rusticandrefinedcharm

🌿✨ Wishing you a Happy Easter 🐣🤍

VintageStyle

Love is in the air 🤍

A soft, snowy coconut cake dressed with a simple blush rose—because sometimes the sweetest things don’t need much at all.

Valentine’s Coconut Cake Recipe

Cake:
• 2 ½ cups (285g) cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¾ cup (170g) unsalted butter, room temp
• 1 ⅔ cups (330g) sugar
• 5 large egg whites, room temp
• ½ cup (120g) sour cream, room temp
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup (240ml) canned coconut milk
• 1 cup (80g) sweetened shredded coconut

1. Preheat oven to 350°F (177°C). Grease and line three 8-inch cake pans.
2. Beat butter and sugar until creamy. Mix in egg whites, sour cream, and extracts.
3. Alternately add dry ingredients (flour, baking powder, soda, salt) and coconut milk. Fold in shredded coconut.
4. Divide batter between pans and bake 22–24 min. Cool completely.

Coconut Cream Cheese Frosting:
• 1 cup (226g) butter, room temp
• 8 oz (226g) cream cheese, room temp
• 5 cups (600g) powdered sugar
• 2 Tbsp (30ml) canned coconut milk
• ½ tsp vanilla extract
• ½ tsp coconut extract
• Pinch of salt
• 2 cups (160g) shredded coconut

Beat butter and cream cheese until smooth. Slowly add powdered sugar, coconut milk, extracts, and salt. Beat until fluffy. Adjust thickness if needed.

Level cooled cakes. Spread frosting between layers and all around. Sprinkle shredded coconut on top and sides. Finish with a soft blush rose for that Valentine’s farmhouse charm 🌹

Merry Christmas 🎄

I hope everyone has had a wonderful time celebrating with family.