Bridal Shower Coconut Cake

• 3 c. cake flour
• 1 Tbsp. baking powder
• 3/4 c. (1 1/2 sticks) unsalted butter (room temperature)
• 1 3/4 c. sugar
• 4 large eggs, separated
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 1 (14 oz.) can unsweetened coconut milk (available at Indian, Southeast Asian or Latin American markets; Gourmet Giant on Rockville Pike)
• 1/4 tsp. cream of tartar

1. For Cake:
2. Preheat oven to 350u0b0.
3. Line bottoms of 2 (9-inch) diameter cake pans with 2-inch high sides with waxed paper.
4. Sift flour, baking powder and salt into large bowl.
5. Using electric mixer, beat butter in large bowl until smooth.
6. Gradually add sugar and beat until light and fluffy.
7. Add yolks, one at a time, beating well after each addition.
8. Mix in vanilla and coconut extracts. Reserve 1/4 cup coconut milk for frosting.

cake flour, baking powder, butter, sugar, eggs, vanilla extract, coconut extract, unsweetened coconut milk, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531460 (may not work)