Fluffy Coconut Cake

From chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with recipe #216003.

Preheat oven at 350.

Lightly butter two 9-inch round cake pans.

Line bottoms with a circle of lightly buttered waxed paper.

In a bowl , using a fork , stir flour with coconut , baking powder and salt.

Using an electric mixer , beat butter with sugar until light , occasionally scraping the side of the bowl , 3 minutes.

Beat eggs , once at a time , until evenly mixed , then beat in vanilla.

With mixer on low , add flour mixture in 2 parts , altering with coconut milk.

Divide batter between prepared pans.

Smooth tops.

Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean , 30 to 40 minutes.

Remove pans to racks.

Cool 10 minutes , then turn cakes out onto racks.

Turn top side down so cakes will be flat , for easy icing.

Cool.

Fill and frost with white chocolate and cream cheese icing , recipe #216003.

all-purpose flour, unsweetened coconut, baking powder, salt, unsalted butter, sugar, eggs, vanilla, unsweetened coconut milk