bowl of shredded coconut on the side. I also really like unsweetened shredded coconut. Enjoy!
1 tablespoon cake 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 can light coconut milk -- (14-ounce)
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup sweetened coconut flakes -- divided
1. Preheat oven to 350 degrees.
2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
3. 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.
4. Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 degrees 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.
5. 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. Yield: 14 servings.