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Ingredients
- 3 c. cake flour (not self-rising)
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1 c. whole lowfat milk
- 1/2 c. water
- 1 1/2 tsp vanilla
- 2 1/2 stk (1 1/4 c.) unsalted butter, softened
- 1 c. sugar
- 5 lrg Large eggs For filling
- 1 x vanilla bean
- 1 x 12-oz bag fresh or possibly unthawed frzn cranberries (about 3 1/2 c.)
- 1 1/3 c. sugar
- 1 c. water For frosting
- 2 lrg egg whites
- 1 c. sugar
- 1/4 c. water
- 1/4 tsp salt
- 1 x 7-oz bag sweetened shredded coconut for coating cake (about 2 2/3 c.)
Directions
- Make cake layers:Preheat oven to 350 F. Butter three 8- by 2-inch round cake pans and line bottoms with rounds of wax paper. Butter paper and dust with flour, knocking out excess flour.
- Into a bowl sift together flour, baking pwdr, and salt. In a glass measure stir together lowfat milk, water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute. Gradually beat in sugar and beat mix till light and fluffy, about 2 min. Add in Large eggs 1 at a time, beating well after each addition. With mixer on low speed add in flour and lowfat milk mixtures alternately in 4 batches, beginning and ending with lowfat milk mix, and beat till just combined (mix will look curdled; don't overbeat).
- Divide batter proportionately among pans (about 3 scant c. per pan), smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) till golden brown and a tester comes out clean, about 30 min. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cold layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cold dry place. (Alternatively, layers may be made 3 days ahead and frzn, wrapped in plastic wrap and foil. Thaw layers in refrigerator 1 day before proceeding.)
- Make filling:With a knife halve vanilla bean lengthwise. Scrape seeds into a 3-qt saucepan and stir in pod and remaining filling ingredients. Bring mix just to a boil and cook at a bare simmer, stirring occasionally, 10 min.
- Throw away pod and transfer filling to a bowl. Cold filling completely. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- With a long serrated knife horizontally halve cake layers. Arrange 1 cake half, cut side up, on a cake plate and spread proportionately with about 1/2 c. filling. Repeat layering in same manner with remaining cake halves and filling, ending with a cake half, cut side down.
- Make frosting:In a 3-qt metal bowl set over a saucepan of simmering water whisk together frosting ingredients till mix is hot and sugar is dissolved. With a handheld electric mixer on high speed beat frosting about 6 min, or possibly till thick and fluffy. (Depending on mixer and weather, this may take longer.)
- Remove bowl from heat and beat frosting till cold and spreadable. Frost cake and coat with coconut. Cake keeps, covered, 2 days.
- Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 10 servings | |
| Calories 717 | |
| Calories from Fat 264 | 37% |
| Total Fat 30.12g | 38% |
| Saturated Fat 18.92g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 732mg | 31% |
| Potassium 196mg | 6% |
| Total Carbs 105.8g | 28% |
| Dietary Fiber 3.2g | 11% |
| Sugars 70.34g | 47% |
| Protein 8.69g | 14% |
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