Photo: Oxmoor House
16 servings

We cut the fat by more than 50% in this cake. For a variation, use the Lemon Filling from the White Triple-Layer Cake between the layers.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Step 3

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Step 4

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Step 5

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

Ratings & Reviews

BaileeMae's Review

April 05, 2014
I made this for my mom's birthday and it was soo good! Everyone really loved it. It looked impressive and it wasn't that time consuming. Also I replaced the oil with applesauce and it was fine.

LindaBest's Review

March 15, 2013

Munira's Review

October 28, 2012
It's very light and soft .

anavega's Review

November 01, 2011
It's so soft and yumii!!! Loved it!

LadyLynn's Review

June 13, 2010
What coconut milk??? Did I miss it???