Coconut Cake
Lisa Furlong
ingredients
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 can (13.5 oz) coconut milk
- 1 cup sweetened flake coconut, finely chopped
- Frosting and Filling:
- 1 pkg (8oz) reduced-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 box (16oz) confectioners’ sugar
- 1/2 cup strawberry preserves
- 1 1/2 cups sweetened flake coconut
directions
- 1
Heat oven to 350°. Coat two 9-in round cake pans with cooking spray. Line bottoms of pans with wax paper, and spray paper.
- 2
Cake: In large bowl, whisk together flour, baking powder and salt. Set aside.
- 3
In another large bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until combined.
- 4
Beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.
- 5
Bake at 350 for 40 min or until toothpick inserted comes out clean. Cool in pans on wire rack for 15 min. Remove cake layers from pans and cool completely.
- 6
Frosting: In large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Beat in confectioners’ sugar until smooth.
- 7
Trim cake layers level. Place one cake layer on a plate and spread top with preserves. Add remaining cake layer and secure with skewers. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut onto sides of cake. Refrigerate 1 hr before slicing.
Source: Lisa Furlong
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