Double-Coconut Cake

Randy Mayor; Lydia DeGaris-Pursell
Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.
Yield: 14 servings
Ingredients
- Cooking spray
- 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 (14-ounce) can light coconut milk
- 1 tablespoon vanilla extract
- Fluffy Coconut Frosting
- 2/3 cup flaked sweetened coconut, divided
Preparation
Preheat oven to 350°.
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 into prepared pans. Sharply tap the pans once on countertop 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 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.
(Totals include Fluffy Coconut Frosting.)
Nutritional Information
- Calories:
- 298 (24% from fat)
- Fat:
- 7.9g (sat 5g,mono 1.7g,poly 0.3g)
- Protein:
- 3.4g
- Carbohydrate:
- 53.8g
- Fiber:
- 0.4g
- Cholesterol:
- 42mg
- Iron:
- 1.6mg
- Sodium:
- 273mg
- Calcium:
- 52mg
Member Ratings and Reviews
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This cake was fantastic! Everyone that ate it said it was delicious. I will definitely be making it again. I halved the recipe and only made one layer. I also substituted half on the butter for fat free vanilla yogurt. I also used all purpose flour instead of the cake flour. The only thing bad about this recipe was the frosting did not turn out at all. It was very runny. This is the frosting I used.
With a wire wisk, wisk 4 oz softened cream cheese, add 1/2 c powdered sugar, 1/4 c milk, 1/4 t coconut extract. Mix. Then fold in 8 oz tub of Cool Whip Free. Frost cake then sprinkle with coconut. This frosting makes enough for a two layered cake.01/24/10
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My families new favorate cake! It is the most delicious cake I have ever tasted! Have had several requests for this cake since the first time I made it!01/01/10




