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Coconut Cake




Source of Recipe


WWW


List of Ingredients




The Most Delicious Coconot Cake You've Ever Tasted from Family Circle's Christmas Issue

cake
3 cups cake flour (not self rising)
2 teasoppons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softenend
1 1/2 cups sugar
3 egs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 can (13.5 oz) coconut milk
1 cup sweetened flake coconut, finely chopped
Frosting and Filling
1 packages (8 oz) reduced fat cream cheese, softened
4 Tablesponns unslated butter, softenend
1 teaspoon vanilla exract
1 box (16 oz) confectioners' sugar
1.2 cup srtawberry preserves
1 1/2 cups sweetened flake coconut



Recipe





Heat oven to 350^ Coat two 8 inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, and srpay paper.

Cake: In a large bowl, whisk together flour, baking powder and salt. Set aside.

In another large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time beating well after each addition. Add vanilla and coconut extracs; beat until combined.

On low speed, 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.

Bake at 350^ for 40 minutes or until toothpick inserted in cneter comes out clean. Cool in pans on whire rack for 15 minutes. Remove cake layers from pans and cool completley.

Frosting: In a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. On low speed, beat in confectioners' sugar until smooth.

Trim cake layers level if crowned. Place one cake layer on a plate spread top with preserves add remaining cake layer. Secure with Skewers. Spread top and sides of cake with frosting. Remove skewers . Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.