Red Velvet Coconut Cake
This beautiful Red Velvet Coconut Cake consists of moist red velvet cake layers with a hint of cocoa, coconut cream cheese frosting, and shredded coconut. It is such a beautiful and delicious dessert!
Servings: 15
Ingredients
For the Red Velvet Cake Layers
- 1 ½ sticks (170g) unsalted butter, softened (It should be soft enough to dent when pressed, but still hold its shape.)
- 2 cups (400g) granulated sugar
- ½ cup (108g) vegetable oil
- 3 eggs, room temperature (If you are in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ½ cups (340g) buttermilk
- 1 Tablespoon (14g) white vinegar
- 4 Tablespoons (19g) unsweetened cocoa powder
- 1 Tablespoon (12g) vanilla extract
- 3 Tablespoons Red Liquid Food Coloring (Gel coloring is fine also, adjust amount as needed.)
For the Coconut Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, softened
- 16 oz cream cheese, softened (We use two 8 oz packages cream cheese, full fat)
- 1 teaspoons (4g) vanilla extract
- 1½ teaspoons (6g) coconut extract (Adjust amount to your liking!)
- ½ teaspoon (2g) salt
- 6 to 6 ½ cups (690g to 747g) confectioners sugar
Decoration
- 14 oz package of sweetened flaked coconut (386g) To be sprinkled in the filling as well as pressed into the frosting on the outside of the cake.
Instructions
For the Red Velvet Cake Layers
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. I lined the bottom of my pans with parchment paper also.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cocoa powder for 30 seconds. Set aside
- In another bowl, add the buttermilk, white vinegar, vegetable oil, vanilla extract, and red food coloring. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk is blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until blended.
- Divide batter between the three prepared 8 inch cake pans.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. The layers should spring back when lightly touched in the center. Let cool 10 minutes and turn out.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth.
- Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
- Add the vanilla and coconut extract. Gradually add the powdered sugar, mixing on low speed until blended.
- Slightly increase the speed and mix until fluffy and incorporated. Don't over mix or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Assembling the Cake
- Place the first cooled or chilled red velvet cake layer on the cake plate or pedestal. Spread with a layer of coconut cream cheese frosting. Add a sprinkling of sweetened shredded coconut.
- Repeat steps for the next cake layer and top with the third cake layer layer.
- Fill in any gaps between the layers with frosting. Frost the top and around the sides of the cake. Then, press coconut into the frosting, covering the cake in shredded coconut.
- This cake should be refrigerated in an airtight container or under a cake dome. However for best flavor and texture, remove from the refrigerator 2-3 hours before serving to allow the cake time to warm and soften.
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend