How to make Red Velvet Cake with Coconut Pecan Frosting -
Layers of red velvet cake and coconut pecan frosting arranged in wine glasses and served.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroot juice (चुकन्दर का रस), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Desserts
For more recipes related to Red Velvet Cake with Coconut Pecan Frosting checkout Red Velvet Pancake. You can also find more Desserts recipes like Sago And Melon Kheer Pineapple Upside Down Cake - SK Khazana Paneer Tiramisu Bailey’s Irish Cream Mousse
Red Velvet Cake with Coconut Pecan Frosting Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Red Velvet Cake with Coconut Pecan Frosting Recipe
Beetroot juice 4-5 tablespoons
Refined flour (maida) 1 cup + for dusting
Butter 1 cup + for greasing
Castor sugar (caster sugar) 1? cups
Vanilla essence 1 teaspoon
Eggs 3
Baking powder 1 teaspoon
Buttermilk ½ cup
Desiccated coconut For topping
Coconut pecan frosting
Desiccated coconut ¼ cup
Pecan chopped ¼ cup
Butter 200 grams
Icing sugar 100 grams
Milk 2-3 tablespoons
Method
Step 1
Preheat oven to 180° C. Grease a baking tin with some butter and dust with some flour.
Step 2
Cream together butter, castor sugar and vanilla essence in a bowl with an electric beater. Break eggs and add and whisk well. Add beetroot juice and whisk well.
Step 3
Sieve together flour and baking powder into the bowl and whisk. Add buttermilk and whisk well. Transfer the batter into the greased tin and tap lightly.
Step 4
Place the tin in the preheated oven and bake for 20-25 minutes. Remove from oven and cool.
Step 5
To prepare coconut pecan frosting, cream together butter and icing sugar in another bowl with an electric beater.
Step 6
Add pecan and whisk. Add desiccated coconut and whisk. Add milk and whisk well.
Step 7
Fill a piping bag with this frosting.
Step 8
Demould the cake and cut horizontally into 3 equal slices. Further cut roundels with a medium sized cookie cutter. Crumble the remaining cake.
Step 9
Line individual wine glass with one cake roundel. Pipe out frosting and repeat these layers twice. Put some desiccated coconut and some cake crumbs on top.
Step 10
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
