Coconut Cake

 

2 3/4

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1

teaspoon salt

1

cup butter, softened

2

cups sugar

4

whole eggs

1 1/2

teaspoons vanilla

1 1/2

teaspoons almond extract

1

cup milk

1 1/2

cups sugar

1/2

cup water

4

egg whites

1/2

teaspoon cream of tartar

1/8

teaspoon salt

6

large marshmallows, cut into small pieces

2

tablespoons sugar

1/4

cup reduced-fat (lite) coconut milk (not cream of coconut)

2

to 3 cups flaked coconut

• 1 Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
• 2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
• 3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• 4 In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
• 5 In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.