Coconut-Topped Red Velvet Snowball Delight
Indulge in the luxurious taste of our Coconut-Topped Red Velvet Snowball Delight, a unique twist on the classic red velvet cake. This cake features rich, velvety layers that are moist and infused with a subtle cocoa flavor. The cake is transformed with a luscious white chocolate cream cheese frosting that adds a creamy, sweet finish. Topped generously with shredded coconut, this dessert is visually stunning and perfect for any occasion. Whether you're celebrating a birthday, anniversary, or simply indulging your sweet tooth, this captivating cake is sure to impress your guests and leave them craving more.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
cake flour
2 1/2 cups (not self-rising)
unsweetened cocoa powder
1/4 cup
bittersweet or semisweet chocolate
1 ounce (grated)
baking powder
1 teaspoon
salt
1/2 teaspoon
buttermilk
1 cup
red food coloring
1 ounce
distilled white vinegar
2 teaspoons
vanilla extract
1 teaspoon
baking soda
1 teaspoon
unsalted butter
1/2 cup (softened)
sugar
1 1/2 cups
large eggs
2
white chocolate
4 ounces (chopped)
heavy cream
1/4 cup
cream cheese
2 (8 ounce) packages (softened)
unsalted butter
1/2 cup (softened)
vanilla extract
1 tablespoon
confectioners' sugar
2 1/2 cups
shredded coconut
1 1/2 cups
Instructions
1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with baking spray, then line the bottoms with wax paper, spraying the paper as well. Lightly dust with flour and tap out the excess.
2
In a medium bowl, whisk together the cake flour, cocoa powder, grated chocolate, baking powder, and salt until well combined.
3
In a separate 2-cup glass measuring cup, combine the buttermilk, red food coloring, distilled white vinegar, vanilla extract, and baking soda. Stir until smooth and set aside.
4
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
5
Gradually add the flour mixture and buttermilk mixture alternately, beginning and ending with the flour mixture. Mix on medium-low speed just until combined.
6
Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack. Remove the wax paper and let the layers cool completely.
7
For the frosting, in a microwave-safe bowl, heat the chopped white chocolate and heavy cream in the microwave on high for 15-30 seconds. Whisk until smooth, then let it cool for 2 minutes. Cover with plastic wrap and chill in the refrigerator.
8
In a large mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract using an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
9
Incorporate the chilled white chocolate mixture until fully blended. Gradually add the confectioners' sugar, mixing on low speed until combined, then increase to medium-high speed and whip until fluffy, about 1 minute.
10
To assemble the cake, carefully slice each cake layer horizontally with a long serrated knife to create 4 equal layers. Place the first layer on a serving plate and spread with approximately 1 cup of frosting. Repeat this process for the remaining layers, frosting the top and sides of the cake.
11
Once assembled, generously sprinkle shredded coconut on the top and sides of the cake. Refrigerate for about 1 hour to allow the frosting to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut-Topped Red Velvet Snowball Delight?
It is a luxurious layer cake featuring moist red velvet layers with a subtle cocoa flavor, frosted with white chocolate cream cheese frosting and covered in shredded coconut.
What size cake pans are required for this recipe?
You need two 9-inch round cake pans.
Can I use self-rising flour for this cake?
No, the recipe specifically calls for 2 1/2 cups of cake flour that is not self-rising.
How many layers does the final Coconut-Topped Red Velvet Snowball Delight have?
The cake has 4 equal layers, created by slicing the two baked cake layers horizontally.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the cake layers bake?
The layers should bake for 25-30 minutes, or until a cake tester comes out clean.
How do I prepare the cake pans?
Grease the pans with baking spray, line the bottoms with wax paper, spray the paper, and lightly dust with flour.
What type of chocolate is used in the cake batter?
The batter uses 1 ounce of grated bittersweet or semisweet chocolate along with 1/4 cup of unsweetened cocoa powder.
What role does distilled white vinegar play in this recipe?
Vinegar is combined with buttermilk and baking soda to help the cake rise and preserve the red velvet color.
How many eggs are needed for the batter?
The recipe requires 2 large eggs.
What consistency should the butter be for the cake and frosting?
The butter should be softened for both the cake batter and the cream cheese frosting.
How much red food coloring is used?
The recipe calls for 1 ounce of red food coloring.
How do I prepare the white chocolate for the frosting?
Heat 4 ounces of chopped white chocolate with 1/4 cup of heavy cream in the microwave for 15-30 seconds, whisk until smooth, and then chill.
How much cream cheese is needed for the frosting?
You will need two 8-ounce packages of softened cream cheese.
What is the final step in assembling the cake?
Generously sprinkle 1 1/2 cups of shredded coconut on the top and sides of the frosted cake.
How long should the cake cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack.
What type of sugar is used in the frosting?
The frosting uses 2 1/2 cups of confectioners' sugar.
How much vanilla extract is used in total?
One teaspoon is used in the cake batter and one tablespoon is used in the frosting.
Should the cake be refrigerated before serving?
Yes, the assembled cake should be refrigerated for about 1 hour to allow the frosting to set.
What tool should be used to slice the cake layers?
A long serrated knife should be used to carefully slice the cake layers horizontally.
How should the flour and buttermilk be added to the batter?
They should be added alternately, beginning and ending with the flour mixture, while mixing on medium-low speed.
How long should I beat the butter and sugar for the cake?
Beat them on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
What kind of coconut is used for the topping?
The recipe calls for 1 1/2 cups of shredded coconut.
Is there baking soda or baking powder in this recipe?
Both; it uses 1 teaspoon of baking powder and 1 teaspoon of baking soda.
How do I ensure the frosting is fluffy?
After adding the confectioners' sugar, increase the mixer speed to medium-high and whip for about 1 minute.
How much buttermilk is used in the batter?
The recipe requires 1 cup of buttermilk.
Can I use heavy cream in the cake batter?
No, heavy cream is reserved for making the white chocolate mixture for the frosting.
What should I do after inverting the cakes onto a wire rack?
Remove the wax paper and let the cake layers cool completely.
Why is it called a 'Snowball' delight?
The name likely comes from the white frosting and the heavy coating of shredded coconut that resembles a snowball.
What speed should be used when adding flour to the batter?
Use medium-low speed to mix just until the ingredients are combined.