DOUBLE COCONUT CAKE
Yield: 14 servings
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 pure vanilla extract
Fluffy Coconut Frosting, recipe follows
2/3 cup flaked sweetened coconut, divided
Preheat oven to 350°F. 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°F 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.
*Coconut milk can be found with the Asian foods in the supermarket.
Nutritional Information (Totals include Fluffy Coconut Frosting.)
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
FLUFFY COCONUT FROSTING
Yield: about 4 cups (serving size: about 1/4 cup)
4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 teaspoon pure vanilla extract
1/4 teaspoon coconut extract
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°F. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.
Nutritional Information
Calories:54 (0.0% from fat)
Fat:0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:0.9g
Carbohydrate:12.7g
Fiber:0.0g
Cholesterol:0.0mg
Iron:0.0mg
Sodium:32mg
Calcium:1mg
