Red Velvet Snowball Cake

A very elegant looking Birthday cake.
Give this classic cake a wintry makeover
with a coconut cream cheese frosting,
I'm sure it will be a hit with everyone.


Ingredients:

Cake:

2 1/2 cup(s) cake flour (not self-rising)
1/4 cup(s) unsweetened cocoa powder
1 ounce(s) grated bittersweet or semisweet chocolate
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) buttermilk
1 bottle(s) (1-ounce) red food coloring
2 teaspoon(s) distilled white vinegar
1 teaspoon(s) vanilla extract
1 teaspoon(s) baking soda
1/2 cup(s) (1 stick) unsalted butter, softened
1 1/2 cup(s) sugar
2 large eggs
Frosting:

4 ounce(s) white chocolate, chopped
1/4 cup(s) heavy cream
2 package(s) (8-ounces each) cream cheese, softened
1/2 cup(s) unsalted butter, softened
1 tablespoon(s) vanilla extract
2 1/2 cup(s) confectioners' sugar
1 1/2 cup(s) shredded coconut

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Directions

1.Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2.In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3.In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4.In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5.Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6.In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7.To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.