Red Velvet Cake with Coconut Pecan Frosting

Ingredients

For Batter

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 1 cup buttermilk
• 1 tablespoon vinegar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 ounces red food coloring
• 1 tablespoon cocoa powder
• ½ teaspoon salt
• 2 ½ cups flour
• ¼ teaspoon baking powder
• 1 ½ teaspoon baking soda

For Frosting

• 1 cup milk
• 1 cup flour
• 1 cup granulated sugar
• 1 cup butter, softened
• 2 cups shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F
• Cream the butter and sugar together. Mix in the buttermilk, vinegar, vanilla, food coloring and eggs.
• In a separate bowl, mix together the cocoa powder, salt, baking powder, and baking soda.
• Add dry ingredients to the wet ingredients and mix until batter forms and is a uniform color.
• Divide batter between the loaf baking pans. Bake for 28-34 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
• For the frosting, whisk together the flour and milk until thick paste forms. Set aside
• Cream together the butter, sugar and vanilla. Mix in the flour paste, coconut and chopped pecans.
• When cake is completely cooled, add frosting and garnish with additional coconut and pecans if desired.