Christmas Coconut Cake

1 1/2 sticks unsalted butter, softened
2 c. sugar
6 egg whites
2 1/4 c. cake flour
2 t. baking powder
1/2 t. salt
1 t. coconut flavor
1 c. unsweetened coconut milk
1 c. flaked coconut
garnish: 2 1/2 to 3 c. flaked coconut

Icing:
2 sticks butter
1/4 c. shortening
1 1/2 lbs. confectioner’s sugar (3/4 of 32-oz.bag)
1 t. coconut flavor
4-5 T. unsweetened coconut milk (shake can well)
1 1/2 c. flaked coconut

Preheat oven to 350°. Butter and flour two round 9-inch cake pans. With electric mixer, beat butter with sugar for 3 minutes, until light and fluffy. Slowly add egg whites until blended. In a large bowl, sift together the cake flour, baking powder and salt. Add flour mixture to butter mixture until blended; don’t overmix. Divide batter evenly between the cake pans. Bake for 30 to 35 minutes, until lightly golden and firm to touch. Completely cool in pans on wire rack, then carefully unmold. Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).

For icing, cream butter, shortening and confectioner’s sugar in a stand mixer until light and fluffy. In another bowl, combine coconut flavoring and coconut milk; add 1 cup flaked coconut. Beat coconut mixture into fluffy icing. Remove 2 cups of the whipped icing and stir 1½ cups flaked coconut into it; set aside.

When ready to ice cake, place first cake layer on serving dish. Dollop one-third of frosting with coconut flakes and spread evenly; continue for each layer. With the remaining frosting, frost the top and sides of cake. Finish by gently pressing the remaining 2½ to 3 cups flaked coconut on frosted cake. Serve on elegant glass cake stand.

Karen Belinger, Rothbury