Golden Milk Latte Cake

Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.

Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, turmeric, cinnamon, ginger, and salt into a bowl and whisk to combine. Set aside.

In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and mix for one minute on high, scraping down the bowl and paddle once more.

With the mixer on low speed, add in the dry ingredients and mix until just combined. Then, add the coconut milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable.

Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.

With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.

With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.

Add vanilla extract, coconut extract, coconut milk, and salt and mix on medium-low for another two minutes until fully incorporated.

Once the Golden Milk Cake layers have cooled completely, fill and frost with Coconut Buttercream. To create the design pictured, tint one cup of buttercream a deep yellow color with the food color gels of your choice (I used a mix of Americolor Dijon + Lemon Yellow + Orange until I ended up with the perfect turmeric hue). Mix a lighter yellow shade by combining the darker yellow with some uncolored buttercream and create a messy ombrè by adding the darkest yellow on the bottom third of the cake, followed by the lighter yellow until finally adding the uncolored buttercream to the top third and top of the cake. Keep adding and smoothing until you like what you see.

Pipe a star border around the top of the cake with the uncolored Coconut Buttercream using Wilton Tip 6B, then sprinkle with ground turmeric.