|Amount||Measure||Ingredient -- Preparation Method|
|5||large||eggs -- separated|
|1||cup||unsalted butter -- softened|
|2 1/4||cups||cake flour|
|1||cup||2% low-fat milk|
|1/4||teaspoon||cream of tartar|
|16||ounces||low fat cream cheese|
|2/3||cup||unsalted butter -- softened|
|2||cups||coconut flakes -- toasted|
|baking spray with flour|
|Heat oven to 325°F. Spray three 9 inch cake pans.
In large bowl beat sugar and butter together until light and fluffy.
Add egg yolks one at a time and beating well after each addition. Beat in extracts.
Combine flour, baking powder, baking soda, and salt.
Add dry ingredients to egg mixture alternating with milk. Stir in coconut.
Add cream of tartar to egg whites and beat until stiff peaks form.
Fold 1/4 of egg whites into batter. Fold rest of egg whites into batter being careful not to overmix.
Pour batter into prepared cake pans and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes in pan and then turn out onto cooling rack and cool completely.
For frosting beat cream cheese and butter until fluffy.
Add sugar and extract and beat until smooth.
Place one layer of cake on plate and frost with 1/2 cup of frosting. Sprinkle with 1/3 of coconut. Repeat with second layer.
Place top layer on and frost top and sides and sprinkle with remaining coconut.
Refrigerate for 2 hours before serving. Store in refrigerator.
Makes 16 servings
|Per Serving: 624 Calories; 32g Fat (45.6% calories from fat); 8g Protein; 79g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 381mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 4 Other Carbohydrates.|