How To make Coconut Crunch Cake
1 pk Yellow cake mix
3/4 c Water
1/3 c Oil
2 Eggs
2 tb Margarine or butter; soft
1/4 c Brown sugar; firmly packed
1/2 ts Cinnamon
1/2 c Coconut
1/3 c Nuts; chopped
1/2 c Powdered sugar
1/4 ts Vanilla
2 ts Milk
Reserve 1/3 cup of the cake mix. Heat oven to 350~. Grease and flour a 9x13 pan. Blend cake mix, water, oil, and eggs until moistened; beat 2 minutes at highest speed. Pour into pan. Cut margarine into reserved cake mix, brown sugar, and cinnamon; mix until crumbly. Stir in coconut and nuts. Mix well. Sprinkle 1 cup of the mix over the batter; swirl gently through the batter with a knife. Sprinkle the remaining crumb mix over the top. Bake at 350~ for 25-30 minutes or until golden brown. Combine the powdered sugar,
vanilla and milk to make glaze; drizzle over warm cake. -----
How To make Coconut Crunch Cake's Videos
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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Chocolate Coconut Crunch Cake (without oven)in Urdu, Hindi by Cook like Ayesha
#crunchcake
#chocolatecreamcake
#withoutcreamcake
Bekary Style Chocolate Coconut Crunch Cake
Ingredients:
Eggs 2
Flour (maidah) 40g = 1.5 oz = 3 tbsp
Sugar powder 50g = 2 oz = 4 tbsp
CoCo powder 10 g = 1 tbsp
Baking powder 1/2 tsp
Vanilla extract 1/2 tsp
Pinch of salt
For Crunch:
Sugar 1/4 cup
Coconut 3 tbsp
Whipping cream 1 cup
Roasted Coconut for decoration
Ceraml sauce for decoration
Louisiana Crunch Pound Cake???? | SO Crunchy & DELICIOUS | My Dude#1 LOVED???? This Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Louisiana Crunch Pound Cake with a thick delicious glaze. Watch & Enjoy!????
#LouisianaCrunchPoundCake #SwansDown #PoundCakeQueen???? #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar + 1/4 C Sugar to Coat Cake Pan
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Buttermilk (Room Temperature)
1/2 C Sour Cream (Room Temperature)
1 C Sweetened Coconut Flakes (Toasted)
1 C Chopped Pecans (Toasted)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Coconut Extract
1 Tsp. Creme Bouquet
*** GLAZE
Powdered Sugar
Milk
Melted Butter
Vanilla Extract
Almond Extract
Creme Bouquet
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Louisiana crunch cake????????????????????
3 cups of cake flour ,2 teaspoons of baking powder ,one teaspoon of salt ,2 sticks of butter, 1/2 cup Crisco shortening ,two cups of sugar ,1/4 teaspoon of baking soda, 5 eggs, 1 tsp of coconut extract, half a teaspoon of vanilla extract and 3/4 cup of milk.
glaze -2 cups of powdered sugar and 3 to 4 tablespoon of milk add more if needed.
toppings-1/4 cup coconut and 1/4 cup of nut any can you like.
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Louisiana Crunch Cake
This is one of my favorite cake recipes ever. Louisiana Crunch Cake is super moist and delicious with a touch of coconut. This cake is perfect for holiday dinners or just because you want a delicious dessert. For the recipe, click the link below.
For the recipe, click here:
Pina Colada Crunch Cake Recipe
Ingredients
16 Nature Valley™ granola bars Oats and Honey, crushed
1/3 cup toasted coconut
1/2 cup butter, melted
2/3 cup sugar
2 blocks (8 oz each) cream cheese, softened