Feeling a touch of the tropics with my Red Velvet Angel Food Cake adorned with a heavenly Coconut Cream Cheese Glaze, I couldn’t resist a tropical twist in the background. The marriage of light, airy chocolatey goodness with coconut cream cheese and fresh pineapple was pure paradise. Customize your slice of heaven with your favorite toppings for a unique tropical delight.
As I sliced into this cake, the vibrant red interior revealed itself, thanks to a tablespoon of red food coloring. If you desire a deeper red hue, a little extra coloring will do the trick. With Valentine’s Day around the corner, indulge in this butter-free, simple-to-make Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze. Cupid’s choice for a blissful treat awaits you.
Ingredients
When preparing this Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze, it’s essential to have all the ingredients ready for a seamless baking experience. Below are the specific components needed to create this delightful dessert:
Red Velvet Angel Food Cake Ingredients
- 1 ½ sticks (170g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- ½ cup (108g) vegetable oil
- 3 eggs, at room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ½ cups (340g) buttermilk
- 1 Tablespoon (14g) white vinegar
- 4 Tablespoons (19g) unsweetened cocoa powder
- 1 Tablespoon (12g) vanilla extract
- 3 Tablespoons Red Liquid Food Coloring
- 2 sticks (226g) unsalted butter, softened
- 16 oz cream cheese, softened
- 1 teaspoon (4g) vanilla extract
- 1 ½ teaspoons (6g) coconut extract
- ½ teaspoon (2g) salt
- 6 to 6 ½ cups (690g to 747g) confectioners sugar
Gathering and accurately measuring these ingredients will set the foundation for a scrumptious Red Velvet Angel Food Cake with a luscious Coconut Cream Cheese Glaze.
Equipment Needed
For preparing this delightful Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze, you will need the following kitchen equipment:
- Stand mixer or hand mixer
- Angel food cake pan
- Mixing bowls in various sizes
- Rubber spatula
- Measuring cups and spoons
- Sifter
- Cooling rack
- Saucepan
- Whisk
Having these essential tools ready will make the baking process smooth and enjoyable.
Preparation Steps
Preparing the Cake Batter
- Begin by preheating the oven to 350ºF.
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together avocado purée, granulated sweetener, vanilla extract, and apple cider vinegar.
- Gradually add buttermilk to the wet ingredients and mix well.
- Incorporate red food gel into the mixture.
- Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.
- Pour the keto red velvet cake batter into prepared cake pans and bake as directed.
- Once baked, allow the cakes to cool before frosting.
- In a bowl, beat softened butter, cream cheese, vanilla extract, coconut extract, and salt until smooth.
- Gradually add confectioners’ sugar, mixing until desired consistency is achieved.
- Once the cake is fully cooled, frost it with the coconut cream cheese glaze.
- Top the cake with chopped pecans and optional strawberries or raspberries for a delightful finish.
Baking the Cake
1. Preheat the Oven
- Preheat the oven to 350°F (175°C) and ensure the baking rack is positioned in the lower third of the oven.
2. Prepare the Cake Batter
- In a mixing bowl, sift together 1 cup of cake flour, 1/2 cup of granulated sugar, 1/4 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt.
- In a separate large mixing bowl, whisk together 12 large egg whites and 1 teaspoon of cream of tartar until foamy.
- Gradually add 1 cup of granulated sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form.
- Gently fold in the sifted dry ingredients until just combined, being careful not to deflate the egg whites.
- Mix in 2 teaspoons of red gel food coloring until evenly distributed, creating the vibrant red color of the cake batter.
3. Bake the Cake
- Gently spoon the batter into an ungreased angel food cake pan, ensuring not to tap or smooth the batter.
- Bake in the preheated oven for 40-45 minutes, or until the top springs back when lightly touched.
- Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.
4. Prepare the Coconut Cream Cheese Glaze
- In a saucepan, combine 1 cup of coconut cream, 8 ounces of softened cream cheese, 1/2 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract.
- Cook over low heat, stirring constantly, until the mixture is smooth and slightly thickened.
- Remove from heat and let the glaze cool slightly before pouring over the cooled angel food cake.
- Once the cake is glazed, sprinkle shredded coconut and chopped pecans on top for added texture and flavor.
- Optionally, decorate with fresh berries such as raspberries or strawberries for a colorful finish.
- Slice the Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze, serve, and enjoy the luscious combination of flavors in every bite.
Assembling the Cake
After baking the Red Velvet Angel Food Cake and preparing the Coconut Cream Cheese Glaze, it’s time to assemble this decadent dessert for a stunning presentation.
Applying the Glaze
- Once the cake has cooled completely, generously apply the prepared Coconut Cream Cheese Glaze on top of the red velvet angel food cake using a spatula. Ensure an even coating to cover the entire surface.
- Use a gentle hand to spread the glaze, starting from the center and moving outwards to the edges. Let the glaze softly drip down the sides for a beautiful finishing touch.
- Ensure that the glaze sets slightly before adding any optional garnishes to prevent them from sinking into the cream cheese mixture.
- Garnish the top of the cake with fresh fruit slices such as strawberries or raspberries for a pop of color and fruity contrast to the rich flavors.
- Sprinkle toasted coconut over the glazed cake for a delightful crunch and a tropical twist. Alternatively, chopped pecans can add a nutty depth to the dessert.
- For an elegant finish, consider adding a dusting of confectioners’ sugar or edible flowers on top of the cake before serving to elevate its visual appeal.
Serving and Storage Tips
When it comes to serving this decadent Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze, I recommend cutting generous slices to showcase the vibrant red color contrasted with the white coconut glaze. The light and airy texture of the cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
For storing leftovers, ensure the cake is well-covered to prevent it from drying out. I suggest transferring individual slices to airtight containers or wrapping the whole cake tightly in plastic wrap. Keep it refrigerated for up to 3-4 days, but trust me; it probably won’t last that long with how delicious it is!
Pro-tip: If you anticipate having leftovers, consider making extra glaze to drizzle over individual slices before serving. This will help revive the flavors and keep the cake moist and flavorful until the last bite.
Enjoy every slice of this heavenly Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze, whether it’s for a special occasion or just a delightful treat to brighten your day.
Conclusion
Indulge in the decadent delight of Red Velvet Angel Food Cake with Coconut Cream Cheese Glaze for a heavenly treat that tantalizes the taste buds. The vibrant red hue and luscious glaze make this dessert a showstopper at any gathering. Remember to slice generously to reveal the stunning layers and flavors. Enhance each serving with a dollop of whipped cream or a scoop of ice cream for an extra touch of luxury. Store any leftovers in the fridge to savor the moistness and richness for days to come. Don’t forget to drizzle extra glaze over slices for an added burst of flavor. Treat yourself and your loved ones to this exquisite dessert for a memorable culinary experience.
