How To make Coconut Cake, Complete Dessert
3/4 cup butter or margarine
1 1/2 cups sugar
3 eggs
separated
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup Coconut Milk :
recipe below
1/2 teaspoon pure vanilla extract
1 3/4 cups coconut freshly grated
sweetened whipped cream or whipped :
topping
1. Cream butter until light and fluffy; gradually add sugar and cream until very light.
2. Beat egg yolks until lemon-colored; add to butter mixture, blending well.
3. Sift together flour, baking powder and salt; add to creamed mixture in 3 parts, alternating with Coconut Milk and ending with flour mixture.
4. Add vanilla; stir in 3/4 cup grated coconut.
5. Beat egg whites until stiff; gently fold into cake batter.
6. Turn batter into 2 greased, floured 9-inch layer pans; bake in preheated 350 F. oven 25 minutes, or until cake tester or wood pick inserted near center comes out dry.
7. Cool in pans 15 minutes.
8. Loosen and invert on rack to cool completely.
9. Frost with whipped cream; sprinkle remaining grated coconut over top and sides of cake.
Coconut Milk 3/4 cup milk 3 tablespoons grated coconut, packed
1. Combine milk and coconut in saucepan.
2. Scald milk, cover, and let steep 30 minutes.
3. Strain milk, pressing out as much liquid as possible from coconut.
Posted to Recipelu by sooz
How To make Coconut Cake, Complete Dessert's Videos
Coconut Cake (Jamaican Toto) easy and delicious!
This Caribbean Coconut Cake which is also known as Jamaican ToTo and other names in the Caribbean is a simple and easy recipe, vegan friendly. Absolutely amazingly delicious!!
**Ingredients**
5 cups all purpose or baking flour
2 cups Sugar
3 cups coconut milk (fresh or can)
3 cups coconut flakes
1/2 stick melted butter or vegan butter (1/4 cup)
2 tbsp coconut oil (optional)
2 tbsp vanilla essence
2 tsp almond & rose water (if available)
2 tsp grated nutmeg
2 tsp cinnamon powder
2 tsp mix spice
1 tsp salt
1 tsp grated ginger or ginger powder
1 1/2 tbsp baking powder
1 tsp baking soda
Virgin Coconut oil recipe
Bake in a 9x13 square container or any shape container of your choice.
At 350 degree for 1 hour (preheated)
Cut ingredients in half for smaller cake
Taste and make adjustments.
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Fluffy & Moist Coconut Cake | Sally's Baking Recipes
This perfect coconut cake with coconut cream cheese buttercream sets the bar for homemade cakes everywhere! It's supremely moist with a soft fluffy crumb and intense coconut flavor.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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Coconut Cake Recipe By Food Fusion
Coconut Cake Recipe by Food Fusion, a special treat for those with a sweet tooth. #HappyCookingToYou #FoodFusion
Written Recipe:
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Coconut Cake
Recipe in English:
Ingredients:
Prepare Coconut Sponge Cake:
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ¼ tsp
-Baking powder 1 tsp
-Baking soda ½ tsp
-Nariyal (Coconut) whole 2 or as required
-Makhan (Butter) unsalted ½ Cup (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Anday (Eggs) 3 (room temperature)
-Coconut essence 2 tsp
-Coconut milk ½ Cup (room temperature)
Prepare Coconut Butter Cream Frosting:
-Makhan (Butter) 100g (room temperature)
-Icing sugar 1 Cup
-Coconut essence 1 tsp
-Coconut milk 2 tbs
-Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
-In a bowl,add all-purpose flour,salt,baking powder,baking soda,mix well & set aside.
-Grate coconut with the help of grater & set aside.
-In a bowl,add butter,caster sugar & beat well.
-Add eggs,one by one & beat after each addition.
-Add coconut essence & beat again.
-Gradually add dry flour mixture alternating with coconut milk then dry flour mixture then again coconut milk and beat until smooth batter is formed.
-Add ½ cup of shredded coconut (reserve remaining for garnishing) and fold with the help of spatula.
Prepare Coconut Butter Cream Frosting:
-In a bowl,add butter and beat well.
-Gradually add icing sugar and beat until fluffy (2-3 minutes).
-Add coconut essence,coconut milk and beat until well combined.
-Add cream & beat on low speed (don’t over beat) and refrigerate until use.
-Grease 8” inch round baking pan with oil & lined with butter paper and add prepared batter.
-Bake in preheated oven at 170 C for 40-45 minutes.
-Let it cool.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-On cake tray,place cake and apply prepared coconut butter cream frosting on cake.
-With the help of hands,apply reserved shredded coconut on top the cake and apply it to all the sides and refrigerate for 1 hour or until chilled.
-Cut into desired slices & serve!
Tip:
-Make sure cake is cool down completely before applying frosting.
-Don’t over beat the frosting.
Recipe in Urdu:
Ajza:
Prepare Coconut Sponge Cake:
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ¼ tsp
-Baking powder 1 tsp
-Baking soda ½ tsp
-Nariyal (Coconut) whole 2 or as required
-Makhan (Butter) unsalted ½ Cup (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Anday (Eggs) 3 (room temperature)
-Coconut essence 2 tsp
-Coconut milk ½ Cup (room temperature)
Prepare Coconut Buttery Cream Frosting:
-Makhan (Butter) 100g (room temperature)
-Icing sugar 1 Cup
-Coconut essence 1 tsp
-Coconut milk 2 tbs
-Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
-Bowl mein maida,namak,baking powder aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
-Nariyal ko grater ki madad sa grate ker lein & side per rakh dein.
-Bowl mein makhan aur bareek cheeni dal ker ache tarhan beat ker lein.
-Ek,ek ker ka anday shamil karein aur beat kertay rahein.
-Coconut essence dal ker dubara beat ker lein.
-Thora thora ker ka dry flour mixture aur coconut milk alternatively daltay jayein aur smooth batter hunay tak beat kertay rahein.
-1/2 cup shredded nariyal dal dein aur baqi nariyal ko garnishing kliya rakh dein aur spatula ki madad sa fold ker dein.
Prepare Coconut Buttery Cream Frosting:
-Bowl mein makhan dal ker ache tarhan beat ker lein.
-Thora thora ker ka icing sugar shamil karein aur fluffy hunay tak beat ker lein (2-3 minutes).
-Coconut essence aur coconut milk dal ker ache tarhan beat ker lein.
-Cream dal ker low speed per beat ker lein (don’t over beat) aur use kernay tak refrigerate ker lein.
-8” inch round baking pan ko oil sa grease karein aur butter paper laga ker tayyar batter dal dein.
-Preheated oven mein 170 C per 40-45 minutes kliya bake ker lein.
-Thanda ker lein.
-Cake ko oven sa bahir nikal lein aur knife ki madad sa edges ko lose ker lein.
-Cake ko tray per rakh dein aur tayyar coconut butter cream frosting ko cake per laga lein.
-Haathon ki madad sa reserved shredded nariyal ko cake ka upper aur sides per laga lein aur 1 hour kliya refrigerator mein thanda ker lein.
-Desired slices mein cut ker ka serve karein!
EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake
EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake
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HOMEMADE COCONUT CAKE RECIPE
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This Homemade Coconut Cake Recipe is one of the best cakes you'll ever make! It's light and fluffy, the coconut inside gives it a brimming flavor . For Extra flavor, sprinkle shredded coconut. It's been a reader favorite recipe for years and it's one of my families favorites! Tasty with tea or coffee.
1/2 Cup Softened butter(113g)
1/2 Cup Coconut milk(118ml)
1/2 Cup Sugar(100g)
3 Large eggs (lightly beaten)
1/4 Cup shredded coconut, depending on how you like it!(60g)
1 3/4 Cups All purpose flour (sieved)(224g)
2 Teaspoons baking powder
1/4 Teaspoon salt
2 Tbsp Shredded Coconut for Sprinkling on the batter.
Bake at 350°Ffor 45 mins. The Video said otherwise.
The Video did not show when the coconut milk was added. Editing Cons!!! Add after the eggs. thanks
#coconutcake #homemadecakes #coconutrecipes #homemadecoconutcake #coconutdesserts
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Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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