Blue Velvet Cake

Cake: 

2 cups sugar
2 sticks butter, at room temperature
2 eggs
1 tablespoon cocoa powder
2 ounces blue food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Directions:

Preheat oven to 350F. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.


Icing:

1 (8-ounce) package cream cheese
1 stick butter, softened
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.