Homemade Coconut Cake From Scratch - Fabulous Southern Coconut Layer Cake
Homemade Coconut Cake From Scratch - Ready for a luxurious little treat? The beautiful coconut cake is just the thing! This simple recipe for a scratch made cake is easy to follow, and the results are just plain delicious. Show your friends and family some major love, and make one for yourself!
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How to Make The Most Amazing Coconut Cake| The Stay At Home Chef
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
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✅Ingredients
CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 2 teaspoons coconut extract
• 6 large egg whites, room temperature
• 1½ cups coconut milk
• 1/4 cup sour cream
• 3½ cups cake flour
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
FROSTING:
• 16 ounces cream cheese, softened
• 1 cup salted butter, softened
• 1 teaspoon coconut extract
• 3 cups powdered sugar
• 3 cups coconut flakes
✅Instructions
02:05 - How to make coconut cream cheese frosting
1️⃣ Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:16 - In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
3️⃣ 01:15 - Mix in cake flour, baking powder, and salt until just combined.
4️⃣ 01:33 - Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
5️⃣ 02:05 - Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
6️⃣ 02:29 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
7️⃣ 02:40 - Frost and layer cake with frosting and use coconut flakes to coat.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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#pauladeen #blastfromthepast
It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Step 4
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Enjoy!
How To Make Coconut Cake | Coconut Cake Recipe
This is the very best Coconut Cake Recipe EVER all made from scratch! It’s moist, fluffy, and soft, and it has the perfect amount of coconut flavor, topped with a rich creamy coconut cream cheese buttercream!
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The very best Coconut Cake Recipe EVER Ingredients:
2 and 1/2 cups cake flour (how to make cake flour recipe below)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter
1 and 2/3 cups granulated sugar
5 large egg whites
1/2 cup sour cream
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup of can coconut milk
1 cup shredded unsweetened coconut flakes (if you like extra sweetness use sweetened coconut flakes)
Coconut Cream Cheese Buttercream Ingredients
1 cup butter unsalted
8 oz regular cream cheese
5 cups confectioners sugar (powdered sugar)
2 tablespoons canned coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups shredded coconut
How To Make Cake Flour Ingredients:
For each cup of flour that you need substitute
1 cup all purpose flour and 2 tablespoons corn starch
This is How We Do It:
**Measure a level cup of all purpose flour, then remove 2 tablespoon of flour from the one cup of flour. Add to the one cup of flour 2 tablespoons cornstarch.
Sift flour and corn starch together 2 times.
THIS IS HOW WE DO IT:
**Preheat oven to 350°F (177°C).
**Grease two 9-inch cake pans, line with parchment paper, grease and flour pans and set aside.
**Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
**With an electric mixer beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
**Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined.
**With the mixer on low speed, slowly add the dry ingredients and coconut milk. Alternating and ending with flour. Beat on low speed until combined.
**Whisk the last addition by hand to make sure there are no butter lumps at the bottom of the bowl and that you do not over mix the batter. The batter will be slightly thick.
**Pour batter evenly into cake pans. Weigh them for accuracy, if desired.
**Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
**Cool cakes completely
This is how we make the Coconut Cream Chees Buttercream:
**In a large bowl using a hand-held mixer or stand mixer beat the butter and cream cheese together on medium speed until creamy and smooth about 2 minutes.
Add coconut milk, vanilla extract, coconut extract, and salt and mix on low.
**Increase to high speed and add more confectioners’ sugar a cup at a time until the desired consistency and taste is achieved.
**Assemble and decorate: You can refer back to the video to see how I assembled the cake or assemble how you may like it.
ENJOY!
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#CocunutCake #CocunutCakeRecipe #HowToBakeCocunutCake
Moist Easy and Delicious Coconut Cake Recipe| Coconut Cake with Fresh Grated Coconut | Baath Cake
#flavoursbyAR
Moist and Delicious Coconut Cake Recipe | Coconut Cake with Fresh Grated Coconut | Baath Cake | How to Make Coconut Cake with Fresh Coconut | Grated Coconut Cake Recipe
Printable Recipe here -
Ingredients for Coconut Cake
1 Coconut, grated & coarsely ground (approx. 2.5 cups)
200 grams Sooji/Rava/Semolina
200 grams of granulated sugar
150 grams Butter (I used salted butter. Add a pinch of salt to the batter if using unsalted butter)
4 whole eggs
1 tsp baking powder
1 tsp rose or vanilla essence
1 tsp crushed cardamom (about 10 to 12 cardamom pods)
7 or 8 inches baking tin
Bake at 180 deg C for 40 to 45 minutes or until the skewer inserted comes out clean. (Baking time will depend on your oven. Don't overbake the cake)
#coconutcake
#easychristmascoconutcake
#easychristmascake
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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!