Red Velvet Coconut Cake: The Ultimate Recipe and Baking Guide

Red Velvet Coconut Cake: Prepare to be captivated by a dessert that’s as visually stunning as it is delicious! Imagine sinking your fork into a moist, crimson-hued cake, its velvety texture giving way to the sweet, tropical embrace of coconut. This isn’t just cake; it’s an experience, a delightful fusion of classic Southern charm and exotic flair.

The allure of red velvet cake itself is steeped in history, with roots tracing back to the Victorian era when bakers used cocoa powder to create a softer, more tender crumb. The vibrant red color, originally achieved through a chemical reaction between the cocoa and acidic ingredients, has evolved over time, now often enhanced with food coloring. But what happens when you take this beloved classic and infuse it with the creamy, nutty goodness of coconut? Magic, pure and simple!

People adore this Red Velvet Coconut Cake for its unique flavor profile and contrasting textures. The slight tang of the red velvet beautifully complements the sweetness of the coconut, while the moist cake and shredded coconut create a symphony of sensations in your mouth. It’s a showstopper for any occasion, from birthdays to holiday gatherings, and surprisingly easy to make. So, let’s embark on this baking adventure together, and create a cake that will leave everyone wanting more!

this Recipe

Ingredients:

• For the Red Velvet Cake:
• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup vegetable oil
• 2 large eggs, room temperature
• 2 tablespoons unsweetened cocoa powder
• 1 ounce (2 tablespoons) red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• For the Coconut Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup shredded sweetened coconut, plus more for garnish
• 2-4 tablespoons milk or heavy cream (optional, for consistency)
• For the Coconut Flakes Coating:
• 2 cups sweetened shredded coconut

Preparing the Red Velvet Cake:

1. Preheat and Prep: I always start by preheating my oven to 350°F (175°C). While it’s heating up, grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. Trust me, it’s worth the extra step!
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make sure everything is evenly distributed. This ensures a consistent rise and texture.
3. Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, cocoa powder, red food coloring, vinegar, and vanilla extract. The vinegar helps activate the baking soda, creating that signature red velvet tang.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
5. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on them – ovens can vary!
6. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly. Make sure they are completely cool before frosting!

Making the Coconut Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. It’s crucial that both are softened to avoid lumps in your frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is incorporated.
3. Vanilla and Coconut: Stir in the vanilla extract and shredded coconut. Mix until evenly distributed.
4. Adjust Consistency (Optional): If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. I like mine to be easily spreadable but still hold its shape.

Assembling the Red Velvet Coconut Cake:

1. Level the Cakes (Optional): If your cakes have a slight dome, use a serrated knife to carefully level the tops. This will create a more even and professional-looking cake.
2. First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of coconut cream cheese frosting evenly over the top.
3. Second Layer: Carefully place the second cake layer on top of the frosting.
4. Frost the Cake: Frost the entire cake with the remaining coconut cream cheese frosting. I like to start with a thin “crumb coat” to trap any loose crumbs, then chill the cake for about 15 minutes before applying the final layer of frosting. This helps create a smooth and even finish.
5. Coconut Coating: Gently press the shredded coconut onto the sides of the cake to create a beautiful coconut coating. You can also sprinkle some coconut on top for extra flair.
6. Chill and Serve: Chill the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.

Tips and Tricks for the Perfect Red Velvet Coconut Cake:

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is essential for creating a smooth and well-emulsified batter and frosting. This helps the cake bake evenly and the frosting to be light and fluffy.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined, and then stop.
• Properly Measure Flour: The best way to measure flour is by using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your recipe.
• High-Quality Food Coloring: For a vibrant red velvet color, use a high-quality gel food coloring. Liquid food coloring can sometimes thin out the batter.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to the 1-cup line. Let it sit for 5 minutes before using.
• Frosting Consistency: Adjust the amount of powdered sugar or milk/cream in the frosting to achieve your desired consistency. If the frosting is too thick, add more liquid. If it’s too thin, add more powdered sugar.
• Coconut Options: You can use unsweetened shredded coconut if you prefer a less sweet cake. You can also toast the coconut for a deeper, nuttier flavor. Just spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
• Storage: Store the cake in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting.
• Make Ahead: You can bake the cake layers a day ahead of time. Wrap them tightly in plastic wrap and store them at room temperature. You can also make the frosting a day ahead of time and store it in the refrigerator. Let it soften slightly before using.
• Variations: Feel free to add other flavors to your cake, such as chopped pecans or walnuts. You can also add a layer of raspberry jam between the cake layers for a fruity twist.

Troubleshooting:

• Cake is Dry: Overbaking is the most common cause of a dry cake. Make sure to check the cake for doneness with a wooden skewer and remove it from the oven as soon as the skewer comes out clean. You can also try adding a little more oil to the batter next time.
• Cake is Dense: Overmixing the batter or not using enough leavening agents (baking soda and baking powder) can result in a dense cake. Make sure to measure your ingredients accurately and mix the batter until just combined.
• Frosting is Too Thin: If your frosting is too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency. You can also chill the frosting in the refrigerator for a few minutes to help it thicken up.
• Frosting is Too Thick: If your frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.

Conclusion:

This Red Velvet Coconut Cake isn’t just another dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser. The moist, tender crumb of the red velvet, perfectly complemented by the sweet, tropical notes of coconut, creates a flavor profile that’s both familiar and excitingly new. It’s a symphony of textures and tastes that will leave you and your guests wanting more. Trust me, once you experience the magic of this cake, you’ll understand why I’m so passionate about sharing it with you.

But why is this recipe a must-try? Beyond the incredible flavor, it’s surprisingly approachable. I’ve broken down each step to ensure even novice bakers can achieve bakery-worthy results. The recipe uses readily available ingredients, and the instructions are clear and concise, minimizing any potential for kitchen mishaps. Plus, the visual appeal of the vibrant red cake layered with creamy coconut frosting is undeniable. It’s a cake that looks as good as it tastes, making it perfect for special occasions or simply a delightful weekend treat.

And the best part? There’s plenty of room for customization! Feel free to experiment with different variations to make it your own. For a richer coconut flavor, try using coconut milk instead of regular milk in the cake batter. You could also add a layer of toasted coconut flakes between the cake layers for extra crunch and texture. If you’re feeling adventurous, consider incorporating a hint of lime zest into the frosting to brighten the flavors and add a touch of citrusy zing.

Serving suggestions are endless! A simple dusting of powdered sugar is elegant and understated, allowing the cake’s natural beauty to shine through. For a more decadent presentation, garnish with fresh berries, such as raspberries or strawberries, which complement the red velvet beautifully. A scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition. And for a truly tropical experience, serve alongside a refreshing coconut cocktail or a chilled glass of pineapple juice.

This Red Velvet Coconut Cake is more than just a recipe; it’s an invitation to create something special, something memorable, something utterly delicious. It’s a chance to impress your friends and family with your baking skills, and to indulge in a truly exceptional dessert.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to embark on a baking adventure. I’m confident that you’ll be thrilled with the results. And most importantly, I’d love to hear about your experience! Share your photos and stories in the comments below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy baking, and enjoy every delicious bite of your homemade Red Velvet Coconut Cake! I can’t wait to see your creations!