Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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Coconut Loaf Cake | Coconut Chocolate Cake | Everyone will love its taste ????
????????????Today's recipe “Coconut Loaf Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or request then please write below in the comments and don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#cake #coconutcake #chocolatecake
INGREDIENTS :
Cake:
????Eggs ~3
????Sugar ~ 1Cup
????Butter~100g
????Plain flour ~225g
????warm Milk ~100ml
????Coconut milk ~100ml
????Shredded Coconut ~3/4 cup
????Vanilla sugar ~1tbsp
????Baking powder ~1tsp
Topping:
????Chocolate ~150g
????Heavy cream ~4tbsp
????Shredded Coconut ~100ml
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Chocolate Coconut Brownies
These chocolate coconut brownies are simply impossible to resist, fudgy brownies at the base topped with a coconut filling and chocolate ganache on top. For those who love coconut desserts these are one of the best brownies ever.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 16 servings
3 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (1g) instant coffee powder
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 tsp (2g) salt
3/4 cup (95g) flour
Coconut Filling
12 oz (340g) sweetened condensed milk
2 1/2 cups (200g) unsweetened coconut flakes
Chocolate Ganache
1/2 cup (100g) whipping cream
4 oz (120g) semisweet chocolate
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) or 9x9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely.
6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.
7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
8. Cut into squares and serve.
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
Chocolate Coconut Cake
Hello friends! Today I will show you how to make a Chocolate Coconut Cake. This isn't an average Chocolate Coconut Cake recipe. This is a Brazilian Brigadeiro Cake, and it's special because it's filled with coconut brigadeiro, and topped with chocolate brigadeiro.
There's no powdered sugar involved here either, you won't need powdered sugar to make the frosting for the cake.
Full recipe:
Chocolate Cake
1 1/2 cups all-purpose flour (183 grams)
1/2 cup unsweetened cocoa powder (60 grams)
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp fine sea salt
1 tsp espresso powder optional
1/2 cup vegetable oil (112 grams)
1 cups sugar (200 grams)
2 large eggs room temperature
2 tsp vanilla extract
2/3 cup sour cream (160 grams)
2/3 cup hot brewed coffee (157 grams)
Chocolate Brigadeiro
3-14 oz cans sweetened condensed milk (1188 grams)
3 tbsp unsalted butter
1 cup heavy cream
1 1/4 cup chocolate chips or chopped chocolate
Coconut Brigadeiro
2- 14 oz cans sweetened condensed milk (792 grams)
1 cup shredded coconut can be sweetened or unsweetened
2 tbsp butter
1/2 cup heavy cream
РЕЦЕПТ Торта ШОКОЛАД - КОКОС от @cake.byangel ????CHOCOLATE - COCONUT CAKE RECIPE
Автор видео: @cake.byangel????❤️
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???? Шоко бисквит (d16 см):
• Мука - 220 г
• Сахар - 240г
• Разрыхлитель - 10г
• Молочный шоколад - 55г
• Какао Extra Brute - 40г
• Молоко 3,2% -175г
• Яйца С0 - 4шт
• Растительное масло - 65г
• Соль - 2г
Просеиваем и перемешиваем венчиком муку, разрыхлитель и какао.
Молоко комнатной t° смешиваем с растительным маслом.
Взбиваем яйца с сахаром и щепоткой соли на высокой скорости миксера до пышной, светлой массы (~ 20 мин).
Поочередно добавляем в яичную массу сухие ингредиенты и молоко с маслом. Перемешиваем на низкой скорости миксера.
Топим шоколад импульсами в микроволновке до 40° и добавляем в тесто.
Разливаем по формам и выпекаем при 150° ~50мин.
Даём бисквитам остыть в духовке ~30 мин. Оборачиваем в пищевую пленку и убираем в холодильник на 6 часов. После этого разрезаем готовые бисквиты пополам, чтобы получить 4 коржа.
???? Пропитка
• Кокосовое молоко - 80г
• Вода - 30г
• Сахар - 60г
Объединяем все в сотейнике и увариваем до полного растворения сахара. Остужаем.
???? Трюфельный крем
• Молочный шоколад 33,6% - 215г
• Сливки 33% - 145г
Нагреть сливки до начала кипения. Вылить на шоколад. Пробить блендером. Убрать в холодильник на 6ч. За час до сборки торта вытащить из холодильника
???? Кокосовый мусс (d14см) кольцо (обернуть пищевой плёнкой)
• Кокосовое пюре Ravifruit - 45г
• Сливки (1) 33% - 50г
• Сливки (2) 33% - 115г
• Желатин порошковый 220блюм - 4г + вода 25г
• Кокосовая паста - 10г
• Белый шоколад - 125г
Желатин залить водой и оставить на 5мин. Пюре нагреть со сливками (1) до начала кипения. Добавить желатин, перемешать до полного растворения. Шоколад объединить с кокосовой пастой. Залить шоколад горячими сливками. Остудить массу до 33°.
Сливки (2) взбить до мягких пик и объединить с шоколадной массой. Вылить в кольцо и убрать в морозилку до начала сборки торта
???? Кокосовый крем можно найти под постом ниже. Умножаем каждый ингредиент на 1,27, чтобы получить нужное количество крема для этого торта.
Это очень вкусный тортик ❤️ жду ваши отзывы!
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