Homemade Coconut Red Velvet Cake. Recipe for a moist cake with a coconut buttercream frosting.
- 3 cups cake flour leveled
- 1 teaspoon baking soda
- 2 Tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup buttermilk at room temperature
- 2 8 oz package cream cheese softened
- 1 cup butter or margarine softened
- 6 tablespoons milk
- 2 teaspoon vanilla extract
- 2 16 oz package powdered sugar sifted
- 2 7 oz package sweetened flaked coconut
Preheat oven to 350°F.
Grease two 9-inch cake pans or three 8-inch cake pans, line with parchment paper, then grease the parchment paper.
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld mixer, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter.
Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to over bake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut.
Frost cooled cake.
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