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1
Preheat oven to 350 degrees.
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2
Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
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3
Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
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4
Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
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5
Add eggs, one at a time, beating well after each addition.
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6
Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
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7
Stir in vanilla.
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8
Pour batter into prepared pans.
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9
Sharply tap the pans once on countertop to remove air bubbles.
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10
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
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11
Cool in pans 10 minutes on wire racks, and remove from pans.
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12
Cool completely on wire racks.
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13
Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
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14
Sprinkle with 1/3 cup coconut.
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15
Top with remaining cake layer, spread remaining frosting over top and sides of cake.
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16
Sprinkle with 1/3 cup coconut over top of cake.
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17
Store cake loosely covered in refrigerator.
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18
Fluffy coconut Frosting:
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19
Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
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20
Combine sugar and water in a saucepan, bring to a boil.
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21
Cook, without stirring, until candy thermometer registers 238 degrees.
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22
Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
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23
Stir in extracts.
