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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 eggs
- 14 ounce can light coconut milk
- 1 tablespoon vanilla
- 4 large egg whites
- dash salt
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 tablespoon water
- 1/2 teaspoon vanilla
- 1/4 teaspoon coconut extract
Details
Servings 14
Preparation
Step 1
1. Heat oven to 350.
2. Spray 2 9" cake pans, dust with 1 tablespoon flour.
3. Mix 2 1/4 cups flour, bp and salt. Beat sugar and butter. Beat in eggs one at a time. Add flour and milk alternately to sugar, beginning and ending with flour. Add vanilla. Pour into pans, tap on counters to remove air bubbles. Bake 30 minutes or until done. Cool in pans 10 minutes on racks, then completely on racks out of pans.
4. Beat egg white, salt, and cream of tartar until stiff peaks form. Bring sugar and water to boil. Cook without stirring until candy thermometer registers 238 degrees. Pour in thin stream over egg whites, beating at high speed. Add extracts. Frost bottom cake layer, sprinkle with coconut. Frost second layer and sides, top with coconut.
Notes: Excellent
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