Recipe Instructions
Preheat oven to 350° . Coat 2-8 inch round cake pans with
nonstick cooking spray. Line bottoms of pans with waxed paper & spray.
Cake: In a large bowl, whisk together flour, baking powder &
salt. Set aside. In another large bowl, beat butter & sugar on medium speed
until light & fluffy. Beat in eggs, one at a time, beating well after each. Add
vanilla & coconut extracts; beat until combined. On low speed, beat in flour
mixture in 3 additions, alternating with coconut milk. Beat well after each
addition. Fold in chopped coconut. Divide batter equally between prepared pans.
Bake in preheated oven for 40 minutes or until toothpick comes out clean. Cool
in pans on wire rack for 15 minutes. Remove cake layers from pans & cool
completely.
Frosting: In large bowl, beat cream cheese & butter until smooth.
Beat in vanilla. On low speed, beat in confectioners' sugar until smooth. Trim
cake layers level if crowned. Place one cake layer on a plate. Spread top with
Aloha From Oregon Marionberry Preserves. Add remaining cake layer. Spread top &
sides of cake with frosting. Gently press shredded coconut onto sides of cake.
Refrigerate 1 hour before slicing.
|