cake flour (not self rising)
butter, unsalted, softened
coconut milk, unsweetened (13.5 oz)
sweetend flake coconut, finely chopped
FROSTING AND FILLING
cream cheese, room temperature (8oz)
seedless raspberry jam
1Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper
2In bowl, whisk together flour, baking powder and salt.
3In large bowl, beat butter and sugar until light a& fluffy.
4Beat in eggs one at time, mixing well after each.
5Add vanilla and coconut extract, beat until combined
6On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
7Fold in chopped coconut.
8Divide batter equally between pans, Bake at 350' for 40 minutes or until toothpick in center comes out clean. Cool on wire rack for 15 minutes.
9Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
10Place one layer on plate, spread with raspberry jam, next layer with frosting, next layer with raspberry jam and last layer frost the top and sides with frosting
11Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
12FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth
Posted: Sun, May 15, 2011