Shakita Huerta

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill's Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

This has been one crazy hectic week as I baked one fail cake after another! Whew, I was elbows deep in flour with no success! I had made 8 bad batches of cake and it just wasn’t looking good for my son!! 🙁 His birthday was Saturday and I was becoming a grouch, because I was struggling with creating a beautiful and delicious cake for him. I must be honest by saying I still did not come up with “MY IDEAL” cake for him, instead a dear friend gave me their awesome recipe to use! 🙂 With the permission of my friend, I am sharing this recipe with you! I must add that my son loved the cake! A happy 3 year old makes for a happy mommy!! 🙂

Alright enough of me talking about my failure (ha-ha), so let me introduce you to this amazing cake -Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting! This is an easy make ahead red velvet cake with a sweet, thick and creamy coconut  frosting. The cake without any frosting is absolutely delicious but when you add the coconut cream to, you’ll fall in love with this dreamy cake!

Cyrill's Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

Mini Red Velvet Cake On His Birthday

My son’s birthday theme was the Minions!! He absolutely loves the Minions and I have watched that movie more times then I would like to count! 🙂 It’s so sad because I can’t believe my little minion has turned 3. I feel like he was just born yesterday; time really moves too fast, whether you are ready or not! :  We celebrated his birthday at the Nature and Science museum. Their theme right now is hands on experience for the kids, so it was awesome that he got to be a little Scientist on his special day!! This museum is huge and if your ever in Raleigh, be sure to check it out!

Cyrill's Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

Mini Red Velvet Cake

I can’t speak enough about this cake! Each bite is perfectly flavored, moist and sweet. This Mini Red Velvet Cake taste so wonderful on  several different layers. You can really see how fluffy and moist this cake really is! My friend came over and celebrated my son’s birthday with us and she absolutely loved the cake. Cyrill did a wonderful job with balancing the color, the texture and the taste of this cake. This mini red velvet cake is a winner in my book of cakes!! 🙂

Cyrill's Mini Red Velvet Cake With Crazy Coconut Frosting

Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting

Enjoy

I can’t say that I have an eye or steady hand for decorating a cake, however I can say that this is a fail proof recipe. Not to mention, I will leave the decorating part to the pro’s! Ha-Ha. So if your looking for a make ahead red velvet cake than this recipe is for you! Be sure to let me know how this recipe turns out for you!

Alright pals, pull out the flour and the coconuts, it’s Cyrill’s Mini Red Velvet Cake With Crazy Coconut Frosting TIME! 🙂 🙂

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Cyrill's Mini Red Velvet Cake With Crazy Coconut Frosting
Cyrill's Mini Red Velvet Cake With Crazy Coconut Frostind is an easy make ahead red velvet cake with a sweet, thick and creamy coconut frosting.
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Cuisine Deserts
Food Dessert
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 3-24 Hours
Servings
Servings
Cuisine Deserts
Food Dessert
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 3-24 Hours
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Red Velvet Cake
  1. In a large bowl or kitchen aid , mix the flour, sugar, unsweetened cocoa powder, sea salt,baking powder and baking soda together.
    In a large bowl or kitchen aid , mix the flour, sugar, unsweetened cocoa powder, sea salt,baking powder and baking soda together.
  2. When you are done mixing the dry ingredients together, add in the eggs and vegetable oil. Mix together thoroughly.
    When you are done mixing the dry ingredients together, add in the eggs and vegetable oil. Mix together thoroughly.
  3. Next mix in the sour cream and heavy whipping cream. When these ingredients have been thoroughly incorporated, add in the gel food coloring last. Mix the batter together until it is completely red. Let the batter rest for 10-20 minutes.
  4. In the mean time, preheat your oven to 350 degrees. Grease the baking pan with cooking spray or butter, and put parchment at the bottom of the pan .
    In the mean time, preheat your oven to 350 degrees. Grease the baking pan with cooking spray or butter, and put parchment at the bottom of the pan .
  5. Pour an even amount into your baking pan. Bake at 350 degrees for 15-20 minutes.
    Pour an even amount into your baking pan. Bake at 350 degrees for 15-20 minutes.
  6. After 20 minutes allow the cake to cool for about 2 -5 minutes and then take the cake carefully out and set it on a cooling rack. When the cakes is completely cool, wrap each cake with clear plastic wrap and put it in the refrigerator for 2 hours.
    After 20 minutes allow the cake to cool for about 2 -5 minutes and then take the cake carefully out and set it on a cooling rack. 
When the cakes is completely cool, wrap each cake with clear plastic wrap and put it in the refrigerator for 2 hours.
Frosting
  1. Melt butter and the white chocolate on medium high heat on the stove top. Be sure to stir constantly, so that it does not burn.
    Melt butter and  the white chocolate on medium high heat on the stove top. Be sure to stir constantly, so that it does not burn.
  2. Then add condensed milk and cream cheese. Mix together very well. Lastly add the shredded coconuts and turn the stove off. Transfer the finished cream into a glass jar and leave it in the refrigerator for a minimum of 3-4 hours. (preferably over night)
    Then add condensed milk and cream cheese. Mix together very well. Lastly add the shredded coconuts and turn the stove off.
Transfer the finished cream into a glass jar and leave it in the refrigerator for a minimum of 3-4 hours. (preferably over night)
  3. When the cake and the icing has both been cooled in the fridge. Add the icing to the cake and enjoy! 🙂 Be sure to read my recipe notes.
    When the cake and the icing has both been cooled in the fridge. Add the icing to the cake and enjoy! :)
Be sure to read my recipe notes.
Recipe Notes
  • The batter will a little runny, but do not be scared, as this is how it should be .
  • Let the batter rest for 10-20 minutes. The whole point of this is that the baking soda has some time to react with the dairy ingredient.
  • This recipe can be used for 3 - 6' pans, 2 - 8' pans or 9 - 4' pans.
  • Check the cake at 15 minutes with a skewer. As soon as it became dry, take it out of the oven.
  • After two hours or 2 days , take the cakes out and cut the top neatly - most likely it will rise slightly in the center.
  • When you are ready to use the coconut icing, add to a shallow dish and slightly melt it for 5-10 seconds.
  • Apply icing to the cake as desired. 🙂
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Shakita

Shakita

The kitchen is the heart of my home. It’s where my recipes meet ingredients to create a special type of authentic dishes that are filled with the flavors of love and laughter. I'm Shakita Huerta, and I welcome you to my website. I hope that as you read my blog, you are inspired to experiment with healthy, sweet and savory meals to create memories in your own kitchen.

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