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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups unsalted butter, softened |
1 1/2 cups sugar |
4 large eggs |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup coconut milk |
1 teaspoon vanilla extract |
1 teaspoon coconut extract |
coconutty-pecan frosting |
Directions:
1. Grease 2 (9 ) round cake pans with shortening, line pans with wax paper, and grease paper. Dust with flour, shaking out excess.
2. Beat butter at low speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
3. Combine flour, baking powder, and salt in a medium bowl. With mixer at low speed, add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Add extracts. Pour batter into prepared pans.
4. Bake at 350° for 23 to 25 minutes or until a wooden skewer inserted in center comes out clean. Cool layers in pans on wire racks 5 minutes; remove from pans, and cool completely on wire racks. Cake layers can be wrapped and chilled up to 2 days, if desired.
5. Spread Coconutty-Pecan Frosting between layers and on top of cake; let ooze down sides.
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