Pink Velvet Cake with Coconut-Pecan-Strawberry Buttercream

We’ve all heard of red velvet cake, but what about…pink velvet? This pink velvet cake is super moist and simply delicious. I decided to use a coconut-pecan-strawberry buttercream instead of a standard cream cheese. This cake is the perfect addition to any get-together.

 Here are my Notes :

1) If you like you can use your favorite cream cheese frosting recipe instead of the strawberry buttercream I use.

2) The strawberry frosting  flavor develops the longer it sits. I suggest baking and assembling this cake the day before you plan to serve it. Simply  store it overnight in the fridge and take it out an hour before serving.


Pink Velvet Cake with Coconut-Pecan-Strawberry Buttercream

This cake recipe was adapted for here at

Yields:16 servings

Prep Time:1 hour

Cook Time:25 minutes


2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup oil

1 1/2 cups buttermilk

2 eggs

1 teaspoon pink gel food coloring

t teaspoon white vinegar

1 teaspoon vanilla


Prepare three 9” cake pans line pans  with parchment paper and sprayed with non-stick cooking spray. Preheat oven to 350 degrees.

Sift together flour, baking soda, and salt in a medium size bowl. In a large mixing bowl combine sugar, oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix on medium speed until fully combine.

Slowly add dry ingredients on low speed. When all dry ingredients are added beat batter on medium speed for 1 minute. Divide batter evenly between cake pans. Bake in preheat oven, checking cakes at 22 minutes. Cakes are done when toothpick inserted into the center turn out clean.

Cool cakes for 10 minutes on a wire racks, then turn them out of the pans and place then back on wire rack to cool completely.

Frosting recipe was adapted here at

1 1/4 cup salted butter, room temperature

2 cups shortening

4 cups powdered sugar, sifted

1/4 cup strained strawberry puree

1-2 teaspoons strawberry extract

1/2 teaspoon coconut extract

1/8 teaspoon salt

pink gel icing color

3 cups coconut flakes

3 cups toasted pecans, finely chopped


In a large mixing bowl cream butter and shortening together until no lumps, scraping sides of bowl as needed, cream until smooth.

Add powdered sugar and salt. Mix well. Frosting will start to get thick, add strawberry puree. Add in strawberry and coconut extracts (add more or less extract according to personal taste) mix until smooth and creamy. Fold in coconut and pecans.

To Assemble

Finally we are ready to assemble are cake ! Place a cooled cake layer on a plate, top with a thick layer of frosting spread the frosting to the edge of the cake. Continue with next layer. Once the layers are stacked frost the top and sides of the cake. Refrigerate over night. Let cake set out at room temperate for one hour before serving. Enjoy !