Red Velvet Cake With Coconut Cream Cheese Icing

The addition of coconut to the cream cheese icing makes this cake extra special.

Icing the cake. I always start at the top and work my way down over the sides of the cake.

I love my recipe for red velvet cake.

The batter is thick and loaded with tasty ingredients like buttermilk, sour cream and pure unsalted butter.

I use my basic red velvet recipe for both cupcakes and cakes and have been thinking of ways to change it by alternating the traditional cream cheese icing. The addition of shredded sweetened coconut and a half teaspoon of coconut extract does just the trick.

This cake is super moist and chocolatey.  The red cake and snowy icing makes it perfect for the holidays but it's good on any occasion.

Two red velvet cakes ready for the oven.

Red Velvet Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
1 ounce red food coloring
1/2 cup buttermilk
4 large eggs
1 cup sour cream
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup cocoa powder
2 1/2 cups flour

Preheat oven to 350 degrees. Grease and line two 9-inch cake pans.

Cream butter, add vanilla and mix well. Add sugar and beat until fluffy.

Add eggs, sour cream, food coloring and buttermilk. Mix well.

Add salt and baking soda. Mix well.

Add cocoa powder and flour and mix just until blended. Don't over mix.

Divide batter among the two cake pans and bake for 45 to 50 minutes or until done.

Coconut Cream Cheese Icing
1/2 stick unsalted butter, room temperature
1 box cream cheese (8 oz) room temperature
2/3 cup powdered sugar
1/3 cup heavy whipping cream
1 1/3 cups shredded and sweetened coconut
1/2 teaspoon coconut extract

Whip together the butter and cream cheese until smooth. Add the powdered sugar and whip again.

Add the heavy cream and whip until light and spreadable. Add the coconut and coconut extract and whip again.