Strawberry-Filled Coconut Cake

I got this recipe from the December 2008 issue of Family Circle. I saw the cake on the cover of the magazine while grocery shopping and decided it would be perfect for one of our family Christmas parties, looking just like Santa dropped some snow on a perfectly frosted cake! This was actually the first two-layer cake I've ever made and it came out beautifully and tasted wonderful too. Between the two-layers is some strawberry preserves and is very pretty when sliced and served, not to mention the coconut milk mixed into the batter gave the finished cake a moistness (is that a word?) that your guests will truly enjoy. If you're a sucker for berries and coconut, as I am, you'll love this cake. You can find the recipe at the Family Circle website by clicking here or just scroll down below. Enjoy!

Strawberry-Filled Coconut Cake
(from the December 2008 issue of Family Circle Magazine)

Cake:
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 can (13.5 ounces) coconut milk
1 cup sweetened flake coconut, finely chopped

Frosting and Filling:
1 package (8 ounces) reduced-fat cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 box (16 ounces) confectioner's sugar
1/2 cup strawberry preserves
1-1/2 cups sweetened flake coconut

1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper, and spray paper.

2. Cake: In a large bowl, whisk together flour, baking powder and salt. Set aside.

3. In another large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and coconut extracts; beat until combined.

4. On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.

5. Bake at 350°F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake layers from pans and cool completely.

6. Frosting: In large bowl, beat cream cheese and butter until smooth. Beat in vanilla. On low speed, beat in confectioners' sugar until smooth.

7. Trim cake layers level if crowned. Place one cake layer on a plate. Spread top with preserves. Add remaining cake layer. Spread top and sides of cake with frosting. Remove skewers. Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.