Coconut & Cappuchino Cake

Method

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, and mix well. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this to the butter mixture in three parts, alternating with the buttermilk and the instant coffee granules. Stir in the shredded coconut. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
3. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely. While the cakes are cooling, make the frosting by creaming together the butter, powdered sugar, vanilla extract, instant coffee granules, and milk until smooth and spreadable. Once the cakes are cooled, place one layer on a cake plate or serving platter. Spread frosting over the top. Place the second layer on top, and frost the top and sides of the cake. Garnish the cake with shredded coconut