The name of this moist Coconut Velvet Cake comes from how soft and smooth it feels. With a delicious coconut seven-minute filling and frosting, it is so soft and rich.
– 8 oz (226g) cream cheese – 1 ½ sticks (168g) unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk – ¼ cup (54g) vegetable oil – 1 teaspoon (4g) vanilla extract – 2 teaspoons (8g) Coconut Extract – ⅔ cup (150g) water – 2 cup (400g) sugar – ½ teaspoon Cream of Tartar – 4 egg white – 1 teaspoon (4g) vanilla extract – 2 teaspoons (8g) coconut extract
Ingredients
Start with a 325-degree oven. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.Whisk flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl and set aside.
Add buttermilk, vegetable oil, coconut essence, and vanilla to another bowl. Set aside.Add butter and cream cheese to the mixer bowl and mix on medium speed until smooth.Add sugar gradually and mix on medium speed for 2-3 minutes.
Mix each room-temperature egg until the yolk turns colorless.Alternately add the flour combination and milk mixture to the mixer on low speed, starting and finishing with the flour mixture.
Mix the batter just until it's well mixed; don't mix it too much. Spread the batter out among the three pans.Bake for 25–28 minutes at 325 degrees F until a toothpick inserted into the center comes out clean or with a few crumbs.
Place the pans on a metal rack and let them cool for 5 to 10 minutes before taking them out.It makes 7 and a half cups of batter. It also works for cupcakes, though there won't be much of a cap.
Brush the bowl and beaters with soapy water to get rid of any grease. The egg whites won't get as big as they should if there is any grease in them.
Only egg whites are used in this recipe. If egg yolk is added, the egg whites won't whip up adequately. Add egg whites, vanilla, and coconut extract to the mixer bowl. Reserve till whites are beaten.
Add water, sugar, and cream of tartar to a saucepan. Use medium/high heat. Avoid stirring or stir only to distribute sugar. Sugar crystals shouldn't stick to pan sides. The mixture will boil and clarify.
After a minute, stop boiling to dissolve sugar.Whisk egg whites and vanilla till soft peaks. Happens fast. Soft peak egg whites fall cloud-like. With the mixer on low, slowly pour a little boiling sugar syrup into the egg whites.
Since hot syrup can splash you, avoid hitting the beaters when pouring. Beat on high speed for 7 minutes (or longer if using a manual mixer) until stiff peaks form.Use frosting immediately since it sets quickly.
The icing crusts without hardening. Keep cake chilled or at room temperature. Refrigerated and stirred frosting tastes delicious but is softer and less solid.Makes 5 cups frosting.
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