Pink Coconut Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 2 cups Flour
  • 2 cups Sugar

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 1 1/2 tsp Coconut baking emulsion

• Dairy

  • 1/2 cup Butter
  • 1 cup Milk

Found on createdby-diane.com

Ingredients

• 2 cups sugar
• 4 eggs
• 2 cups flour
• 1 cup milk
• ½ cup butter, melted and cooled
• ¼ cup oil
• 2½ teaspoons baking powder
• 2 teaspoons vanilla bean paste
• 1½ teaspoons coconut baking emulsion
• ( 1 14 oz bag of sweetened shredded coconut and pink food coloring for outside and filling of cake)
• 1½ cup butter (room temperature)
• 2 tablespoons shortening
• 2 tablespoons heavy cream
• 6 cups powdered sugar
• ½ teaspoon coconut baking emulsion
• pink food coloring (add a few drops then let frosting rest for 10 minutes for color to deepen before adding more)

Directions

• In large mixer bowl, beat sugar and eggs until mixed well
• Mix in flour, baking powder, milk, butter, oil, vanilla and coconut flavors on medium to medium low until completely combined.
• This recipe makes 2 6 cakes plus 6 cupcakes.
• Use a baking spray to coat the cake pans, and paper liners for the cupcakes.
• (Baking spray is a combination of oil and flour, the spray allows for a very thin coat which is great for cakes and helps them release from the pan easily)
• Place 2 cups of batter into each 6-inch cake pan.
• Place 3 tablespoons of batter into each cupcake liner.
• Bake at 350 degrees.
• Bake the cupcakes for 20 minutes and the cakes for an additional 5-8 minutes (cakes 25-28 minutes total)
• Test with a toothpick, place the toothpick into the center of the cake and cupcakes and it should come out nearly clean.
• Completely cool cakes.
• Wrap and freeze cakes for 4 hours to overnight.
• Remove the cakes from the freezer and unwrap.
• Stack up the two cakes, placing some frosting and coconut in the center of the layers.
• Then spread about a ½ cup frosting over the cake thinly and smooth it out. Then place the cake in the fridge to chill to set up, this will make it easier to spread the remaining frosting on the outside
• and press the pink coconut into it. Pipe the roses on top.
• In mixer bowl beat butter and shortening until whipped smooth.
• Add in powdered sugar and heavy cream and mix on low to combine, then turn on medium to blend.
• Mix in coconut flavor.
• Remove ½ cup of white frosting if you want two tone roses.
• Then add the pink food coloring to the remaining frosting and mix until creamy.