Light Coconut Cake

Ingredients:

• cooking spray
• 1 Tbsp. cake flour
• 2 1/4 cups sifted cake flour
• 2 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 2/3 cups sugar
• 1/3 cup butter, softened
• 2 large eggs
• 1 (14 oz.) can light coconut milk
• 1 Tbsp. vanilla extract
• frosting
• 2/3 cup flaked sweetened coconut, divided

Directions:

Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine cake flour, baking powder, and salt, stirring with a whisk.

Beat sugar and butter in a separate bowl at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Alternate adding dry ingredients and milk to sugar mixture, beginning and ending with dry. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on counter top to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cake will become rubbery if overcooked.

Cool on wire rake 10 minutes then remove from pans and allow to cook completely.

Frost cake and sprinkle with coconut. Store cake loosely covered in refrigerator.

Source: Cooking Light

By Stephanie from Hillsboro, OR