Luscious Red Velvet Coconut Cake Recipe: A Dreamy Sweet Treat

Decadent chocolate cakes often hide a secret ingredient that makes the red velvet coconut cake simply irresistible.

Rich, velvety layers of crimson-hued cake draped in creamy coconut frosting create a dessert that dances between indulgence and pure bliss.

The subtle hints of cocoa mingle with tropical coconut notes, promising a taste experience that tingles every sweet receptor.

Soft, moist crumbs tell a story of careful baking and passionate precision.

Each slice brings a harmonious blend of textures that melts seamlessly on your tongue.

Delicate shreds of coconut add a playful crunch that elevates this classic dessert from ordinary to extraordinary.

This recipe transforms an afternoon treat into a celebration of flavor and comfort.

How To Serve Red Velvet Coconut Cake

• Tropical Dessert Pairing: Serve alongside fresh pineapple chunks or mango slices for a vibrant, tropical twist that complements the cake's rich coconut flavor.
• Party Presentation Trick: Create elegant individual slices with a dusting of extra coconut and a small edible flower on each plate for stunning visual appeal.
• Coffee Companion: Pair with a bold espresso or creamy coconut latte to enhance the cake's sweet and slightly tangy red velvet notes.
• Celebration Elevation: Garnish with edible silver or gold sprinkles for special occasions like birthdays or anniversaries, making the dessert feel extra luxurious and festive.

Store This Cake Soft And Fresh

• Smart Storage Strategies: Keep cake covered in airtight container in refrigerator for up to 5 days.
• Quick Freshness Tip: Allow cake to sit at room temperature 30 minutes before serving to soften frosting and enhance flavor profile.
• Freezing Technique: Wrap individual cake slices in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Thaw overnight in refrigerator before enjoying.
• Make-Ahead Magic: Prepare cake layers and frosting separately up to 2 days in advance. Store layers wrapped in plastic at room temperature, refrigerate frosting in sealed container until assembly time.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Calories: 450 kcal

Servings: 13

Velvet Coconut Cake Ingredient Rundown

• All-Purpose Flour: The foundation of the cake, ensuring perfect texture and structure with soft, tender crumbs.
• Granulated Sugar: Adds sweetness and helps create a golden, delicate cake surface.
• Baking Soda: Critical leavening agent that helps cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness.
• Cocoa Powder: Delivers rich chocolate undertones and gorgeous deep red color.

• Vegetable Oil: Creates moisture and ensures a tender, soft cake texture.
• Buttermilk: Adds tanginess, helps activate baking soda, and contributes to cake's softness.
• Eggs: Provides structure, richness, and helps bind ingredients together.
• Red Food Coloring: Creates signature vibrant red color characteristic of red velvet.
• Vanilla Extract: Adds warm, complex flavor depth.
• White Vinegar: Enhances tenderness and helps activate baking soda.

• Cream Cheese: Creates smooth, tangy base for classic frosting.
• Unsalted Butter: Adds richness and helps stabilize frosting.
• Powdered Sugar: Provides sweetness and helps thicken frosting.
• Coconut Extract: Introduces tropical, nutty flavor profile.
• Heavy Cream: Helps adjust frosting consistency and adds silkiness.
• Shredded Coconut: Provides delightful texture and decorative element.

Tools To Bake Red Velvet Coconut Cake

• Electric mixer: Essential for beating cream cheese, butter, and mixing cake batter smoothly.
• Large mixing bowls: Two separate bowls needed for combining dry and wet ingredients.
• 9-inch round cake pans: Specifically sized pans for baking cake layers evenly.
• Parchment paper or baking spray: Prevents cake from sticking to pan.
• Toothpick: Helps check cake doneness by testing center.
• Wire cooling rack: Allows cakes to cool completely without getting soggy.
• Sifter: Ensures dry ingredients are lump-free and well-combined.
• Whisk: Perfect for blending wet ingredients thoroughly.
• Spatula: Helps spread frosting evenly and scrape bowl edges.

Instructions For Coconut Velvet Cake Layers

• Warm Up the Oven

Crank the oven to a cozy 350F and get your cake pans ready by giving them a light coating of grease or lining with parchment paper.

• Mix the Magic

Blend the dry ingredients in one bowl, whisking flour, sugar, baking soda, salt, and cocoa powder together. In another bowl, combine oil, buttermilk, eggs, vivid red food coloring, vanilla, and a splash of vinegar. Gently marry the wet and dry ingredients until they form a smooth, dreamy batter.

• Bake to Perfection

Pour the batter evenly into your prepared pans. Let them dance in the oven for 28-32 minutes until a toothpick comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.

• Whip Up the Frosting

Cream together cream cheese and butter until silky smooth. Gradually fold in powdered sugar, then add vanilla and coconut extract. Adjust the consistency with a touch of cream until it’s beautifully spreadable.

• Create Your Masterpiece

Level the cake layers if needed. Spread frosting on the first layer and sprinkle with shredded coconut. Place the second layer on top and frost the entire cake. Press additional coconut all around for a stunning finish.

• Chill and Serve

Refrigerate the cake for 30-60 minutes to set, ensuring clean, beautiful slices when you’re ready to indulge.

Flavor Tips For Coconut Cream Cake

• Coconut Cracking Secrets: Toast shredded coconut before decorating to enhance its nutty flavor and add delightful crunch.
• Make-Ahead Magic: Prepare cake layers a day ahead and refrigerate, wrapped tightly in plastic, to save time and intensify moisture.
• Gluten-Free Option: Swap all-purpose flour with gluten-free blend and add 1 teaspoon xanthan gum to maintain cake's tender texture.
• Dairy-Free Twist: Replace cream cheese with dairy-free alternative like cashew cream or coconut cream frosting for sensitive diets.
• Flavor Boost: Add a splash of rum or amaretto to the frosting for an elegant adult version that transforms the classic recipe.

Sinful Red Velvet Coconut Cake Recipe

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4.6 from 15 reviews

• Total Time: 1 hour
• Yield: 13 1x

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Description

Red velvet coconut cake merges classic Southern charm with tropical coconut flair for an unforgettable dessert experience. Luscious layers of crimson cake complemented by creamy coconut frosting promise delightful indulgence you cannot resist.

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Ingredients

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• 2 large eggs, room temperature
• 1.5 cups (300 g) granulated sugar
• 1.5 cups (360 ml) vegetable oil
• 1.5 cups (135 g) sweetened shredded coconut
• 1 cup (240 ml) buttermilk, room temperature
• 2.5 cups (595 ml) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsps red food coloring
• 1 tsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz (226 g) cream cheese, softened
• 0.5 cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1 tsp vanilla extract
• 0.25 tsp coconut extract (optional, for more coconut flavor)
• 2.3 tbsps (34 ml) heavy cream or milk (for desired consistency)

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Instructions

1. Oven Preparation: Position center oven rack at 350F (175C). Prepare cake pans by coating with non-stick spray and dusting with flour or lining with parchment paper.
2. Batter Construction: Sift dry ingredients in a large mixing bowl, eliminating potential lumps. Whisk liquid components separately until achieving a rich, uniform crimson consistency.
3. Mixing Technique: Incorporate wet ingredients into dry mixture using gentle folding motions, creating a smooth, cohesive batter without overmixing to preserve delicate cake texture.
4. Baking Process: Evenly distribute batter between prepared pans, smoothing with a spatula. Bake for 28-32 minutes, verifying doneness by inserting a toothpick that emerges clean.
5. Cooling Strategy: Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling to room temperature.
6. Frosting Creation: Whip cream cheese and butter until achieving a light, airy consistency. Gradually blend powdered sugar, vanilla, and coconut extracts, adjusting texture with minimal cream.
7. Layer Assembly: Trim cake layers if necessary. Apply frosting between layers, sprinkling shredded coconut for enhanced texture and flavor profile.
8. Decorative Finishing: Completely cover cake exterior with frosting, meticulously pressing remaining coconut around the surface for an elegant presentation.
9. Serving Preparation: Refrigerate assembled cake for 30-60 minutes, allowing frosting to stabilize and ensuring clean, precise slicing when serving.

Notes

• Sift Smartly: Use a fine-mesh sieve when sifting dry ingredients to eliminate clumps and ensure a smooth, even cake texture without dense pockets.
• Control Mixing Technique: Fold wet and dry ingredients gently with a spatula, making minimal circular motions to prevent overmixing, which can lead to a tough, dense cake.
• Temperature Matters: Allow ingredients like eggs and cream cheese to reach room temperature before mixing to create a more uniform batter and smoother frosting consistency.
• Coconut Customization: Toast shredded coconut beforehand to enhance its nutty flavor and add a delightful golden-brown color around the cake’s exterior for extra depth.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 450
• Sugar: 43 g
• Sodium: 300 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg