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Soft And Rich Coconut Velvet Cake

A luscious, tender coconut velvet cake with a rich cream cheese base, layered in glossy, pillowy seven-minute frosting and finished with snowy flakes of sweetened coconut.
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Ingredients
  

  • 12 oz cream cheese
  • 1½ cups unsalted butter
  • 4 cups granulated sugar
  • 8 large eggs
  • 3 cups cake flour
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ¼ cup vegetable oil (canola preferred)
  • 2 tsps vanilla extract
  • 4 tsps coconut extract
  • ⅔ cup water
  • ½ tsp cream of tartar (or white corn syrup)
  • 14 oz sweetened flaked coconut

Instructions
 

  • Preheat oven to 325°F. Grease and flour three 8-inch round cake pans. Line bottoms with parchment or wax paper.
  • Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a separate bowl, combine buttermilk, oil, vanilla extract, and coconut extract. Stir and set aside.
  • Beat softened butter and cream cheese on medium speed until smooth and creamy.
  • Gradually beat in sugar for 2–3 minutes until fluffy. Add eggs one at a time, mixing well after each.
  • With mixer on low, alternate adding dry and wet mixtures, starting and ending with dry. Mix just until combined.
  • Divide batter evenly between pans. Bake for 25–28 minutes, or until a toothpick comes out clean.
  • Let cakes rest in pans for 5–10 minutes, then transfer to wire racks to cool fully.
  • In a clean, grease-free bowl, add egg whites, vanilla, and coconut extract. Set aside.
  • In a saucepan, combine water, sugar, and cream of tartar (or corn syrup). Stir to combine. Bring to a boil and cook without stirring for 1 minute, or until clear.
  • While syrup boils, beat egg whites on high speed until soft peaks form.
  • With mixer on low, slowly drizzle hot syrup into egg whites. Then beat on high for 7 minutes until stiff, glossy peaks form.
  • Place first cake layer on a plate. Spread frosting on top and sprinkle lightly with coconut. Repeat for second and third layers.
  • Frost the entire cake. Press flaked coconut onto the sides and top. Let rest 15–20 minutes before slicing.