3 cups White Lily® Enriched Bleached All-Purpose Flour
Baking spray with flour
2 teaspoons baking powder
1 cup butter, softened
2 cups sugar
4 large eggs, lightly beaten
1 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup coconut milk
6 tablespoons butter
18 ounces frozen sweetened coconut flakes
3 large egg whites
1 teaspoon vanilla extract
Heat oven to 350°F. Coat three 9-inch round cake pans lightly with flour no-stick cooking spray.
Sift together flour and baking powder (or stir together until very well blended).
Beat butter until very light and fluffy. Gradually add sugar; continue mixing until very light, about 4 minutes. Add eggs, one at a time, beating one minute after each addition.
Add about one-third of flour mixture, then half of milk. Stir just until blended and repeat, ending with the addition of flour. Stir in vanilla and lemon extracts. Divide batter evenly between pans.
Bake 20 to 25 minutes or until a knife inserted is clean when removed. Cool cake layers in pans 10 minutes. Turn onto cooling racks; allow to cool completely.
Hot Coconut Frosting: Stir sugar, coconut milk and butter in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 6 minutes. Cool to room temperature. Stir in coconut.
Beat egg whites until stiff peaks form. Fold into coconut mixture.
Heat over medium-low heat, stirring until it begins to simmer. Stir in vanilla. Ladle hot frosting onto cake layers.
Serving Size (1 slice, 1/12 of cake), Calories 790 (Calories from Fat 380), Total Fat 42g (Saturated Fat 31g, Trans Fat 1g), Cholesterol 130mg, Sodium 290mg, Total Carbohydrate 100g (Dietary Fiber 5g, Sugars 71g), Protein 9g; Percent Daily Value*: Vitamin A 15%, Vitamin C 2%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.
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