Red Velvet Cake with Toasted Coconut Fluffy White Frosting

By zircon50

Ingredients

• CAKE:
• 1 tablespoon butter
• 3 1/2 cups cake flour plus extra for dusting pans
• 1/2 cup unsweetened cocoa (not Dutch process)
• 1 1/2 teaspoons salt
• 2 cups canola oil
• 2 1/4 cups granulated sugar
• 3 large eggs
• 3 ounces red food coloring
• 1 1/2 teaspoons vanilla
• 1 1/4 cup buttermilk
• 2 teaspoons baking soda
• 2 1/2 teaspoons white vinegar
• FROSTING:
• 16 oz (two packages) Cream Cheese softened but slightly cool still
• 10 Tablespoons (1 stick plus 2T) unsalted butter softened but not warm
• 3 Tablespoons sour cream
• 2 teaspoons vanilla
• 2.5 Cups Confectioner Sugar, sifted

Preparation

Step 1

FOR THE CAKE:
1. Preheat oven to 350 F. Butter and lightly flour three round cake pans.

2. In a medium bowl whisk together the cake flour, cocoa powder and salt. Set aside.

3. In the bowl of a standard mixer combine the oil and butter. Mix on medium speed until combined about 30 seconds to 1 minute. Add eggs one at a time- mixing in one before adding the next. With the mixer on low, slowly add the red food coloring while being aware that it might splash. Add the vanilla. Incorporate flour mixture alternately with buttermilk in two batches until just combined.

4. Measure baking soda into a small dish and add the vinegar. Give the fizzing mixture a quick stir and add it to the batter with the machine running. Mix for about 10 seconds.

5. Pour the batter evenly into the three prepared cake pans. Bake for 40-45 minutes until a toothpick inserted into the cake comes out clean. Allow the cakes to cool in their pans before removing them. A knife around the edge plus a slight lifting of the outer edge of each cake should be sufficient to release them.

FOR THE FROSTING:
Process the cream cheese, butter, sour cream and vanilla in the bowl of a standard mixer until smooth. Add the confectioners’ sugar and blend until the frosting is smooth.

Note: This is a very basic frosting and can be used on a number of cakes. Feel free to add lemon zest, orange zest or other flavored extracts to make it your own.

FROSTING THE CAKE:
Pour ½ a bag of sweetened coconut on a baking sheet and broil in the oven until golden brown. This happens very quickly (5 minutes or less depending on your oven) so set a timer or watch closely.

Choose one of your three cakes for your bottom layer. Place this cake UPSIDEDOWN (yes, top down, bottom up!) on your cake plate and cover the surface in frosting.

Using a long knife trim the middle cake layer so its top is relatively flat and even. This step is to avoid the layers from sliding when the cake is fully frosted. Enjoy the trimmings as a snack. Lay the middle layer UPSIDEDOWN onto the bottom layer and cover in frosting. (If you try to frost the cut side you will get bits of cake all over your frosting knife.)

Place your final layer onto the cake either upside down or right side up depending on whether you want a domed top or flat top. Using a plastic spatula frost the cake- it doesn’t need to be perfect as we will be covering it with toasted coconut. Take small handfuls of the cooled coconut and press them onto the sides of the cake, sprinkle coconut on top, admire, cut, enjoy!