How To make Fresh Coconut Cake
1 fresh coconut
Seven minute coconut frosting 1 1/2 cups sugar
3/4 cup shortening
1 teaspoon lemon extract
2 1/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 egg whites
Puncture eyes of coconut. Drain liquid and reserve. Place coconut in 350 oven for 20 minutes. Hit warm coconut with hammer to remove shells. Remove any remaining shell with blunt knife. Pare and chunk coconut. In a blender jar, whirl 1/2 cup coconut with 1 tablespoon reserved coconut liquid about 30 seconds until well grated. Remove grated coconut; repeat with remaining coconut. Should end up with 3 cups grated coconut. Reserve 1 cup of coconut for Seven Minute Frosting.
Grease and lightly flour two 8 inch round cake pans. Cream 3/4 cup sugar, shortening, and lemon extract until light and fluffy. Combine flour, baking powder, and salt. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup milk. Repeat ending with dry ingredients. Fold in 1 cup coconut. Beat egg whites to foamy stage. Gradually add remaining sugar, beating until stiff peaks form. Gently fold into batter. Pour into prepared cake pans. Bake in a 350 oven for 30 minutes until toothpick inserted in center comes out clean. Cool 5 minutes; turn onto wire rack to complete cooling. Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4 cup coconut. Add second layer. Frost entire cake. Sprinkle top and sides with 3/4 cup remaining coconut.
SEVEN MINUTE COCONUT FROSTING
2 egg whites 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1/3 cup cold water 1/4 teaspoon lemon extract 1 cup reserved freshly grated coconut
Combine egg whites, sugar, cream of tartar, cold water and lemon extract in top of double boiler; beat 1 minute. Set top of double boiler over boiling water; cook 7 minutes, beating constantly at high speed until stiff peaks form. Remove from heat. Fold in reserved grated coconut.
How To make Fresh Coconut Cake's Videos
Homemade Coconut Cake
This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert. You won’t believe how moist and flavorful this cake is.
Coconut cake is a classic Southern cake consisting of layers of coconut-flavored white sponge cake coated in cream cheese frosting and then covered in coconut flakes or shreds. The recipe for coconut cake was first recorded in the Mineral Point Tribune in 1869 as “cocoanut cake.” The early version of the recipe also used meringue as the icing but has since moved onto the more common cream cheese buttercream.
This cake is incredibly moist and has just the right coconut flavor. Coconut cake is great to serve up during the summer months as the coconut flavor evokes a tropical feel. I prefer to serve this cake at room temperature so that the frosting is soft, which will immensely complement the flavors of the cake layers.
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Ingredients for this recipe:
For the Cake:
• 3 1/3 cups all-purpose flour
• 7 tablespoons cornstarch
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon coarse sea salt
• 1 packed cup of sweetened coconut shreds
• 1 ½ cups softened unsalted butter
• 2 cups granulated sugar
• 2 teaspoons coconut extract
• 7 egg whites
• ½ cup neutral-flavored oil
• Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
• 2 x recipes for but cream frosting using coconut extract instead of vanilla extract
• Coconut cream from 1 15-ounce can full fat coconut milk
• ½ recipe for toasted coconut
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
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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 -
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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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coconut cake recipe | नारियल केक | eggless sponge cake with desiccated coconut
full recipe:
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coconut cake recipe | eggless sponge cake with desiccated coconut with detailed photo and video recipe. rich and spongy cake recipe made with desiccated coconut and plain flour. it is an ideal dessert cake recipe which can be made and served for celebrations or occasions. it is very easy and simple cake to make without any fuss and can be stored and preserved for couple days.
coconut cake recipe | eggless sponge cake with desiccated coconut with step by step photo and video recipe. cakes recipes are popular selection when it comes to celebrating occasions. there are myriad flavours of cake and can be made with various ingredients depending upon the taste and preferences. coconut cake is one such cake recipe filled with coconut flavours.
HOMEMADE COCONUT CAKE RECIPE
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This Homemade Coconut Cake Recipe is one of the best cakes you'll ever make! It's light and fluffy, the coconut inside gives it a brimming flavor . For Extra flavor, sprinkle shredded coconut. It's been a reader favorite recipe for years and it's one of my families favorites! Tasty with tea or coffee.
1/2 Cup Softened butter(113g)
1/2 Cup Coconut milk(118ml)
1/2 Cup Sugar(100g)
3 Large eggs (lightly beaten)
1/4 Cup shredded coconut, depending on how you like it!(60g)
1 3/4 Cups All purpose flour (sieved)(224g)
2 Teaspoons baking powder
1/4 Teaspoon salt
2 Tbsp Shredded Coconut for Sprinkling on the batter.
Bake at 350°Ffor 45 mins. The Video said otherwise.
The Video did not show when the coconut milk was added. Editing Cons!!! Add after the eggs. thanks
#coconutcake #homemadecakes #coconutrecipes #homemadecoconutcake #coconutdesserts
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Easy Coconut Cake Recipe | Soft & Spongy Coconut Cake
Ingredients:
1 egg
1/2 cup flour
1/3 cup sugar
1/4 cup oil
1/3 cup desiccated coconut
2 tbsp milk
1/2 tsp baking powder
a pinch of salt
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Fresh Coconut Cake! How to make Coconut Cake with Fresh Coconut ????
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