Red Velvet Cake With Coconut Cream Cheese Frosting


1 box Red Velvet Cake mix- prepare according to package directions
12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
cup reduced coconut milk, room temperature* see below


Using an electric mixer, beat cream cheese, butter and vanilla until smooth. Add coconut milk and mix. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
Take one can 14 oz. can of unsweetened coconut milk and bring to a boil over a medium high heat. Reduce heat to medium low and boil until reduced to about 1/2 cup, stirring occasionally - approximately 20 minutes. Cool completely. (can be stored for 2 days).
Place one layer of cake on large dish. Spread frosting on top. Add second layer and frost top and sides. Sprinkle coconut on top. To place coconut on sides, I hold cake over sink and rotate cake as I sprinkle.


Red velvet cake did not hold it’s iconic status while I was growing up. I actually had never heard of this cake variety until I was a young adult. The resurgence of red velvet seems to coincide with the proliferation of cupcake cafes. These diminutive cakes have evolved from the traditional children’s birthday treat into an adult obsession, fueled by decadent flavor combinations that tantalize the palate. At every café you will find red velvet on the menu.
So what gives these chocolate cakes their scarlet hue? Predominantly, red food coloring or rarely some recipes suggest boiled beets. However, a reaction between acidic vinegar and buttermilk can enhance the red anthocyanin in cocoa. This may be how red velvet and devil’s food originally earned their titles. The taste of chocolate is often subtle; typically the ratio of cocoa powder to flour is 2 Tablespoons to 2 ½ cups flour (for regular chocolate cake it is 3/4 cup to 2 1/2 cups).


1.0 servings


Saturday, May 7, 2011 - 3:13pm


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