Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.
(Totals include Fluffy Coconut Frosting.)
Also appeared in:
Oxmoor House, None, 2013,Cooking Light Lighten Up, America!
The recipe for the cakes themselves are great. I tried the frosting just once a few years back and it turned out gummy and just not good so I've changed that. I add a small amount of coconut extract into the cakes before baking. I then take fresh cream and whip it with powdered sugar and a little coconut and vanilla extract and use instead of frosting to layer and cover the outside of the cakes. I also cover the frosting with flaked coconut on the outside. YUMMMMY!
My daughter's go to birthday cake. Last year she made it for herself! I agree that adding coconut extract gives the cake a more intense flavor that would otherwise be lacking. I have also used coconut cream (from Trader Joe's) instead of coconut milk. The the frosting recipe has never worked for me so I use another from CL.
I love the look of this cake for Easter! I followed both the cake and frosting recipe as written except for using sifted regular flour with cornstarch in place of cake flour, and putting it in a 9x13 pan. The cake is very moist and flavorful and the frosting light and yummy. I scatter a few, small malted milk ball eggs on the top for a festive finish.
Good, but labor intensive. I followed directions exactly, and ended up with a dense, but moist, cake. Used the other Fluffy icing recipe on this site, since others had trouble with this one. The other one requires a double-boiler, but it was not hard otherwise, and worked beautifully. Not a strong coconut flavor, but good.