2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup milk
2 eggs, beaten
1 cup white sugar
2 teaspoons vanilla extract
2 cups flaked coconut for decoration
4 drops red food coloring
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix flour and baking soda. Stir in salt, oil, milk, eggs, sugar, vanilla and coconut. Mix until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, but allow to cool completely by placing on a wire rack.
To make the red decoration, mix red food coloring and whipped cream in small batches. Apply to cake with frosting and let cool completely on rack. Spread over cake while still in pan. Bake 25 minutes, or until decor is firm and object is frosty.
To make the coconut cream filling, beat cream until light and fluffy. Beat in 1/2 cup sugar and cream cheese. Beat in 1/3 cup whipping cream. Beat in vegetable oil and liqueur a dash until cream is fluffy. Beat in coconut. Remove from heat; stir in pecans. Cool completely.
Making Red Velvet Filling: Beat cream cheese and 1 cup whipping cream until smooth. Beat cream slowly into red sugar. Fold in pecans and slice pecans. Spread frosting on top of cake. Chill in refrigerator for at least 3 hours before serving.