How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
Kuchen, der auf der Zunge zergeht Der berühmte Kuchen, der die ganze Welt verrückt macht!
Kuchen, der auf der Zunge zergeht Der berühmte Kuchen, der die ganze Welt verrückt macht!
Untertitel einschalten!!! Das Video ist mit Untertiteln in
allen Sprachen versehen!
????180 g Mehl sieben.
????40 g Puderzucker.
????Vanillin.
????70 g Butter.
????zu Krümeln zermahlen.
????50 g saure Sahne.
????1 Eigelb.
????den Teig kneten.
????in einer 22 cm Form verteilen.
????Machen Sie die Seiten des Kuchens gleichmäßig.
????4 Eier trennen das Eiweiß vom Eigelb.
????500 gr Frischkäse.
????150gr Zucker.
????fügen Sie 4 Eigelb, 50 g Stärke, Vanillin hinzu.
????1 Orange.
????40 Minuten bei 180 C backen.
????5 Eiweiß.
????eine Prise Salz.
????100 Gramm Zucker.
????weitere 30 Minuten backen.
????Aus der Form nehmen und vollständig abkühlen.
????Vielen Dank fürs Zuschauen und Liken!
????Es ist sehr lecker geworden!
????Guten Appetit!
Rezept in Tassen ????
????Sift 1 cup flour.
????2 tbsp powdered sugar.
????vanillin.
????6 tbsp butter.
????grind into crumbs.
????3 tbsp sour cream
????1 egg yolk.
????knead the dough.
????distribute according to form 8.
????evenly make the sides of the cake.
????4 eggs separate the whites from the yolks.
????2.5 cup cream cheese.
????3/4 cup sugar.
????add 4 egg yolks, 3 tbsp starch, vanilla.
????1 orange.
????bake at 350 F for 40 minutes.
????5 egg whites.
????a pinch of salt.
????1/2 cup sugar.
????bake another 30 minutes.
????Remove from mold and cool completely.
????Thank you for watching to the end and liking!
????It turned out very tasty!
????Enjoy your meal!
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Für eine 20 cm (8 '') ,Kuchenform alle Zutaten mit 1,23 multiplizieren
Für eine 22 cm (9 '') ,Kuchenform alle Zutaten mit 1,49 multiplizieren
Für eine 24 cm (10 '') ,Kuchenform alle Zutaten mit 1,78 multiplizieren
Für eine 26 cm (10,5 '') ,Kuchenform alle Zutaten mit 2,09 multiplizieren
Für eine 28 cm (11 '') ,Kuchenform alle Zutaten mit 2,42 multiplizieren
Für eine 30 cm (12 '') ,Kuchenform alle Zutaten mit 2,78 multiplizieren
#lecker_mit_Ann#rezept#Kuchen
Incredibly Easy! The most delicious cheesecake I ever have! Everyone loves it
Incredibly Easy! The most delicious cheesecake I ever have! Everyone loves it
???? Recipe (Ingredients)
450g Cream cheese
100g (4 tbsp) Sugar
4 Eggs
30g (1/4 cup) Cornstarch
100g (1/2 cup) White chocolate
240g (1 cup) Heavy cream
170°C (340°F) bake for 50 minutes,then refrigerate for at least 2 hours
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Incredibly Easy! The most delicious cheesecake I ever have! Everyone loves it
芝士蛋糕 经典重芝士蛋糕 醇厚浓郁 Cheese Cake
通常我们说的芝士蛋糕是指重芝士蛋糕,主要原料是奶油奶酪。本期视频介绍了经典芝士蛋糕的水浴法的做法。芝士蛋糕的做法简单,只要掌握了烤制的方法,很难失败。芝士蛋糕的味道浓郁醇厚,是不可错过的一道治愈甜点。配方适合9寸的圆形活底烤盘,其他烤盘尺寸需要换算配方,并适当调整烘焙时间。
【配方】
9寸活底蛋糕烤盘
蛋糕底:
全麦饼干/消化饼干 190g (1.5 杯)
有盐黄油 70g (5汤匙)
蛋糕:
奶油奶酪 900g (3.5 盒)
白砂糖 350g (1.75 杯)
中筋面粉 15g (2 汤匙)
香草精 13g (1 汤匙)
新鲜柠檬汁 10g (2 茶匙)
海盐 1g (¼ 茶匙)
大号鸡蛋5个 (每个带壳60g)
白朗姆酒 12g (1 汤匙)
酸奶油 120g (½ 杯)
蛋糕装饰:
覆盆子
草莓
打发的淡奶油
模具尺寸和配方换算
9寸---6寸: 原方乘0.44
9寸---7寸: 原方乘0.60
9寸---8寸: 原方乘0.79
9寸---10寸: 原方乘1.24
[Recipe]
9-inch Cake Pan With Removable Bottom
Crust:
Graham Cracker /Digestive Cracker 190g (1.5 Cup)
Salted Butter 70g (5 Tbsp)
Batter:
Cream Cheese 900g (3.5 Bars)
Granulated Sugar 350g (1.75 Cup)
All-purpose Flour 15g (2 Tbsp)
Vanilla Extract 13g (1 Tbsp)
Fresh Lemon Juice 10g (2 Tsp)
Sea Salt 1g (¼ Tsp)
Large Size Eggs 5 (60g Each With Shell)
White Rum 12g (1 Tbsp)
Sour Cream 120g (½ Cup)
Cake Decoration:
Fresh Raspberry
Fresh Strawberry
Whipped Cream
#芝士蛋糕
#重芝士蛋糕
#重奶酪蛋糕
#纽约芝士蛋糕
#纽约乳酪蛋糕
#芝士蛋糕做法
Mirror Glaze Cake
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
【Mr. Cheesecake】Tokyo’s No.1 cheesecake,
Tokyo No.1, the home-made recipe of Mr.Cheesecake cheesecake, a famous Japanese cake shop, completely refers to the Chinese and Japanese recipes published on the website without any modification. The taste is superb and highly recommended.
Several other cheesecakes:
New York Cheesecake
No-bake Passion Fruit Cheesecake
No Bake Blueberry Cheesecake
Japanese Lemon Light Cheesecake
Ingredients: (cake mold size 20x10x7cm)
・Cream cheese/200 g
・Sugar/100 g
・Greek yogurt/50 g
・Sour cream/180 g
・Cream/100 g
・Eggs/2 pcs (the English recipe is for egg yolks, the finished product is not much different)
・Corn starch/20 g
・Lemon juice/9 g
・White chocolate/50 g
・Tonka Beans/1/2 pcs
・Vanilla pod/1/4 plant
In the upper layer of the oven, bake at 180 degrees for 25 minutes and then reduce to 150 degrees and bake for 20 minutes. If it is not colored, you can increase the temperature to 210 degrees and bake to the color you like, enjoy!
Tonka beans mixed with vanilla give the cake a wonderful taste. There are different experiences at room temperature, refrigeration, and freezing.
#MrCheesecake # Cheesecake #Japanese Cheesecake