Thursday, August 6, 2009
" COCONUT CAKE "
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 - 1/2 cups sugar
1/2 teaspoon vanilla
1 can ( 13.5 ounces ) coconut milk
1 cup sweetened flake coconut, finely chopped
Frosting and Filling:
1 package ( 8 oz. ) cream cheese
4 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 box ( 16 0z. ) confectioners' sugar
1/2 cup strawberry preserves
1 - 1/2 cup sweetened flake coconut
Heat oven to 350 F.
Coat two 8 inch round cake pans with a nonstick cooking spray.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In another bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each egg. Add vanilla.
On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.
Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. 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.
Place one cake later on a plate. Spread top with preserves. Add remaining cake layer. Spread top and sides of cake with frosting. Gently press coconut onto sides of cake.
Refrigerate 1 hour before slicing.