Christmas Coconut Red Velvet Cake Recipe

Name: Christmas Coconut Red Velvet Cake
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Egg yolks; 35g Sugar; 1g Salt; 3g Vanilla extract; 80g Warm milk; 55g Melted unsalted butter; 110g Cake flour; 7g Cocoa powder; 2g Baking powder; Red food coloring; 3 Egg whites; 80g Sugar; 200g Heavy cream; 40g Sugar; 200g Cream cheese; 25g Coconut powder; Red cream (90g heavy cream + 90g cream cheese + 18g sugar + red, black food coloring); Green cream (70g heavy cream + 7g sugar + green, black food coloring); 70g Heavy cream + 7g Sugar

Cooking Tree2023-01-0401.7K views

Christmas Coconut Red Velvet Cake Recipe | Cooking tree

Christmas Coconut Red Velvet Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

The combination of red, green, and white made a coconut red velvet cake that gives off a Christmas feeling~

I baked the sheet a little lighter than the red velvet sheet I made before and mixed coconut powder into the cream, and it tasted chewy and savory.

The whipped cream spilled on top gives a cute feeling, and the red sheet and cream are stacked in a well-balanced way, so it looks neat~

It’s simple, but it’s good because it’s full of Christmas feelings.
I think it would be nice to decorate with various Christmas decorations.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Christmas Coconut Red Velvet Cake

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Rating: 5.0/5
( 36 voted )

Serves: 8 Prep Time: 90 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 130 calories 33 grams fat

Ingredients

3 Egg yolks

35g Sugar

1g Salt

3g Vanilla extract

80g Warm milk

55g Melted unsalted butter

110g Cake flour

7g Cocoa powder

2g Baking powder

Red food coloring

3 Egg whites

80g Sugar

200g Heavy cream

40g Sugar

200g Cream cheese

25g Coconut powder

Red cream (90g heavy cream + 90g cream cheese + 18g sugar + red, black food coloring)

Green cream (70g heavy cream + 7g sugar + green, black food coloring)

70g Heavy cream + 7g Sugar

Instructions

Add sugar, salt, and vanilla extract to egg yolk and mix.

Add warm milk and butter and mix. (The temperature of milk and butter is about 50 degrees.)

Sift flour, cocoa powder, and baking powder, mix, and mix with red coloring.

Divide sugar into egg whites 3 times to make meringue.

Add 1/3 of the meringue to the yolk mixture and mix, then add the remaining half of the meringue and mix.

Add all the yolk mixture to the meringue bowl, mix gently and pour into the oven pan.

Bake it for 40 minutes in a 175 degree oven, take it out on the flip side, cool completely, and slice into 3 pieces.

Add sugar to fresh cream and whip until about 50%, then add cold cream cheese and whip at low speed.

Add coconut powder and whip, place the cake sheet on a turning board, and sprinkle with sugar syrup (1 part sugar: 5 parts water).

Squeeze and flatten the cream, then repeat one more time and spread a thin layer of the remaining cream on the cake.

Add whipped cream, sugar, cream cheese, black and red coloring to make cream and icing the cake.

Put in the refrigerator for about 30 minutes to harden. Add sugar to fresh cream and whip about 50%.

Pour over the cake and let it flow naturally, then squeeze the green fresh cream and sprinkle with coconut powder.

Notes

- Mold size : 15cm

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