Coconut Layer Cake

Cake 2 1/2 c all purpose flour 1 t bakig soda 1/2 t baking powder 1/2 t salt 2 sticks butter 2 c sugar 4 large eggs 1 c coconut milk 1 t coconut extract Frosting 4 sticks butter 8 c confectioners' sugar 1 T coconut extract 1 t vanilla extract 2 2/3 c sweetened flaked coconut (1 7 oz bag) 1) Make cake: Place a rack in the center of oven preheat oven to 350. Grease and flour 2 9 inch round cake pans 2) In a bowl whisk flour, baking soda, baking powder and salt. Using a electric mixer on medium high speed beat butter and sugar until light about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixtures. Beat in coconut milk and extract then beat in remaining flour mixtures until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean about 30 minutes. lets cakes cook in pans on wire racks for 10 minutes. Turn out onto racks to cool completely. 3) make frosting: Using an electric mixer on medium high speed. Beat butter until light 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 min. 4) Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 3 minutes before serving. All you magazine December 2011