Light Coconut Cake

If you like a milk coconut flavor, this is a great recipe. I used it to make an Easter bunny cake, but it would also be great on it's own. Using light coconut milk dramatically reduces the amount of fat and calories.

Ingredients:

cooking spray
1 Tbsp. cake flour
2 1/4 cups sifted cake flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14 oz.) can light coconut milk
1 Tbsp. vanilla extract
frosting
2/3 cup flaked sweetened coconut, divided

Directions:

Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Bowl of dry ingredients for Coconut Cake

Combine cake flour, baking powder, and salt, stirring with a whisk.

Beat sugar and butter in a separate bowl at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition.

Light coconut milk being poured into mixing bowl

Alternate adding dry ingredients and milk to sugar mixture, beginning and ending with dry. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on counter top to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cake will become rubbery if overcooked.