Red Velvet Coconut Cake

Red Velvet Coconut Cake is a luxurious twist on two beloved classics: rich, velvety red cake layers paired with a light coconut flavor and a creamy frosting. This beautiful dessert is soft, moist, and indulgent with a tropical touch that makes it perfect for holidays, birthdays, or any time you want to impress with something unique and flavorful.

Why You’ll Love This Recipe

This cake brings together the best of both worlds—the bold, cocoa-infused taste of red velvet and the sweet, tropical essence of coconut. It’s visually stunning, incredibly moist, and full of creamy, dreamy flavor. The shredded coconut topping adds texture and elegance, making it a showstopper dessert that’s surprisingly easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil
• Buttermilk
• Red food coloring
• Vanilla extract
• White vinegar
• Coconut extract (optional, for enhanced flavor)

For the frosting:

• Cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract
• Coconut extract
• Shredded sweetened coconut (for topping and layering)

directions

1. Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together sugar and eggs until light and fluffy. Add oil, buttermilk, food coloring, vanilla, coconut extract, and vinegar. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, vanilla, and coconut extract until creamy.
8. Assemble the cake by layering cake rounds with frosting. Spread frosting over the top and sides of the cake.
9. Press shredded coconut onto the sides and top of the cake for decoration.

Servings and timing

Serves 12–16
Prep time: 25 minutes
Cook time: 25–30 minutes
Cool and assemble time: 1 hour
Total time: About 2 hours

Variations

• Toasted coconut topping: Lightly toast the shredded coconut for a nutty, golden finish.
• Filled version: Add a layer of raspberry jam or coconut cream between the cake layers.
• Cupcakes: Turn the batter into cupcakes—bake for 18–20 minutes.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.
• Dairy-free: Substitute plant-based buttermilk and cream cheese alternatives.

storage/reheating

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake layers for up to 2 months. Thaw in the refrigerator before assembling.

FAQs

Can I use boxed red velvet cake mix?

Yes, you can use a boxed mix as a shortcut and add a splash of coconut extract to the batter for flavor.

How do I make homemade buttermilk?

Mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let sit for 5 minutes before using.

Can I make this cake ahead of time?

Yes, bake the cake layers a day ahead and frost the next day, or freeze the layers for future use.

What’s the best way to apply the coconut on the sides of the cake?

Gently press handfuls of shredded coconut onto the sides with your palm or use a spoon while the frosting is still soft.

Can I reduce the sugar in the cake or frosting?

You can slightly reduce the sugar, but keep in mind it may affect sweetness and texture.

Can I use unsweetened coconut instead of sweetened?

Yes, if you prefer less sweetness, but sweetened coconut adds moisture and flavor to the topping.

What kind of red food coloring works best?

Liquid food coloring works fine, but gel-based coloring offers a deeper hue with less liquid.

Is coconut extract necessary?

It’s optional but enhances the coconut flavor beautifully. You can leave it out if you prefer a more subtle taste.

How do I prevent the cake from being too dense?

Do not overmix the batter, and use fresh baking soda for proper leavening.

Can I add nuts to the batter?

Yes, chopped pecans or walnuts can be folded in for extra texture.

Conclusion

Red Velvet Coconut Cake is a decadent, crowd-pleasing dessert that’s as stunning to look at as it is delicious to eat. With its rich cocoa base, creamy frosting, and coconut flair, it’s a beautiful blend of classic and tropical flavors. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress.

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