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Red Velvet Coconut Cake

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This Red Velvet Coconut Cake is a show-stopping dessert that blends the rich, cocoa flavor of classic red velvet with a tropical coconut twist. Layered with creamy coconut frosting and topped with sweet shredded coconut, it’s soft, moist, and absolutely delicious!

Ingredients

Scale

For the red velvet cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon unsweetened cocoa powder

  • 1 1/2 cups vegetable oil

  • 1 cup buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tablespoons red food coloring

  • 1 teaspoon vanilla extract

  • 1 teaspoon white vinegar

For the coconut frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon coconut extract (optional, for more coconut flavor)

  • 2–3 tablespoons heavy cream or milk (for desired consistency)

  • 1 1/2 cups sweetened shredded coconut (for topping and filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

  2. Make the cake batter:

    • In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.

    • In a separate bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

    • Gradually add wet ingredients to the dry, mixing just until smooth.

  3. Bake:

    • Divide batter evenly between the prepared pans.

    • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

    • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

  4. Make the frosting:

    • In a large bowl, beat cream cheese and butter until creamy and smooth.

    • Gradually add powdered sugar, then mix in vanilla and coconut extract.

    • Add cream a little at a time to reach spreadable consistency.

  5. Assemble the cake:

    • If needed, level the cake layers.

    • Spread frosting over the first cake layer and sprinkle with 1/2 cup of shredded coconut.

    • Top with the second layer and frost the top and sides.

    • Press remaining coconut all over the cake for a beautiful finish.

  6. Chill for 30–60 minutes before slicing for cleaner cuts.

Notes

  • Want more coconut flavor? Add 1/2 cup of shredded coconut directly into the cake batter.

  • This cake can be made a day ahead and refrigerated—just bring it to room temp before serving.

  • Use gel food coloring for a vibrant red hue.

Find it online: https://ukfinda.com/red-velvet-coconut-cake/