How to make
You can replace the animal fat for the layers with 1 cup milk, mixed with 1 teaspoon vinegar, that has sat that way for 10 minutes.
Prepare 2 or 3 round forms with a 9 1/2″ (24 cm) diameter, grease them or lay them out with baking paper. If you want thinner layers, use 3 forms, and if you want them thicker – use 2.
Sift the flour, sugar, baking soda, salt, coconut and cocoa into a bowl. Separately, beat the eggs with the animal fat and vinegar, vanilla and food coloring. Beat the dry ingredients into the wet ones until homogenized without overdoing it.
Distribute the mixture into 3 forms and bake each one for 30 minutes in a pre-heated 350°F (175 °C) oven. Cool each baked layer on a cooking grid, letting them cool completely. For the glaze, beat all the ingredients for it well in a bowl. Once the cream cheese, powdered sugar, butter and vanilla sugar are homogenized, increase the speed of the mixer and whip for another 5 minutes.
You need to get a light and fluffy mass. In an appropriate tray, stick the layers together with the cream and brush the finished red velvet cake with it.
Optionally sprinkle it with coconut flakes.
