Friday, March 8, 2013


1 1/4 cups unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract

Preheat oven to 350 degrees.
Grease 2 9-inch round cake pans with shortening; line with waxed paper and grease the paper.  Dust with flour, shake out excess.  Set aside.

In large mixer bowl, beat the butter on low speed for 2 minutes or until creamy.  Gradually add the sugar while beating; beat for 5 minutes until light and fluffy.  Add the eggs, one at a time beating only until yolk disappears after each one.

In a separate bowl, combine the flour, baking powder, and salt.  With mixer on low speed, add mixture to the creamed mixture alternately with the coconut milk.  You should start and end with the flour mixture.  Add the vanilla and coconut extracts.

Pour the batter equally into the two prepared pans.  Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and set pans on wrie racks; allow to cool in the pans for 5 minutes.  Remove from the pans and allow to cool completely on the wire racks.

Frost with your favorite frosting or the coconut-pecan frosting from yesterday's post.  If you use the coconut pecan frosting, use to fill between layers and on top of cake allowing both to drip down the sides.

Note:  I have had this recipe for years.  I believe I got it from Southern Living magazine.

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