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Ingredients

Directions

  • Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, and spray paper.

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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 extracts; 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°F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake layers from pans and cool completely.

Frosting:

  • In 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. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.

Nutrition Facts

550 calories; 29 g total fat; 87 mg cholesterol; 240 mg sodium. 72 g carbohydrates; 5 g protein;

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