Sweet Red Velvet Coconut Cake Recipe: A Dreamy Dessert Delight

Red velvet has always been a delightful twist on classic cake styles.

Curious bakers understand this rich dessert can surprise even seasoned pastry lovers.

Layers of deep crimson complement the subtle sweetness of coconut perfectly.

Each slice promises a luxurious experience that blends traditional southern charm with tropical elegance.

Soft, velvety crumbs melt in your mouth while coconut adds unexpected texture.

The combination feels both familiar and adventurous, tempting you to create something extraordinary.

Grab your mixing bowl and let magic unfold with this decadent treat.

Why Red Velvet Coconut Cake Feels So Special

• Create a Tropical Dessert Delight: This red velvet coconut cake transforms a classic favorite into a tropical-inspired masterpiece that brings unexpected excitement to traditional cake recipes.
• Beginner-Friendly Baking Adventure: The recipe offers straightforward steps that make it perfect for home bakers of all skill levels, with clear instructions that guide you through each stage of cake creation.
• Quick and Impressive Party Showstopper: Requiring just around 45 minutes of active preparation time, this cake delivers maximum visual impact with minimal complicated techniques, making it ideal for gatherings and special celebrations.
• Versatile Flavor Combination: The unique blend of rich red velvet with sweet coconut creates a crowd-pleasing dessert that appeals to both chocolate and tropical flavor lovers, ensuring everyone at the table will be impressed.

Red Velvet Coconut Cake Ingredients List

• All-Purpose Flour: Provides structure and tender crumb for the cake.
• Granulated Sugar: Sweetens and helps create a soft texture.
• Cocoa Powder: Gives the classic red velvet chocolate undertone.
• Baking Soda: Helps the cake rise and become light.
• Salt: Enhances overall flavor profile.

• Vegetable Oil: Keeps the cake moist and tender.
• Buttermilk: Adds tanginess and helps activate baking soda.
• Large Eggs: Bind ingredients and provide richness.
• Vanilla Extract: Adds depth of flavor.
• White Vinegar: Helps activate baking soda and adds subtle tanginess.
• Red Food Coloring: Creates the signature vibrant red color.

• Cream Cheese, Unsalted Butter: Creamy base for smooth frosting.
• Powdered Sugar: Provides sweetness and helps set frosting.
• Vanilla Extract, Coconut Extract: Adds complementary flavors.
• Heavy Cream: Adjusts frosting consistency.
• Shredded Coconut: Provides texture and decorative finish.

Steps For Baking Red Velvet Coconut Cake

Step 1: Warm Up The Oven

Crank the oven to a toasty 350°F (175°C). Grab your cake pans and give them a quick spray with cooking oil or butter. Dust with flour or line with parchment paper to ensure a smooth cake release.

Step 2: Create Dry Cake Mix

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Cocoa powder

Step 3: Blend Wet Ingredients

• Vegetable oil
• Buttermilk
• Large eggs
• Vibrant red food coloring
• Pure vanilla extract
• White vinegar

Step 4: Combine Cake Mixture

Gently pour wet ingredients into dry ingredients. Stir until the batter looks smooth and turns a rich red color. Avoid overmixing to keep the cake tender.

Step 5: Bake The Cake Layers

Pour batter evenly into prepared pans. Slide into the preheated oven and bake for 28-32 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cakes rest in pans for 10 minutes, then transfer to cooling racks.

Step 6: Whip Up Creamy Frosting

• Powdered sugar
• Vanilla extract
• Coconut extract

Add cream slowly to reach perfect spreading consistency.

Step 7: Assemble Delicious Cake

Level cake layers if needed. Spread frosting between layers and sprinkle shredded coconut. Cover entire cake with remaining frosting. Press additional coconut around sides and top.

Step 8: Chill And Serve

Refrigerate cake for 30-60 minutes to set frosting. Slice and enjoy your stunning red velvet coconut creation!

Top Tips For Red Velvet Coconut Cake

• Swap Flour Wisely: Use gluten-free all-purpose flour blend for a celiac-friendly version without compromising the cake's soft texture and rich red color.
• Enhance Color Naturally: Swap artificial food coloring with beetroot powder for a vibrant red hue that adds subtle earthy sweetness and boosts nutritional value.
• Prevent Dry Cake: Ensure buttermilk is room temperature and don't overmix batter to maintain moisture and create tender, delicate crumb that melts in your mouth.
• Stabilize Frosting Perfectly: Chill cream cheese before mixing to prevent runny consistency and create smooth, spreadable frosting that holds cake layers beautifully.
• Toast Coconut Strategically: Lightly toast shredded coconut in a dry skillet before decorating to enhance nutty flavor and add delightful crunch to your cake's exterior.

Storing Red Velvet Coconut Cake The Easy Way

• Preserve your delectable red velvet coconut cake's freshness by storing it properly.
• Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent drying out.
• Refrigerate for up to 5 days, allowing the flavors to meld and intensify.
• When ready to enjoy, let the cake sit at room temperature for 30 minutes to soften the frosting and restore its delightful texture.
• For longer storage, freeze the cake (without coconut decoration) for up to 3 months.
• Thaw overnight in the refrigerator, then bring to room temperature before serving.
• Always keep the cake away from strong-smelling foods to maintain its delicate flavor profile.

Red Velvet Coconut Cake Pairing Suggestions

• Pair with Creamy Coconut Latte: Brew a rich, smooth coconut latte that echoes the cake's tropical coconut notes. The coffee's warmth complements the cake's sweet, velvety texture, creating a delightful dessert experience.
• Serve alongside Raspberry Sorbet: Add a tangy raspberry sorbet to cut through the cake's richness. The bright, refreshing fruit flavor provides a perfect contrast to the dense, creamy red velvet and coconut combination.
• Match with Sparkling Moscato: Select a chilled, sweet Moscato wine with light bubbles. Its fruity undertones and gentle sweetness beautifully enhance the cake's decadent profile without overwhelming the delicate flavors.
• Enjoy with Toasted Almond Milk: Pour a cold glass of almond milk with a hint of toasting to complement the cake's nutty coconut finish. The smooth, subtly nutty drink balances the cake's rich cream cheese frosting.

Fun Ways To Switch Red Velvet Coconut Cake

• Tropical Paradise Cake: Replace vanilla extract with rum extract and add crushed pineapple between cake layers for a Caribbean-inspired version that brings sunny beach vibes to your dessert.
• Dark Chocolate Coconut Dream: Swap cocoa powder with dark chocolate and incorporate melted dark chocolate into the batter for a richer, more intense chocolate experience that coconut lovers will adore.
• Almond Coconut Fusion: Mix ground almonds into the cake batter and sprinkle toasted almond slivers alongside coconut for a nutty, crunchy texture that elevates the classic red velvet profile.
• Raspberry Coconut Burst: Layer raspberry preserves between cake levels and garnish with fresh raspberries, creating a tangy contrast to the sweet coconut frosting that makes each bite exciting.

Most Asked Questions On Red Velvet Coconut Cake

• What makes red velvet cake different from other chocolate cakes?

Red velvet cake has a unique tangy flavor from buttermilk and vinegar, and its signature deep red color comes from food coloring combined with cocoa powder. The slight acidic ingredients also help create a tender, soft cake texture.

• Can I substitute buttermilk if I don't have it?

Yes! You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using, and it will work perfectly in this recipe.

• Why do I need to add vinegar to the cake batter?

Vinegar helps activate the baking soda, creating a chemical reaction that makes the cake lighter and fluffier. It also enhances the cake’s tenderness and contributes to the classic tangy flavor of red velvet cakes.

• How do I prevent my cake from sticking to the pan?

Always grease your cake pans thoroughly and use either flour or parchment paper. This creates a non-stick surface that helps the cake release easily after baking and maintains the cake’s beautiful shape when removed.

Red Velvet Coconut Cake Recipe

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4.6 from 9 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Luxurious red velvet coconut cake merges classic Southern charm with tropical flair, blending rich cocoa and delicate coconut flavors. Dessert enthusiasts will discover a perfect balance of moist texture and creamy frosting that elevates this sweet culinary experience.

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Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 2.5 cups (595 ml) all-purpose flour
• 1.5 cups (300 g) granulated sugar
• 1.5 cups (360 ml) vegetable oil
• 1 cup (240 ml) buttermilk, room temperature
• 2 large eggs, room temperature

Flavoring and Coloring Ingredients:

• 2 tablespoons red food coloring
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Dry and Binding Ingredients:

• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting Main Ingredients:

• 8 ounces (226 g) cream cheese, softened
• 0.5 cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar

Frosting Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 0.25 teaspoon coconut extract (optional, for more coconut flavor)
• 2.3 tablespoons (34 ml) heavy cream or milk (for desired consistency)

Topping and Filling:

• 1.5 cups (135 g) sweetened shredded coconut (for topping and filling)

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Instructions

1. Prepare your baking workspace by positioning oven racks in the center and warming the oven to 350F (175C). Thoroughly coat two 9-inch round cake pans with non-stick spray and dust with flour or line with parchment paper.

1. Create the vibrant cake mixture by sifting together the dry ingredients in a spacious mixing bowl, ensuring no lumps remain. In a separate vessel, whisk the liquid components until thoroughly combined and rich crimson in color.

1. Gently fold the wet ingredients into the dry mixture, stirring with delicate strokes until a smooth, uniform batter forms. Avoid overmixing to maintain the cake’s tender texture.

1. Distribute the batter evenly between the prepared pans, using a spatula to spread it smoothly. Place in the preheated oven and bake for approximately 28-32 minutes, monitoring until a inserted toothpick emerges clean.

1. Remove cakes from the oven and allow them to rest in the pans for 10 minutes. Carefully transfer to wire cooling racks, letting them reach room temperature completely.

1. Prepare the creamy frosting by whipping cream cheese and butter until light and fluffy. Gradually incorporate powdered sugar, then blend in vanilla and coconut extracts. Adjust consistency with small amounts of cream.

1. Once cooled, level the cake layers if needed. Apply a generous layer of frosting between the layers, sprinkling shredded coconut for added texture and flavor.

1. Frost the exterior of the cake, covering top and sides smoothly. Carefully press remaining coconut around the cake’s surface for a decorative finish.

1. Refrigerate the assembled cake for 30-60 minutes to allow frosting to set and enable clean, precise slicing when serving.

Notes

• Carefully measure all ingredients to ensure the perfect balance of flavors in this decadent red velvet coconut cake.
• Use room temperature ingredients like eggs and buttermilk to create a smoother, more evenly mixed batter that rises beautifully.
• For an intense red color, choose a high-quality gel food coloring instead of liquid, which can affect the cake’s texture and consistency.
• Toast the coconut before decorating to enhance its nutty flavor and add a delightful crunch to the cake’s exterior.
• Substitute buttermilk with a simple mix of milk and vinegar if you don’t have it on hand – just let it sit for 5 minutes before using.
• Make the cake gluten-free by swapping regular flour with a 1:1 gluten-free baking flour blend to accommodate dietary restrictions.
• Reduce sugar content by using a sugar alternative or cutting the amount by 25% without compromising the cake’s moistness.

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

Nutrition

• Serving Size: 12
• Calories: 640
• Sugar: 50 g
• Sodium: 350 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 84 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg