- 12
Ingredients
- CAKE
- Pillsbury® Baking Spray with Flour
- 3 cups White Lily® All Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
- COCONUT CREAM CHEESE FROSTING
- 12 ounces cream cheese, softened
- 3/4 cup butter, softened
- 1/2 teaspoon coconut extract
- 3 cups powdered sugar, sifted
- 1 cup flaked coconut (optional), toasted
- stemmed maraschino cherries, well drained
Preparation
Step 1
HEAT oven to 350ºF. Line bottoms of three 9-inch round cake pans with waxed paper. Coat with baking spray with flour. Stir together flour, baking powder and salt in medium bowl; set aside.
BEAT butter and sugar in large bowl with electric mixer on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately, beginning and ending with flour mixture. Beat in coconut extract and 1/2 teaspoon vanilla extract.
SPREAD evenly in prepared pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely.
Frosting
BEAT cream cheese, butter and coconut extract in large bowl with electric mixer on medium speed until blended. Gradually add powdered sugar until smooth. Beat on high speed 1 minute or until light and fluffy. Fill and frost cooled cake with frosting. Garnish sides of cake with toasted coconut, if desired. Place maraschino cherries in a circle around top of the cake.
To toast coconut: Spread coconut on a microwave-safe plate. Microwave on HIGH 2 to 3 minutes or until lightly browned, tossing the coconut with a fork every 30 seconds.