Double-Coconut Cake

I really enjoy all types of desserts so when i heard of this dessert i had to share it with you guys it's Double-coconut cake let's begin...


Time:
Time cooking: 40 minutes...

Servings:
Serving size: 14 people...

Cake Mix Ingredients:
2 1/4. Cup cake flour...
2 1/4. Tsp. Baking powder...
1/2. Tsp. Salt...
1/3. Cup butter, softened...
1 2/3. Cup sugar...
2. Eggs...
1. Tbsp. Vanilla extract...
14- oz. Can coconut milk...
2/3. Cup sweetened flaked coconut divided...

 Cake Directions:

1st). Stir together flour, baking powder and salt in a medium bowl. Beat butter and sugar with an electric mixer at medium speed until fluffy...

2nd). Add eggs, one at a time, beating after each addition until blended. Stir in vanilla. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture, Pour batter into 2 greased and floured 9'' round cake pan; bake at 350 degrees for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely on wire racks. Spread one cup fluffy coconut frosting between layers; sprinkle with 1/3 cup coconut. Spread remaining 1/3 cup coconut; refrigerate until chilled...

Fluffy Coconut Frosting Ingredients:
4. Egg whites...
1/2. Tsp. cream of tartar...
1/2. Tsp. Vanilla extract...
1/4. Tsp. coconut extract...
1/8. Tsp. Salt...
1. Cup sugar...
1/4. Cup water...

Frosting Directions:

1st). Beat egg whites, cream of tartar, extracts and salt with an electric mixer at high speed until soft peaks form. Set aside...

2nd). Combine sugar and water in a saucepan. Stir to dissolve sugar, then bring to a boil. Continue to boil, without stirring, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat and pour in a thin stream over egg white mixture while beating. Beat until fluffy and completely cooled. Makes 5 cups, Serve on a plate with icecream, and Enjoy...