How To make Coconut Cream Cake with Lemon & Lime Filling

SOFT AND FLUFFY LEMON CAKE | Easy Recipe | Homemade | Baking Cherry

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#cake #recipe #dessert

This soft and fluffy lemon cake is super easy to make, and it has a slightly tangy and delicious frosting made with condensed milk and lemon juice!

Delicious Coconut Lime Cheesecake Recipe! With Lime Curd & Coconut Whipped Cream!!

FULL RECIPE HERE:
This Coconut Lime Cheesecake recipe will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour home-made lime curd and sweet whipped cream. You can't ask for a better summer-time dessert!
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coconut lime cake | key lime coconut cake | fluffy coconut cake

This Coconut Lime Cake is made with homemade vanilla buttercream frosting with coconut lime filling. Best Coconut Cake I have ever tasted hands down!!!

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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo

It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!

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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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The Perfect Coconut Cake

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Ingredients:
For the Coconut Cake:

6 Egg Whites, room temperature

1 cup Whole Milk, room temperature

1 teaspoon Vanilla Extract

2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)

1 3/4 cups sugar

4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)

1 teaspoon sea salt

1 ½ sticks unsalted butter, softened

3 ounces unsweetened coconut flakes



For the Coconut Pastry Cream:

¾ cup Coconut Milk

¾ cup Whole Milk

Seeds from ½ a Vanilla Bean

4 Egg Yolks

⅓ cup Sugar

3 tablespoons Cornstarch

¾ cup Heavy Cream



For the Frosting:

1 cup (2 sticks) Butter, softened

2 teaspoons Pure Vanilla Extract

3 ½ cups Powdered Sugar

7 tablespoons Whole Milk

¼ teaspoon Sea Salt

3 ounces unsweetened flaked coconut


Instructions:
For the Coconut Cake:

Heat oven to 350º F (176º C).

Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.

To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.

To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).

Add the sugar, baking powder, and sea salt. Whisk together to combine.

Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.

Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.

Use a spatula to fold in the coconut flakes.

Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.

Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.



For the Coconut Pastry Cream:

Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.

Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.

Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.

Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.

Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.



For the Frosting:

Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.

Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.

Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.

Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!




Music:

Where I am from Kevin MacLeod (incompetech.com)
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