Heavenly White Velvet Cake with Luscious Coconut Buttercream

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Heavenly White Velvet Cake with Luscious Coconut Buttercream
Ingredients:
    • For the Cake:
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup coconut milk
    • For the Coconut Buttercream:
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar
    • 1/3 cup coconut cream
    • 2 teaspoons vanilla extract
    • For the Filling and Garnish:
    • 1 cup coconut flakes, toasted
    • 1/2 cup coconut flakes, untoasted
Directions:
    • Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.
    • In a bowl, sift together flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
    • Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients.
    • Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    • Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
    • For the buttercream, beat butter until creamy. Gradually add powdered sugar, then mix in coconut cream and vanilla until smooth and spreadable.
    • To assemble, place one cake layer on a serving plate. Spread with one-third of the buttercream and sprinkle with toasted coconut flakes. Repeat with the second layer, top with the third layer, and frost the top and sides of the cake.
    • Press untoasted coconut flakes around the sides of the cake and sprinkle over the top.
    • Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 550 | Servings: 12

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