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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Batter Construction: Sift dry ingredients in a large mixing bowl, eliminating potential lumps. Whisk liquid components separately until achieving a rich, uniform crimson consistency.
- Mixing Technique: Incorporate wet ingredients into dry mixture using gentle folding motions, creating a smooth, cohesive batter without overmixing to preserve delicate cake texture.
- 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.
- Cooling Strategy: Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling to room temperature.
- 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.
- Layer Assembly: Trim cake layers if necessary. Apply frosting between layers, sprinkling shredded coconut for enhanced texture and flavor profile.
- Decorative Finishing: Completely cover cake exterior with frosting, meticulously pressing remaining coconut around the surface for an elegant presentation.
- 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