TRENDING COCONUT VELVET CAKE

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Ingredients

FOR THE CAKE

• 1¼ cups sifted all purpose flour
• 1½ cups sifted cake flour
• ½ teaspoon baking soda
• 1½ tsp baking powder
• 1 teaspoon salt
• 1½ cups sugar
• ⅓ cup vegetable oil
• ⅓ cup vegetable shortening at room temperature
• 1 tsp good quality vanilla extract
• 2 tsp pure coconut extract
• 3 large eggs
• 1½ cups coconut milk
• ¼ cup milk
• Approximately ¼ to ⅓ of a cup dried coconut to add to the batter, (optional)

FOR THE FROSTING

• 4 egg whites
• ¼ tsp cream of tarter
• 1 tsp vanilla extract
• 1½ tsp pure coconut extract
• 1¼ cups sugar
• ½ cup corn syrup
• ¼ cup water
• Approximately 1 cup dried coconut, (sweetened or unsweetened, your choice)

Instructions

TO MAKE THE CAKE

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and coconut extract. Beat well at high speed with whisk attachment until light and fluffy

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