Thanks!

"FMathies" > wrote in message
...
> I am posting the entire recipe for this cake.
>
>
> * Exported from MasterCook *
>
> Coconut Layer Cake With Cream Cheese Frosting
>
> Recipe By :
> Serving Size : 10 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 3/4 cups Cake flour
> 1 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 1 3/4 cups sugar
> 1 cup unsalted butter -- softe
> 1 cup cream of coconut -- Such as Coco Lopez
> 4 large eggs -- separated
> 1 teaspoon vanilla extract
> 1 cup buttermilk
> 1 Pinch salt
>
> Cream Cheese Frosting
>
> 4 cups coconut -- sweetened shredded
> 2 8 Oz packages cream cheese -- softened
> 1 stick butter -- softened
> 4 cups powdered sugar
> 1/2 cup cream of coconut
> 1 teaspoon vanilla
>
> Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans
with
> 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2
teaspoon
> salt in medium bowl to blend. Using electric mixer, beat sugar, butter and
> sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks
and
> vanilla extract. On low speed, beat in dry ingredients and then
buttermilk,
> each just until blended.
>
> Using clean dry beaters, beat egg whites with pinch of salt in another
large
> bowl until stiff but not dry. Fold beaten egg whites into batter.
>
> Divide cake batter between prepared pans. Bake cakes until tester inserted
into
> center comes out clean, about 45 minutes. Cool cakes in pans on rack 10
> minutes. Run small sharp knife around pan sides to loosen cakes. Turn
cakes out
> onto racks and cool completely.
>
> Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over
cake
> layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second
cake
> layer. Spread remaining frosting over top and sides of cake. Sprinkle
remaining
> coconut over cake, gently pressing into sides to adhere. (Coconut Layer
Cake
> can be prepared up to 1 day ahead. Cover with plastic wrap and
refrigerate. Let
> stand at room temperature 2 hours before serving.)
>
> Frosting
> Beat cream cheese until fluffy. Add butter and beat to blend. Add sugar
and
> cream of cocunut and vanilla, beating to blend.
>
> *Canned sweetened cream of coconut is available in the liquor section of
most
> supermarkets nationwide.
>
> Makes 10 servings.
>
>
> Bon Appétit
> December 1999
>
>
>
> Per Serving (excluding unknown items): 1117 Calories; 62g Fat (49.3%
calories
> from fat); 10g Protein; 134g Carbohydrate; 3g Dietary Fiber; 200mg
Cholesterol;
> 535mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0
> Non-Fat Milk; 12 Fat; 7 Other Carbohydrates.
>
>
> Enjoy, Florence