How To make Caramel Coconut and Spice Cake, Part 2
Preheat oven to 350~. Grease and flour three 9-inch round cake pans. Beat together shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evenly into prepared pans. Bake 20-25 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. To assemble, spread tops of layers with Caramel Filling; stack on cake plate. To make basket weave design on side of cake. (1) Spoon 1/4-1/3 of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make vertical strips at 2-inch intervals around side of cake. (2) Make horizontal strip around side of cake, just below top edge. Repeat halfway down side of cake. (3) Repeat step 1, making one new strip at a point halfway between each of the strips made in step 1. Continue to refill pastry tube with additional frosting as necessary. (4) Make short horizontal strips, each at a point halfway between the horizontal strips made in step 2 and also at bottom of cake. Each short strip starts at the edge of one vertical strip, crosses over next vertical strip, and ends at edge of next vertical strip. (5) Replace ridged decorator tip with star tip. Pipe any remaining frosting around top of cake. Sprinkle with pecans. Caramel Filling. Place 1/2 cup granulated sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups granulated sugar, milk, egg and salt in medium bowl, stir in butter. Add to caramelized sugar. Cook over medium heat, stirring occasionally, until candy thermometer registers 230~, 15-20 minutes; cool 5 minutes. Stir with wooden spoon until well blended and thickened. Buttercream Frosting. Beat butter in large bowl until creamy. Gradually add confectioners' sugar alternately with half-and-half, beating until light and fluffy. Add additional 1 tablespoon half-and-half if necessary for desired consistency. Stir in vanilla. Potpourri from Cooking Class Magazine, March 1993. -----
How To make Caramel Coconut and Spice Cake, Part 2's Videos
Caramel Coconut Cake - كاتو جوز الهند و الكاراميل
An original receipt by Chef Loulig: Caramel Coconut Cake
Cococnut Caramel Pudding || Asheescookbook
A simple egg based custard pudding with coconut flavour with caramel base.
Ingredients
Caramel syrup:
3/4 cup suagr
2 tbsp water
Coconut custard
3 eggs
2 cup milk
1 tsp vanilla essence
1 cup condensed milk
4 tbsp coconut powder
Written recipe link
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UPSIDE DOWN APPLE CAKE with COCONUT CARAMEL, NO BUTTER CAKE
TRY THIS Upside down apple cake with cocounut caramel and you'll surely love it.
Batter:
2 eggs
1/2 cup sugar
3 tsp baking powder
1/2 cup or 100 ml milk
1/3 cup -60 g vegetable oil
Pinch of salt
1 cup all purpose flour
Apple filling: 2 apples (peeled and sliced)
Coconut caramel toppings:
100 g coconut milk
1/2 cup sugar
fresh or dry coconut kernel
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Vegan Chocolate Caramel Cake Recipe
Vegan Chocolate Caramel Cake Recipe
Ingredients:
150 ml soy milk (5.1 fl oz)
50 ml coconut oil, melted (1.7 fl oz)
3 Tbsp peanut butter, melted
200 g dark muscavado sugar (7.05 oz)
2 flax eggs (2 Tbsp ground flax seeds + 4 Tbsp water - sit for 10 minutes)
170 g flour (6 oz)
40 g cocoa powder (1.41 oz)
10 g baking powder (2 Tsp)
1/4 Tsp salt
Bake at 180C/356F for 30 minutes, preheated oven, 28 cm/11 inch diameter tray.
Caramel Cream:
500 ml soy milk (2 cups)
1 can full fat coconut milk (400 ml/13.5 oz)
120 g dark muscovado sugar (3/4 cup)
24 g caramel flavoured sugar (2Tbsp)
80 g corn starch (2.8 oz)
2 Tsp vanilla extract
1/4 Tsp salt
Assembling the cake
Ingredients:
150 ml coffee (5.1 fl oz)
50 g melted chocolate (1.76 oz)
Enjoy!
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