Christmas Coconut Red Velvet Cake Recipe

Instructions

1. Add sugar, salt, and vanilla extract to egg yolk and mix.
2. Add warm milk and butter and mix. (The temperature of milk and butter is about 50 degrees.)
3. Sift flour, cocoa powder, and baking powder, mix, and mix with red coloring.
4. Divide sugar into egg whites 3 times to make meringue.
5. Add 1/3 of the meringue to the yolk mixture and mix, then add the remaining half of the meringue and mix.
6. Add all the yolk mixture to the meringue bowl, mix gently and pour into the oven pan.
7. Bake it for 40 minutes in a 175 degree oven, take it out on the flip side, cool completely, and slice into 3 pieces.
8. Add sugar to fresh cream and whip until about 50%, then add cold cream cheese and whip at low speed.
9. Add coconut powder and whip, place the cake sheet on a turning board, and sprinkle with sugar syrup (1 part sugar: 5 parts water).
10. Squeeze and flatten the cream, then repeat one more time and spread a thin layer of the remaining cream on the cake.
11. Add whipped cream, sugar, cream cheese, black and red coloring to make cream and icing the cake.
12. Put in the refrigerator for about 30 minutes to harden. Add sugar to fresh cream and whip about 50%.
13. Pour over the cake and let it flow naturally, then squeeze the green fresh cream and sprinkle with coconut powder.