Perfect combo for who loves to coconut flavor with additionally delicious toasted coconut chips 🥥 🍯 Coconut Honey Cake 1+1/2 stick unsalted butter room temperature (170g) 1 cup sugar 
21⁄2 cups all-purpose flour (280g) 3 large eggs room temperature 1 cup Coconut Honey Kefir (240mL) 1 cup coconut flakes 2 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract Toasted coconut chips for decorating Frosting 8 oz cream cheese (220gr) 1 +1/2 cups heavy whipping cream (360ml) 1 cup powdered sugar 1 tsp vanilla extract Preheat oven to 350F and line two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 min.
 Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
 Reduce speed to low and add the flour in three batches alternating with the kefir. Do not over-mix the batter.
 Divide batter equally between the two pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
 Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely. For the frosting; Keep the cream cheese and the heavy cream cold. In a large bowl with an electric mixer , whip the cream cheese with vanilla.Then, slowly drizzle cold heavy whipping cream down the side of the bowl until you get stiff peaks. Add powdered sugar and mix again. Do not over beat. If you over beat the mixture will become soupy. #cocomuthoneycake #toastedcoconut #cakephotography #bakersgonnabake #foodtographyschool