Coconut Cake with Buttercream Frosting

Ingredients

• 2 teaspoons baking powder 
• 0.3 cup butter softened
• 6 tablespoons butter softened
• 1 tablespoon cake flour 
• 10 ounces cake flour 
• 0.3 teaspoon coconut extract 
• 0.5 teaspoon cream of tartar 
• 0.3 cup egg substitute 
• 5 large egg whites 
• 2 large eggs 
• 0.8 cup lite coconut milk light
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 2 cups sugar 
• 3 tablespoons coconut sweetened flaked toasted
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• blender
• wax paper
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
3. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.
4. Combine flour, baking powder, and salt, stirring with a whisk.
5. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended.
6. Add egg substitute and eggs to sugar mixture; beat well.
7. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.
8. Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles.
9. Bake at 350 for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans.
10. Remove wax paper; discard. Cool cakes on wire racks.
11. To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 25
12. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy.
13. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).
14. Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
15. Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake.
16. Sprinkle with toasted coconut. Chill until set.