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Red Velvet Cake with Coconut

IvanIvan
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Red Velvet Cake with Coconut
16/04/2014
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Preparation
30 min.
Cooking
90 min.
Тotal
120 min.
Servings
10
"I would like to announce that for my next birthday I will be treating my guests to this cake, since it is so delicious."

Ingredients

  • flour - 2 1/2 cups
  • sugar - 1 1/2 cups
  • baking soda - 1 tsp
  • salt - 1 tsp
  • cocoa - 1 tsp
  • animal fat - 1 cup, at room temperature
  • eggs - 2, large, at room temperature
  • food coloring - red, safe
  • vinegar - 1 tsp, light
  • vanilla - 1 tsp, extract
  • coconut - 1/5 cup (60 g)
  • for the glaze
  • cream cheese - 1 4/5 cups (450 g) softened
  • powdered sugar - 4 cups, sifted
  • butter - 1 cup (220 g), soft
  • vanilla sugar - 2 packets
measures

How to cook

You can replace the animal fat for the layers with 1 cup milk, mixed with 1 teaspoon vinegar, that has sat that way for 10 minutes.

Prepare 2 or 3 round forms with a 9 1/2″ (24 cm) diameter, grease them or lay them out with baking paper. If you want thinner layers, use 3 forms, and if you want them thicker – use 2.

Sift the flour, sugar, baking soda, salt, coconut and cocoa into a bowl. Separately, beat the eggs with the animal fat and vinegar, vanilla and food coloring. Beat the dry ingredients into the wet ones until homogenized without overdoing it.

Distribute the mixture into 3 forms and bake each one for 30 minutes in a pre-heated 350°F (175 °C) oven. Cool each baked layer on a cooking grid, letting them cool completely. For the glaze, beat all the ingredients for it well in a bowl. Once the cream cheese, powdered sugar, butter and vanilla sugar are homogenized, increase the speed of the mixer and whip for another 5 minutes.

You need to get a light and fluffy mass. In an appropriate tray, stick the layers together with the cream and brush the finished red velvet cake with it.

Optionally sprinkle it with coconut flakes.

Rating

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