Red Velvet Coconut Cake

Preheat the oven to 350F and position a rack in the middle. Butter and flour two 8-inch round cake pans or lightly coat them with nonstick cooking spray.

For the cake:

Sift the flour, cocoa powder, baking pow- der, and salt onto a sheet of waxed paper or into a medium bowl. Set aside. Pulse the coconut in a food processor until it is very finely chopped. In a large bowl, beat the butter, sugar, and coconut with an electric mixer on medium speed until thoroughly combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a small bowl, stir together the red food coloring, buttermilk, and coconut milk. With the mixer on low, add the dry ingredients to the butter mixture in 3 batches, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Stop and scrape down the bowl twice.

In a small bowl, stir together the vinegar and the bak- ing soda. With the mixer set at medium speed, beat the vinegar mixture into the batter. Divide the batter evenly between the cake pans. Bake until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool on racks.

To assemble the cake: Transfer 2 cups of the frosting to a medium bowl and fold in 1 cup of the shredded coconut. Place one cake layer on a serving plate and spread evenly with the coconut frosting. Top with the second cake layer. Frost the sides and top of the cake with the remaining frosting. Cover the sides and top of the frosted cake with the remaining 11/4 cups shredded coconut, pressing lightly to help it adhere. Because the frosting is delicate, this cake is best served the same day it's made.

Cat's Note: I look for natural food coloring when I bake this cake, but you can use what you have.