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Preheat oven 350°F and spray 2 8-inch pan with baking spray and line the bottoms of the pan with parchment paper, set aside.
In a large bowl whisk together flour, salt, baking powder, and baking soda, set aside.
In another bowl beat butter and sugar until light and fluffy, about 2 to 3 minutes, scraping the bottom and sides of the bowl periodically.
Add in eggs one at a time, beating well after each addition.
Add in vanilla extract.
Add the dry-ingredients alternately with the buttermilk into the butter mixture. Alternate adding the dry ingredients in 3 additions and the buttermilk in 2 additions, beginning and ending with the dry ingredients.
Fold in the coconut.
Divide the batter between the prepared pans, tap the pans lightly to remove any air bubbles.
Bake the cakes for 35 to 45 minutes or until a toothpick inserted into the cakes comes out mostly clean with a few moist (not wet) crumbs.
Remove cakes from the oven and let them cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.
TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:
Beat cream cheese and butter and very smooth and well combined, about 2 to 3 minutes of beating, scraping the bowl periodically.
Gradually add in the powdered sugar followed by the vanilla and salt.
If the cake layers have domes, use a serrated knife to flatten the cakes. Use the frosting to secure one cake layer onto a cake board or plate. Spread some of the frosting evening on top of the first layer followed by the second cake layer.
Frost the top and sides of the cake, using an offset spatula to smooth out the frosting. Coat the cake with toasted coconut.