Coconut Red Velvet Cake Recipe

Name: Coconut Red Velvet Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 170g Egg; 120g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 50g Milk; 110g Cake flour; 2g Cocoa powder; 5g Red rice flour (or red food coloring); 200g Whipping cream; 40g Sugar; 200g Cold cream cheese; Coconut powder

Cooking TreePublished: 2022-10-18 Updated: 2022-10-1401.6K views

In Cooking Tree, we’re serving up delicious Coconut Red Velvet Cake, and we’ll show you how to make it from scratch.

I made a red velvet cake coated in white with coconut powder~

This time, the sheet is baked a little softly, but it is not intense, but it has a subtle feel, so I think it goes well with the soft coconut powder~^^

Adding cream cheese to make cream makes it a little less greasy and has a cleaner taste.

I put the rest of the sheet on a sieve and sprinkled it on top, and sprinkled a little red sprinkles and sugar powder to finish it neatly.

It has a simple and clean feeling, so I think it gives a neat feeling even when the pieces are cut~*^^*

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Coconut Red Velvet Cake

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Rating: 5.0/5
( 58 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

170g Egg

120g Sugar

10g Honey

2g Vanilla extract

30g Unsalted butter

50g Milk

110g Cake flour

2g Cocoa powder

5g Red rice flour (or red food coloring)

200g Whipping cream

40g Sugar

200g Cold cream cheese

Coconut powder

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until rich ivory-colored bubbles are formed.

Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, add to the main dough, mix, and bake in an oven preheated to 180 degrees for 35 minutes.

After cooling, cut off the top, cut into 3 pieces, and cut into 15cm molds.

Whip whipped cream and sugar, then add cold cream cheese and whip it to make cream.

Put a sheet on the rotating plate, apply cream, and put another sheet on it. Repeat one more time.

Apply the cream all over the top and sides and coat with coconut powder.

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