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