Double Coconut Cake Recipe

Recipe courtesy of www.olivenation.com

Serves: 8-10

Bake Time: 45 minutes, plus cooling and frosting

Ingredients:

• 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
• 1 teaspoon coconut extract
• 2/3 cup flaked sweetened coconut, divided

Instructions:

1. Preheat oven to 350°.
2. Grease and flour 2 (9-inch) round cake pans with cooking spray to prevent sticking.
3. 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.
4. Pour batter into prepared pans. Sharply tap the pans once on the 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.
5. Place 1 cake layer on a plate; spread with 1 cup frosting. Sprinkle with 1/3 cup coconut. Top with the remaining cake layer; spread the remaining frosting over the top and sides of the cake. Sprinkle 1/3 cup coconut over the top of the cake. Store the cake loosely covered in the refrigerator.

Coconut Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup unsweetened coconut milk
• 1/2 - 1 tsp coconut extract or imitation coconut extract

Combine all ingredients in a large mixing bowl. Using an electric mixer, whip the ingredients together until smooth and fluffy.