Red Velvet Cake With Coconut Pecan Frosting | Sanjeev Kapoor Khazana

Roundels of red velvet cake layered with coconut pecan frosting in wine glassed. Watch this video to find out how to make this recipe.

RED VELVET CAKE WITH COCONUT PECAN FROSTING

Ingredients

4-5 tablespoons beetroot juice
1 cup refined flour + for dusting
1 cup butter + for greasing
1⅓ cups castor sugar
1 teaspoon vanilla essence
3 eggs
1 teaspoon baking powder
½ cup buttermilk
Desiccated coconut for topping
Coconut pecan frosting
¼ cup desiccated coconut
¼ cup chopped pecan
200 grams butter
100 grams icing sugar
2-3 tablespoons milk

Method

1. Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour.
2. Cream together butter, castor sugar and vanilla essence in a bowl using an electric beater. Break eggs and whisk well. Add beetroot juice and whisk well.
3. Sieve in together flour and baking powder and whisk. Add buttermilk and whisk well. Transfer the batter into the grease tin and tap.
4. Put the tin in preheated oven and bake for 20-25 minutes. Remove from oven and cool.
5. To prepare coconut pecan frosting, cream together butter and icing sugar in another bowl using an electric beater.
6. Add pecan and whisk. Add desiccated coconut and whisk. Add milk and whisk well.
7. Fill a piping bag with frosting.
8. Demould the cake and cut horizontally into 3 equal roundels. Cut them into roundels using a medium size cookie cutter, reserving the remaining cake.
9. Line individual wine glassed with one cake roundel. Pipe out frosting and repeat the layer twice. Put some desiccated coconut and some cake crumbs on top.
10. Serve immediately.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts