Coconut Triple-Layer Cake with Fluffy Coconut Frosting

Andrew's favorite--and I mean FAVORITE--flavor is coconut. When I make this luscious cake he purrs like a kitten. Or he would if his mouth weren't stuffed full of cake. Best thing is, this was originally from Cooking Light magazine and is low-fat--under 300 calories per slice. Assuming of course you cut 16 pieces, because if you only cut six pieces each one will have more than 300 calories. You've been warned.

I made this cake for some guests coming for dessert on Friday night. With everyone looking and eagerly anticipating, I reached out to cut the cake and knocked it off the pedestal and nearly onto the floor--catching it before it fell. There I stood, everyone looking at me, with the cake practically in my hands and a "Now what do I do?" expression on my face. I put it back on the stand, sliced it up and dished it out. No one seemed to mind.

Cooking spray
cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon coconut extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut

Preheat oven to 350°

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. 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 extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on counter top to remove air bubbles. Bake at 350° 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 Fluffy Coconut 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. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

For frosting:
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cook top. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.

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