Red Velvet Cake with Coconut Pecan Frosting

Ingredients list for Red Velvet Cake with Coconut Pecan Frosting

• 4-5 tablespoons Beetroot juice
• 1 cup + for dusting Refined flour (maida)
• 1 cup + for greasing Butter
• 1? cups Castor sugar (caster sugar)
• 1 teaspoon Vanilla essence
• 3 Eggs
• 1 teaspoon Baking powder
• ½ cup Buttermilk
• For topping Desiccated coconut
• Coconut pecan frosting
• ¼ cup Desiccated coconut
• ¼ cup Pecan chopped
• 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 with an electric beater. Break eggs and add and whisk well. Add beetroot juice and whisk well.
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.
4. Place the tin in the 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 with an electric beater.
6. Add pecan and whisk. Add desiccated coconut and whisk. Add milk and whisk well.
7. Fill a piping bag with this frosting.
8. Demould the cake and cut horizontally into 3 equal slices. Further cut roundels with a medium sized cookie cutter. Crumble the remaining cake.
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.
10. Serve immediately.