Coconut Layer Cake Recipe for Easter| Reynolds Brands

Ingredients

• 3 1/4 cups of flour
• 1 3/4 cups of sugar
• 1 tablespoon of baking powder
• 1 cup of room temperature unsalted butter
• 1 1/4 cups of canned coconut milk
• 8 egg whites
• 1 teaspoon of coconut extract
• pinch of salt
• 1 cup of sweetened shredded coconut
• 3 Reynolds Kitchens® Cake Pan
• 12 ounces of softened creamed cheese
• 1 pound of room temperature unsalted butter
• 1 1/2 teaspoons of coconut extract
• 1 pound of sifted powdered sugar
• 4 cups of sweetened shredded coconut
• Green food coloring
• Assorted Easter egg candy and chocolates