A good old red velvet recipe can do more than just satisfy a sweet tooth. This recipe takes the classic red velvet to the next level by adding the magical flavour of coconut. I tried this recipe for my best friend’s Bridal Shower and the cake was the start of the event! There are many different methods used by bakers to bake a red velvet cake. Here is the recipe I use:
You will need:
You will need:
- 3/4 cup butter, cut into small cubes
- 2 cups powder sugar
- 3 large eggs
- 3 tablespoons red liquid food colouring
- 1 tablespoon vanilla extract
- 2 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 1/2 cups of shredded coconut flakes
The cream cheese:
- 2 packages cream cheese (Philadelphia cheese)
- 1 cup butter, softened
- 1/2 teaspoon coconut extract or vanilla extract
- 8 cups powdered sugar
- 4 cups of shredded coconut
1) Preheat oven to 350 Degrees. Beat butter at medium speed. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Add food colouring and vanilla, beating until blended.
2) Whisk together flour and next four ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into four greased and floured 8-inch round cake pans.
3) Bake all pans at 350 Degrees for 25 minutes; or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely (about 1 hour).
4) Beat cream cheese and butter at medium speed until smooth. Add coconut extract, beating until blended. Gradually add powdered sugar, beating until smooth. Stir in coconut. Keep it in the fridge to cool before spreading it on the cake.
5) Spread about one cup coconut/cream cheese frosting between cake layers; spread remaining frosting on top and sides of cake.
6) You can garnish your cake with coconut flakes or cake crumbs.
This cake it better served with coconut ice-cream on the side or dark chocolate fudge sauce which is my husband’s favourite. You can also add some fresh fruits on top, but I love keeping it simple with just the coconut flakes.
Remember: Bake for love and bake with love!
Let me know how your recipe turns out: