Red Velvet Cake with Coconut Cream Cheese Frosting

CAKE:
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 Tbsp. red liquid food coloring
1 Tbsp. vanilla extract
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk

FROSTING:
2 – 8oz. packages cream cheese, softened
1 cup butter, softened
1/2 tsp. coconut extract
8 cups powdered sugar
4 cups sweetened shredded coconut

CAKE:

• Preheat over to 350 degrees.
• Using a mixer, beat butter until light and fluffy.
• Gradually add sugar, beating until blended.
• Beat in eggs, one at a time.
• Mix in food coloring and vanilla.
• In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
• Gradually add flour mixture to butter mixture, alternating with the buttermilk, beating at a low speed just until incorporated.
• Spoon batter into 4 greased and floured 8-inch round cake pans ( can use 8-inch aluminum foil disposable pans if needed, just place them on a baking sheet for stability).
• Bake, with 2 pans on top rack and 2 pans on bottom rack, at 350 for 10 minutes; rotate pans, and bake an additional 10-12 minutes or until a toothpick inserted in center comes out clean.
• Allow to cool in pans on wire racks for 10 minutes.
• Remove cakes from pans to wire racks, and cool completely. ***
• Spread about 1 cup Coconut-Cream Cheese Foresting between cake layers; spread remaining frosting on top and sides of cake.

*** Secret to moist cake:  Remove from pans and wrap each layer in plastic wrap and then in aluminum foil.  Place in freezer for 1-30 days.  Allow to thaw in wrapping.

FROSTING:

• Beat cream cheese and butter at medium speed until smooth.
• Mix in coconut extract.
• Gradually add powdered sugar, beating until smooth.
• Stir in shredded coconut.