With Sweet Dreams and Even Sweeter Days

Friday, June 3, 2011

Red Velvet Cake with Coconut Pecan Icing

Red velvet cake is just one of those things that is absolutely synonymous with the south.  And it seems to be on the rise in popularity in all parts of the country lately.

Awhile back I made red velvet cake cookies, which were divine, and red velvet cupcakes are definitely on my list to conquer, but I just couldn't pass up the rustic old time feel when I was flipping through my one cookbook "Southern Cakes".

It looked so homey and warm and basically the cake version of a big hug, and let's be honest we know I'm not the first person to turn down a hug, be it from human or from cake, so I was sold.

Even though my psyche and personality stem from far above the Mason-Dixon line, I am glad I took the leap of faith and dove into southern cooking with this cake.  Eating a slice with a cup of tea on a rainy day was just divine.

However, it's been 95 degrees the past four days in a row... so I don't really wanna think about hot tea.  Maybe I should work on posting more frequently when things are actually relevant.  Not that red velvet cake is ever not relevant.

One thing that had me laughing the entire time is that in the book, the icing is described as "nubby".  Not sure why I found that so entertaining, but entertain me it did.

After lots of critic review, we decided it was in fact nubby.  So while everyone is off catching the "red velvet cupcakes train", be unique and make a layer cake instead.

People will oo and ahh as you cut into it, and I won't even spill the beans that you got the idea from me.

I know, I know... I'm glad I'm here to make you look good too.

Enjoy! :)

Red Velvet Cake with Coconut Pecan Frosting
Servings: 10-12 slices


For Red Velvet Cake:
2 1/2 cups flour
1/2 tsp salt
1 tsp vanilla extract
1 cup buttermilk
1 (1 oz) bottle red food coloring
2 Tbsp cocoa powder
2 sticks unsalted butter (at room temperature)
2 cups sugar
2 eggs
1 1/2 baking soda
1 Tbsp white vinegar

For Coconut Pecan Icing
1 cup milk
2 Tbsp flour
2 sticks unsalted butter (at room temperature)
1 cup sugar
1 tsp pure vanilla extract
1 cup sweetened shredded coconut
1 cup finely chopped pecans

To make cake, preheat oven to 350 degrees.  Grease two 9 inch cake pans generously with baking spray.  Combine flour and salt in a small bowl and whisk to combine.  In a second small bowl combine vanilla and buttermilk.  In a third small bowl combine cocoa and red food coloring and mix until blended.  In the bowl of an electric mixer beat the butter until creamy.  Add sugar and beat until well combined, scraping down the sides of the bowl as needed.  Add the eggs, one at a time, beating until smooth.  Scrape the cocoa/food coloring mixture into the bowl and beat until well combined.  With the mixer at a low speed add the flour and the milk 1/3 at a time, alternating until all is combined.  In a small bowl combine baking soda and vinegar, and stir quickly into cake mixture.  Pour into greased pans and smooth with a spatula.  Bake for 20-25 minutes or until a cake tester or toothpick comes out clean.  Set aside on cooling racks to cool.

To make icing, combine milk and flour in a medium saucepan and heat over medium heat on the stove, stirring often until mixture becomes paste-like.  Remove from heat and scrape into a small bowl.  In the meantime beat the butter with an electric mixer until creamy.  Add the sugar 1/3 at a time, scraping the bowl down after each addition.  Add the milk and flour mixture (once cooled) and beat until smooth.  Stir in vanilla, coconut, and pecans.

To assemble cake place one layer on a cake stand.  Spread a layer of icing on top.  Top with the second layer of cake.  If icing is too runny to spread on cake firm in refrigerator for ten minutes at a time until desired consistency is reached.  Spread icing over top and sides of cake, smoothing where desired.  Let cake sit in refrigerator for at least 30 minutes before serving.  Once served, store in the refrigerator for best results.

Recipe Adapted from: Southern Cakes

1 comment:

  1. Love it!!! Beautiful picture. I adapted the recipe too and made a 4 tiered cake that was a complete hit!!!