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How To make Creamy Coconut Cake
FOR THE CAKE:
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 ts Vanilla
FOR THE FILLING:
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 ts Vanilla
FOR THE FROSTING:
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut
1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.
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Grandma’s Famous & Easy Creamy Coconut Cake | 7-Minute Frosting | Mother's Day Dessert ????
There is nothing better than a recipe that tastes like home. This 4-layer cake is filled with coconut flavor and is made from a simple box cake mix. Nicole shows you how to make her grandma's famous and easy creamy 4-layer coconut cake with just a few ingredients and how to make the best rich frosting to top it off.
#MothersDay #CoconutCake #TropicalDessert #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:07 Start with a box cake mix
00:15 Add extras to cake mix
00:45 Pour into cake pans (Bake at 325)
00:58 Making the filling
01:45 Cut each cake layer in half
01:54 Start adding the filling and let chill
02:11 Making the frosting
02:55 Apply frosting on the cake
03:10 Add a light dusting of coconut
03:30 Tip: Dip your knife in hot water before slicing for a cleaner cut
03:47 Taste test
Get the full recipe for the Best Coconut Cake:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Grandma’s Famous & Easy Creamy Coconut Cake | Tropical Family Dessert For All Occasions
Easy Coconut Cake Recipe
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake layers are frosted with a rich coconut cream cheese frosting and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
RECIPE:
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How To Cook Sour Cream Coconut Cake By Cooking With Brenda Gantt 2022|Brenda Gantt 2022|Coconut Cake
Cooking with Brenda Gantt, Andalusia, Alabama.
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My first cookbook, “It’s Gonna Be Good Y’all,” is set for a November release. To preorder, call 1-833-839-6871or to go to
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People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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Coconut Cake Recipe By Food Fusion
Coconut Cake Recipe by Food Fusion, a special treat for those with a sweet tooth. #HappyCookingToYou #FoodFusion
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Coconut Cake
Recipe in English:
Ingredients:
Prepare Coconut Sponge Cake:
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ¼ tsp
-Baking powder 1 tsp
-Baking soda ½ tsp
-Nariyal (Coconut) whole 2 or as required
-Makhan (Butter) unsalted ½ Cup (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Anday (Eggs) 3 (room temperature)
-Coconut essence 2 tsp
-Coconut milk ½ Cup (room temperature)
Prepare Coconut Butter Cream Frosting:
-Makhan (Butter) 100g (room temperature)
-Icing sugar 1 Cup
-Coconut essence 1 tsp
-Coconut milk 2 tbs
-Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
-In a bowl,add all-purpose flour,salt,baking powder,baking soda,mix well & set aside.
-Grate coconut with the help of grater & set aside.
-In a bowl,add butter,caster sugar & beat well.
-Add eggs,one by one & beat after each addition.
-Add coconut essence & beat again.
-Gradually add dry flour mixture alternating with coconut milk then dry flour mixture then again coconut milk and beat until smooth batter is formed.
-Add ½ cup of shredded coconut (reserve remaining for garnishing) and fold with the help of spatula.
Prepare Coconut Butter Cream Frosting:
-In a bowl,add butter and beat well.
-Gradually add icing sugar and beat until fluffy (2-3 minutes).
-Add coconut essence,coconut milk and beat until well combined.
-Add cream & beat on low speed (don’t over beat) and refrigerate until use.
-Grease 8” inch round baking pan with oil & lined with butter paper and add prepared batter.
-Bake in preheated oven at 170 C for 40-45 minutes.
-Let it cool.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-On cake tray,place cake and apply prepared coconut butter cream frosting on cake.
-With the help of hands,apply reserved shredded coconut on top the cake and apply it to all the sides and refrigerate for 1 hour or until chilled.
-Cut into desired slices & serve!
Tip:
-Make sure cake is cool down completely before applying frosting.
-Don’t over beat the frosting.
Recipe in Urdu:
Ajza:
Prepare Coconut Sponge Cake:
-Maida (All-purpose flour) sifted 2 Cups
-Namak (Salt) ¼ tsp
-Baking powder 1 tsp
-Baking soda ½ tsp
-Nariyal (Coconut) whole 2 or as required
-Makhan (Butter) unsalted ½ Cup (room temperature)
-Bareek cheeni (Caster sugar) ¾ Cup
-Anday (Eggs) 3 (room temperature)
-Coconut essence 2 tsp
-Coconut milk ½ Cup (room temperature)
Prepare Coconut Buttery Cream Frosting:
-Makhan (Butter) 100g (room temperature)
-Icing sugar 1 Cup
-Coconut essence 1 tsp
-Coconut milk 2 tbs
-Cream chilled 200ml
Directions:
Prepare Coconut Sponge Cake:
-Bowl mein maida,namak,baking powder aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
-Nariyal ko grater ki madad sa grate ker lein & side per rakh dein.
-Bowl mein makhan aur bareek cheeni dal ker ache tarhan beat ker lein.
-Ek,ek ker ka anday shamil karein aur beat kertay rahein.
-Coconut essence dal ker dubara beat ker lein.
-Thora thora ker ka dry flour mixture aur coconut milk alternatively daltay jayein aur smooth batter hunay tak beat kertay rahein.
-1/2 cup shredded nariyal dal dein aur baqi nariyal ko garnishing kliya rakh dein aur spatula ki madad sa fold ker dein.
Prepare Coconut Buttery Cream Frosting:
-Bowl mein makhan dal ker ache tarhan beat ker lein.
-Thora thora ker ka icing sugar shamil karein aur fluffy hunay tak beat ker lein (2-3 minutes).
-Coconut essence aur coconut milk dal ker ache tarhan beat ker lein.
-Cream dal ker low speed per beat ker lein (don’t over beat) aur use kernay tak refrigerate ker lein.
-8” inch round baking pan ko oil sa grease karein aur butter paper laga ker tayyar batter dal dein.
-Preheated oven mein 170 C per 40-45 minutes kliya bake ker lein.
-Thanda ker lein.
-Cake ko oven sa bahir nikal lein aur knife ki madad sa edges ko lose ker lein.
-Cake ko tray per rakh dein aur tayyar coconut butter cream frosting ko cake per laga lein.
-Haathon ki madad sa reserved shredded nariyal ko cake ka upper aur sides per laga lein aur 1 hour kliya refrigerator mein thanda ker lein.
-Desired slices mein cut ker ka serve karein!
Vinnie's Vittles Ms. Betty's Sour Cream Coconut Cake
Ms. Betty's Sour Cream Coconut Cake
INGREDIENTS:
1 Butter Recipe Cake Mix ( Yellow )
2 Cups of Sugar
1 16 oz Carton Sour Cream
2 Cups Coconut ( or 12 oz Frozen )
(I use Baker's coconut in the 14 oz. bag.
Seems to be more moist.)
1 1/2 Cups Kool Whip
DIRECTIONS:
1. Prepare Cake according to directions, making 2 layers.
Let cool and split evenly into 4 layers.
2. Combine sugar and sour cream, blend until sugar is
disoved, and then add 2 cups of Coconut,
blending well. Chill.
Reserve 1 cup of this mixture for the frosting.
( See #4 ).
3. Spread remainder of sour cream mixture between the
4 layers, but not on top.
4. Combine reserved sour cream mixture with Kool Whip.
Spread onto top and sides of cake. If desired,
sprinkle some additional coconut onto top and
sides of cake.
5. Seal cake in an air tight container and put in
refrigerator for 2-3 days before serving.
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COCONUT CREAM CAKE Recipe (Super Fluffy and Delicious) Easy Dessert | Homemade Cake | Baking Cherry
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#cake #dessert #yummy
Learn how to make this fluffy and delicious Coconut Cream Cake, made with shredded or desiccated coconut and coconut milk, topped with a tasty and creamy coconut frosting. An easy dessert recipe for you to make a homemade cake from scratch.