Coconut Velvet Cake with Creamy Frosting
Ingredients:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
3 large eggs (room temperature)
1 teaspoon vanilla extract
1 ½ teaspoons coconut extract
1 cup buttermilk (room temperature)
1 ½ cups sweetened shredded coconut
1 cup coconut milk (or whole milk)
Creamy Frosting:
Ingredients:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon heavy cream (optional, for thinning)
1 cup shredded coconut (for topping)
Directions:
For the Coconut Velvet Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy (about 3-4 minutes).
Add eggs and extracts: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add in the vanilla and coconut extracts, mixing until combined.
Alternate dry ingredients and liquids: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk and coconut milk. Start and end with the dry ingredients. Mix until just combined.
Add coconut flakes: Gently fold in the shredded coconut using a spatula.
Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Creamy Frosting:
Beat cream cheese and butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy (about 2 minutes).
Add powdered sugar and vanilla: Gradually add the powdered sugar, ½ cup at a time, beating on low speed until incorporated. Add the vanilla extract and beat for an additional 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a tablespoon of heavy cream at a time to reach your desired consistency.
Assembling the Cake:
Frost the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top.
Cover with frosting: Frost the entire cake with the remaining frosting.
Decorate with coconut: Press shredded coconut into the sides and top of the cake for a beautiful finish.
Chill and serve: Chill the cake for 30 minutes before serving to set the frosting. Slice and enjoy!