3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups granulated sugar
1/4 cup (1/2 stick/2 oz./56g) butter, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups milk
1/2 cup plain yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon coconut extract
Key Lime Filling and Frosting (see recipe below)
Preheat oven to 350 degrees F/180 degrees C. Grease and flour 3 (8-inch) round cake pans.
Combine sifted flour, baking powder, salt, and baking soda. Set aside.
Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in vanilla and coconut extracts.
Pour cake batter into prepared pans. Sharply tap cake pans once on counter top to remove air bubbles. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake and sprinkle top and sides of cake with flaked coconut. Store cake loosely covered in refrigerator.
Makes 12-16 servings.
Key Lime Filling and Frosting
1 (14 oz.) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (12 oz.) container non-dairy whipped topping, thawed
1 cup flaked coconut
In a large mixing bowl, beat sweetened condensed milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. Use as directed above.
Date: June 1, 2007