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Instructions:
Step 1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Step 6
Gently fold in the unsweetened coconut flakes.
Step 7
Divide the batter evenly between the two prepared cake pans.
Step 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 10
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Step 11
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Step 12
Assemble the cake: Once the cakes have cooled, place one layer on a serving plate.
Step 13
Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
Step 14
Sprinkle the remaining coconut flakes over the top and sides of the cake. Optional: Add raspberry or lemon frosting to decorate or add extra flavor.
Step 15
Let the cake set for about 30 minutes before serving to allow the frosting to firm up. Enjoy this creamy, decadent coconut cake at your next celebration or gathering!
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