This cake has 536 calories per serving you’ll need to break out the diet pills after eating a couple slices of this cake!
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. sea salt
1 cup whole milk
1 tsp. vanilla extract
1 tsp. coconut extract
1 tbsp. sugar
Coconut Frosting (see recipe below)
1 (14 oz) pkg. flaked coconut
1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) round cake pans.
2. Beat butter on medium with an electric mixer until creamy. Gradually add the 2 cups of sugar, beating well. Add the eggs, 1 at a time, beating after each addition.
3. Combine flour, baking powder and salt then add to the butter mixture alternating with the milk and mix at low speed until blended. Stir in the vanilla and coconut extracts. Pour the batter into the prepared cake pans.
4. Bake for 25 to 28 minutes or until a toothpick, inserted into the center, comes our clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and cool completely on the wire racks.
5. Combine 1/2 cup water and 1 tbsp. sugar in a small saucepan. Bring to boiling. Reduce heat and simmer for 3 minutes. Spoon the sugar mixture over the cake layers.
6. Make the Coconut frosting. Spread the tops of 2 layers with 1 cup frosting then sprinkle each with 1/2 cup of coconut. Stack the layers then top with the 3rd layer. Spread the remaining frosting on the top and sides of the cake and sprinkle with the remaining coconut. Store covered in the refrigerator.
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Coconut Frosting
2 cups chilled heavy cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract
1. Combine the cream, sugar, vanilla and coconut extracts in a medium bowl. Beat on medium speed with an electric mixer until soft peaks form.
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Makes 16 Servings
Per Serving: 536 calories, 59g carbohydrates, 5g protein, 32g fat, 2g fiber, 112mg cholesterol, 234mg sodium.
