2 cups sugar
2 tablespoons unsweetened cocoa powder, divided
1 ounce red food coloring
1 ounce green food coloring
1/2 pound butter (2 sticks)
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
Cream Cheese Frosting:
3 9 ounce packages cream cheese, softened
1 cup butter, softened
1 tablespoon vanilla extract
6 cups confectioners' sugar, sifted
4 cups shredded coconut
Preheat oven to 350 degrees F. In a large mixing bowl using a hand mixer, beat butter. Add sugar until light and fluffy. Add eggs one at a time and mix thoroughly.
In a medium bowl, sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla.
Divide batter into two separate bowls. In one bowl add one tablespoon of cocoa powder and green food coloring. In the other bowl add the remaining one tablespoon cocoa powder and red food coloring. Mix each thoroughly.
In a small bowl, combine baking soda and vinegar and divide evenly into both cake batters. Spray four 8-inch round baking pans with nonstick cooking spray.
Divide the green batter into two of the cake pans and divide the red batter into the remaining two cake pans. Smooth the tops. Bake for 12-18 minutes, or until tests done. Cool completely.
While cakes are cooling prepare frosting. In a large mixing bowl using a hand mixer, beat together the cream cheese and butter. Add vanilla and mix thoroughly. Gradually add the confectioners' sugar.
To assemble the cake, start with one layer of the red cake. Cover top completely with frosting. Top with a green layer of cake and cover top and sides with frosting. Continue adding layers ending in green.
Cover cake completely a thin frosting layer. This is called the crumb layer. Put in the refrigerator to chill for an hour.
Remove and cover with the remaining frosting and cover with shredded coconut. Keep in refrigerator until just before ready to serve. Bring to room temperature before serving.
Serve with a scoop of your favorite vanilla ice cream.