L'Angolo Cafe's Strawberry-Soconut Layer Cake

Step 1: Heat the oven to 350 degrees.

Step 2: Grease 2 (9-inch) round springform or standard cake pans. Set aside.

Step 3: In a large bowl, sift together the flour, baking powder and salt.

Step 4: In a separate small bowl, combine the milk and coconut milk. Set aside.

Step 5: Beat the butter over medium-high speed until creamy. With the mixer running, gradually add the sugar, beating over high speed until light and fluffy.

Step 6: Beat in the vanilla, strawberries and coconut.

Step 7: In another bowl, beat the egg whites until stiff.

Step 8: Alternately beat in the flour and milk mixtures, into berry mixture beating in one-third of each at a time, until all of the ingredients are incorporated and a batter is formed.

Step 9: Fold in whites.

Step 10: Divide the batter between the prepared pans.

Step 11: Bake until the cakes are puffed and golden,

Step 12: Spring back lightly when touched, and a toothpick inserted comes out clean, about 30 minutes.

Step 13: Cool the cakes, still in the pans, 15 to 20 minutes on wire racks, then invert the cakes onto the racks to cool completely.

FOR THE FILLING

Step 14: In a medium, heavy saucepan, bring the strawberries, sugar and cornstarch to a boil. Stir the mixture constantly for 2 to 3 minutes to thicken, then remove to a bowl to cool completely. This makes about 1 cup filling.

FOR THE FROSTING

Step 15: Cream together, the cream cheese and butter.

Step 16: With the mixer running, slowly add the sugar, scraping the bowl as needed. Add a little milk, as needed, until the frosting is nice and creamy, but not too thin.

Step 17: Cover and refrigerate until needed.