L'Angolo Cafe's Strawberry-Coconut Layer Cake

By carvalhohm

Total time: 1½ hours, plus cooling times

*+Note:+* Adapted from L’Angolo Café in Los Angeles. This makes a 2-layer (9-inch) round cake. To toast the coconut, spread the flakes in a thin, even layer on a rimmed baking sheet and toast at 350 degrees until lightly golden, about 13 to 15 minutes, tossing every few minutes for even toasting.

Ingredients

• Cake:
• 3 1/4 cups (13 ounces) cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/3 cup milk
• 2/3 cup coconut milk
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups sugar
• 6 egg whites
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries
• 1/2 cup coconut flakes
• Filling:
• 1 1/4 cups finely chopped fresh strawberries
• 1/4 cup sugar
• 1 tablespoon plus 3/4 teaspoon cornstarch
• Frosting:
• 8 ounces cream cheese
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tablespoon milk, or enough to thin frosting to desired consistency

Preparation

Step 1

*+Cake:+*
1. Heat oven to 350 degrees. Grease 2 (9-inch) round springform or standard cake pans. Set aside.

2. In large bowl, sift together flour, baking powder and salt. In separate small bowl, combine milk and coconut milk. Set aside.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter over medium-high speed until creamy. With the mixer running, gradually add the sugar, beating over high speed until light and fluffy. Add the egg whites over low speed, one at a time, until incorporated, scraping the bowl between additions. Beat in the vanilla, berries and coconut.

3. Alternately beat in flour and milk mixtures, beating in one-third of each at a time, until all of ingredients are incorporated and batter is formed.

4. Divide batter between prepared pans. Bake until cakes are puffed and golden, spring back lightly when touched, and toothpick inserted comes out clean, about 30 minutes.

5. Cool cakes, still in pans, 15 to 20 minutes on wire racks, then invert cakes onto racks to cool completely.

*+Filling:+*
In medium, heavy saucepan, bring strawberries, sugar and cornstarch to boil. Stir mixture constantly for 2 to 3 minutes to thicken, then remove to bowl to cool completely. This makes about 1 cup filling.

*+Frosting:+*
In bowl of stand mixer, or in large bowl using hand mixer, cream together cream cheese and butter. With mixer running, slowly add sugar, scraping bowl as needed. Add a little milk, as needed, until frosting is nice and creamy, but not too thin. Cover and refrigerate until needed.

*+Cake assembly:+*
1. Place one cake flat side up on cake stand or platter. Pipe or spoon thin layer of frosting around outer edge of top of cake; this will keep filling from spilling out as cake is assembled.

2. Spread filling over top of cake in even, not too thick layer (you might not use all of filling; we had about one-third cup remaining).

3. Gently place second layer of cake on top of first. Frost top and sides of cake with very thin layer of frosting to form crumb coat, then refrigerate or freeze cake just until frosting firms up, about 1 hour.

4. Frost cake with remaining frosting, making sure frosting is smooth and even. Coat cake with toasted coconut.