Winter White Velvet Cake With coconut and nuts
Ice, snow, whipped cream — January has me thinking “winter whites.” So I tweaked my Grandma Perry’s red velvet cake into this white velvet version and served it on my mama’s cake stand. Make it a day ahead and chill to let the flavors “ripen.”
Ingredients
- ½ cup solid coconut oil
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon salt
- 2½ cups cake flour
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 4 tablespoons butter, melted
- 5 tablespoons flour
- 1 cup milk
- 2 teaspoons vanilla
- 1 cup sugar
- 1 cup butter, softened
- 1 cup flaked coconut
- ½ cup chopped pecans
- 1 cup macadamia nuts, chopped (toss with ½ teaspoon salt)
Directions
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Preheat oven to 350 degrees.
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Line three 8- or 9-inch round cake pans with parchment paper.*
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With mixer, cream oil with sugar. Add eggs one at a time, beating well after each addition. Gradually beat in salt and flour.
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Add vanilla and buttermilk to batter. In a small bowl, pour vinegar over soda. After it fizzes, stir and add to batter.
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Divide batter into 3 prepared pans. Bake 10–15 minutes until done and the cake separates from sides of pan (time will depend on pan size.) Brush one side of each layer with melted butter.
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For frosting, cook flour, milk and vanilla in a double boiler, stirring constantly until thick. Cool. In another bowl, whip sugar and butter at high speed until fluffy. Add cooled, cooked mixture and blend into fluffy icing.
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Frost cake and scatter each layer and top with coconut and nuts.
*Either size pan will work. I prefer a 9-inch pan for thinner layers.
