Soft and Rich Coconut Velvet Cake
Ingredients:
For the cake:
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
5 egg whites
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1/2 cup canned coconut milk
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon coconut extract
Pinch of salt
For decorating:
2 to 3 cups sweetened shredded coconut
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
In a bowl, sift together cake flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Beat in egg whites one at a time. Add vanilla and coconut extracts.
Alternate adding the dry ingredients and buttermilk + coconut milk mixture to the batter, beginning and ending with the dry ingredients.
Divide batter evenly between the pans and smooth the tops. Bake for 25–28 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, coconut extract, and salt. Beat until light and fluffy.
Frost the cooled cake layers with coconut frosting. Press shredded coconut all over the top and sides. Chill before slicing for clean cuts.
Prep Time: 30 minutes | Bake Time: 28 minutes | Total Time: 1 hour
Kcal: 430 kcal per slice | Servings: 12
Tips:
Use cake flour for a super tender and velvety crumb.
Gently press the shredded coconut into the frosting with your hands for an even coat.
#coconutvelvetcake #whitecake #layercake #coconutdessert #fluffycake #celebrationcake #bakingfromscratch #homemadecakes #southernstylecake #coconutlovers