Double-Coconut Cake

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