3/4 cup Becel® unsalted margarine sticks , (1 1/2 sticks)
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 cup well stirred coconut milk
1 package (250 g.) cream cheese , softened
1/2 cup Becel® unsalted margarine sticks , (1 stick)
1/2 tsp. coconut extract
3 3/4 cups icing sugar
1 package (200 g.) sweetened flaked coconut , divided
For Cake, preheat oven to 350° F (180° C). Grease and flour two 9-inch (2.5 L) round cake pans; set aside.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat Becel® sticks with sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Alternately beat in flour mixture and coconut milk on low speed until blended. Pour batter into prepared pans; smooth tops with spatula.
Bake 25 to 30 minutes until toothpick inserted in centers comes out clean. Cool on wire racks 15 minutes; remove from pans and cool completely.
For Frosting, beat cream cheese in medium bowl with electric mixer until smooth. Add Becel® sticks and beat until blended. Beat in coconut extract. Beat in icing sugar on low speed just until blended, then beat on high speed until fluffy, about 30 seconds.
Place 1 cake layer, top side down on serving plate. Frost with about 1 cup (250 mL) frosting, then sprinkle with about 3/4 cup (175 mL) coconut.
Top with remaining cake layer, top side up. Frost sides and top with remaining frosting. Sprinkle with remaining coconut, pressing coconut gently into frosting.