Toasted coconut flakes and coconut cream turn a classic cake into a stunner.
Coconut cream, a thick, dense version of coconut milk, renders this cake rich and super moist.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
BAKING PAN ADVICE
Want to keep the serving platter clean while frosting the cake? Cut three 4-inch strips of waxed paper or parchment and tuck under the edges of the cake. After the frosting has set, simply remove paper and you’ll have a beautifully clean plate.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 325°F. Take out 3 eggs from your refrigerator. Using 1 tablespoon or less of butter provided, butter each pan, insert parchment paper rounds, and butter the paper. Open can of coconut cream and reserve 1/3 cup (about 6 tablespoons) for step 5.
Spread shredded coconut evenly on a baking sheet and toast in the oven on the middle rack for 3 minutes. After 3 minutes, toss the coconut with a spatula (some of it will start to brown). Bake another 3 to 5 minutes, until the coconut is golden brown. You may need to do this once more for 2 minutes. Remove from oven, toss again, and let cool on wire rack. Turn oven up to 350°F.
In a large bowl, using an electric mixer, cream the butter (for cake) and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix until *just* incorporated. Stir in the vanilla extract. In a medium bowl, sift together the flour, baking powder, and salt (for cake). Add the flour mixture to the butter mixture in three additions, alternating with the coconut cream until *just* combined.
Divide batter evenly between the pans and bake 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Let the cakes cool for a few minutes in the pans and then flip them onto a rack to cool completely before frosting. (Frosting will melt if cake is not completely cooled!)
Sift confectioner’s sugar over a bowl and set aside. In a medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add reserved coconut cream and continue to mix. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for 2 to 3 minutes.
To assemble, place one cake on a serving platter. Be sure to remove parchment paper and only start to frost cakes once completely cooled. With a spatula, spread one-quarter to one-third of frosting to sandwich both cakes, then cover entire cake with remaining icing. Sprinkle toasted coconut on top or sides as desired. Refrigerate if not serving right away.