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Red Velvet Cake with Coconut Pecan Frosting

  • Dec 16, 2016
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.
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