Coconut Layer Cake (AR)

By IUPUI95

Makes two 8" or 9" rounds or 24 cupcakes.
Recipe can be cut in half.

Ingredients

• CAKE
• 2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups Brown Rice Flour Mix
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xantham gum
• 1 cup oil
• 1 cup unsweetened coconut milk (not low-fat)
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• 1/2 - 3/4 cup sweetened flaked coconut, optional
• Coconut frosting
• COCONUT FROSTING
• 1/2 cup unsalted butter, room temperature
• 4 oz. low-fat cream cheese, room temperature
• 3 cups confectioners' sugar
• 1/4 cup unsweetened coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract

Preparation

Step 1

CAKE

1) Preheat oven to 350 °F. Position rack in center of oven. Line 2 round 8" round layer cake pans with parchment paper or wax paper and spray with cooking spray.

2) Beat sugar and eggs in large bowl of electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, xantham gum, oil, coconut milk, coconut extract, and vanilla extract; beat at medium speed for 1 minute.

3) Pour batter into prepared pans. Place in center of oven and bake about 40 minutes (35 minutes for a 9" cake, 18-20 minutes for cupcakes) or until center springs back when touched and cake has pulled away from sides of pan.

4) Cool cake layers in the pans on a rack for 5 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off parchment, and cool completely.

5) Place one cake layer on a platter. Spread 1 cup of frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake. Pat sweetened flaked coconut onto the sides of the cake.

COCONUT FROSTING

1) Beat butter and cream cheese in large bowl of elecric mixer until light and fluffy.

2) Add confectioners' sugar, coconut milk, vanilla, and coconut extract and beat at low speed until well blended and smooth.