550 calories; 29 gm fat, 5 gm protein, 72 gm carbohydrates, 1 gm fiber; Weight Watchers Plus Points: 16
- 3 cups cake flour (not self-rising)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1/2 tsp vanilla
- 1/2 tsp coconut extract
- 1-13.5 oz can coconut milk
- 1 cup sweetened flake cocount, finely chopped
- FROSTING AND FILLING
- 1-8 oz package reduced-fat cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1 tsp vanilla
- 1-16 ounce box Confectioners'sugar
- 1/2 cup strawberry preserves
- 1-1/2 sweetened flake coconut
Heat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms of pan with waxed paper and spray paper.
In a largr bowl, whisk together flour, baking powder, and salt. Set aside.
In another large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until combined.
On low speed, beat in flour misture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.
Bke at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Cool in wire racks for 15 minutes then remove cake layers from pans and cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. On low speed, beat in Confectioners' sugar until smooth.
Trim cake laywers level if crowned. Place one layer on a plate. Spread top with preserves Add remaining cake layer and secure with skewers. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.