Fluffy Coconut Cake

Description

From chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with recipe #216003.

Ingredients

• All-purpose Flour
• Unsweetened Coconut
• Baking Powder
• Salt
• Unsalted Butter
• Sugar
• Eggs
• Vanilla
• Unsweetened Coconut Milk

Instructions

1. Preheat oven at 350
2. Lightly butter two 9-inch round cake pans
3. Line bottoms with a circle of lightly buttered waxed paper
4. In a bowl, using a fork, stir flour with coconut, baking powder and salt
5. Using an electric mixer, beat butter with sugar until light, occasionally scraping the side of the bowl, 3 minutes
6. Beat eggs, once at a time, until evenly mixed, then beat in vanilla
7. With mixer on low, add flour mixture in 2 parts, altering with coconut milk
8. Divide batter between prepared pans
9. Smooth tops
10. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes
11. Remove pans to racks
12. Cool 10 minutes, then turn cakes out onto racks
13. Turn top side down so cakes will be flat, for easy icing
14. Cool
15. Fill and frost with white chocolate and cream cheese icing, recipe #216003