1 ½cupsall purpose flour6.8 oz** -- spoon and sweep
2 ¼teaspoonsbaking powder
¾teaspoonsalt
8tablespoonsunsalted butterroom temp
1cupgranulated sugar
2large eggs
1teaspoonvanilla extract
½cupcoconut milknot lite (Taste of Thai or Thai Kitchen)
Filling:
⅓cupgranulated sugar
½cupsour cream
⅓cupflaked coconut
1-2tablespoonsmilk or cream
Seven Minute Frosting
1 ½cupsgranulated sugar
2large egg whites
⅓teaspooncream of tartar or 1 tablespoon corn syrup
⅛teaspoonsalt
1 ½teaspoonsvanilla
Sweetened coconut flakes1 cup -- optional
Instructions
Preheat oven to 350 degrees F. Grease and flour two 8 inch round metal cake pans.
Sift flour, baking powder and salt together 2 or 3 times. Set aside.
Beat butter and sugar together in a mixing bowl. When light and fluffy, beat in eggs, one at a time, beating 30 seconds after each egg. Beat in vanilla.
Stir the flour mixture and coconut milk into the batter in three parts, alternating between flour and coconut milk. Do this with lowest speed of mixer or preferably, a mixing spoon.
Divide the batter evenly between the two cake pans and bake for 22-24 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then flip onto a rack and cool completely.
While cakes cook and cool, prepare filling. Mix together sugar, sour cream, coconut and milk. Keep chilled until ready to use.
Make Frosting: Combine sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Stir in the coconut if using.
Notes
If you have self-rising flour, omit the baking powder and salt it in place of the all-purpose. If your self-rising flour does not contain salt, do not omit it.