A traditional yellow cake laced with coconut, then sprinkled with coconut for a fanciful party cake. It's fun, festive and fluffy. Once you've tried cake made with yogurt, there is no alternative, it adds incredible moistness.
| 2 1⁄2 | c | all-purpose flour |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 3⁄4 | c | unsalted butter (room temperature) |
| 1 3⁄4 | c | sugar (divided) |
| 6 | large eggs (room temperature) | |
| 1 | tsp | vanilla extract |
| 1 | c | shredded coconut |
| 1 3⁄4 | c | Stonyfield Organic Whole Milk French Vanilla Yogurt |
| 1⁄2 | tsp | cream of tartar |
| butter cream frosting | ||
| 2 | c | unsweetened coconut (for garnish) |
Preheat oven to 350°. Grease and flour 2- 9 inch cake pans. In large bowl sift together flour, baking powder, baking soda, and salt. In a separate bowl beat butter with electric mixer or hand mixer for 1-2 minutes until soft. Gradually add 1 1/2 cups of sugar. Beat until light and fluffy. Separate eggs and add one egg yolk one at a time to wet ingredients mixing constantly (reserve egg whites in a separate bowl). Add vanilla extract and coconut. With mixer on low, alternate adding the dry ingredients and yogurt to batter.
Beat the egg whites until foamy. Add cream of tartar to egg whites and continue beating until stiff peaks form. Gradually add remaining 1/4 cup of sugar. With a spatula fold egg whites into batter.
Divide batter evenly between cake pans. Bake for 35- 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting. Frost with your favorite butter cream frosting and garnish with 2 cups of unsweetened coconut.