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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Tres Leches Cake Recipe - Mexican Hot Milk Cake
We will show you a Mexican stlye Sponge Cake from Central and South America.It's a well known recipe and calls Tres Leches Cake(in Spanish mean Three Milks Cake).Here is a step-by-step tutorial for Tres Leches Cake Recipe.It's the moistest cake you have ever seen.This Cake is easy and delicious,melts in your mouth.If you have a sweet tooth,you have to give this recipe a try!
First of all,in the bowl of a mixer,beat the eggs and sugar on high speed.Keep beating with adding the vegetable oil and vanilla sugar.Add in the semolina,sifted flour and baking powder and mix gently with the help of a spoon.Pour on a greased baking sheet.Bake at 160C(320F) for 30-35 mins in oven.While the cake baking,make the syrup topping;Pour milk in a cooking pan.Add in cream,milk powder and sugar.Mix them well.Turn the heat on and cook for a while.Take it from heat before it starts to boil.Let it cools down.Remove the cake from the oven and pour the cooled down syrup evenly on the cake.Moisten the cake with the syrup.Let it soaks the milky syrup.Meanwhile,caramelize the sugar in a skillet.Once it melted,add the heavy cream and do not mix it ,let it mix on its own.When the caramel sauce is ready,pour it in a cup to cool down.And then pour the cooled down caramel sauce evenly over the cake,keep in fridge for 2 hours and it's ready to serve,enjoy!
Ingredients for Cake
5 eggs
1 cup Sugar
1/2 pck baking powder
1 pck vanilla sugar
1 Cup + 1 tbsp flour
2 tbsp semolina
100 ml vegetable oil
For Milky Sauce
600ml heavy cream(200g)
2 tbsp milk powder
2 tbsp sugar
For Caramel sauce
5 tbsp sugar
1 pck heavy cream(200g)
Coconut Hot Milk Cake Recipe | Simple and Easy Coconut Loaf Cake Recipe In A Blender
Learn how to make super soft and spongy coconut cake in simple and easy steps! If you like the recipe then pls hit the like button, also don’t forget to subscribe to our channel!
#coconutcake #cake #thezahidsisters #cakerecipe #loafcake #cakeideas #cakemaking #coconutrecipe #recipe #yummy #quickrecipe #easyrecipe #cakes #coconut #howtomake #homemade #spongecake
Ingredients:
Eggs: 02
Sugar: 3/4 Cup
Vanilla Essence: 1 Tsp
Oil: 1/8 Cup
All Purpose Flour: 1 Cup
Baking Powder: 1 Tsp
Milk: 1/2 Cup
Butter: 1/3 Cup
Desiccated Coconut: 1/8 Cup
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BEST Ever Coconut Cake | Moist & Fluffy Coconut Cake Recipe #SHORTS
I am obsessed with this coconut cake and how soft and moist it turns out every time I make it! It's actually a recipe from my book, Desserts For Every Mood and I’m so excited to share it with you here!
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2. Vanilla extract -
3. Parchment paper -
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3. Electric Hand Mixer -
4. Blender -
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Ingredients:
1 +1/2 cups (180g) all-purpose flour
3/4 cup (72g) desiccated coconut
2 tsp (10g) baking powder
1/2 cup (113g) butter
1 cup (225g) castor sugar
3 eggs
1 tsp (5ml) vanilla extract
3/4 cup (180g) milk
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coconut cake, fluffy coconut cake, moist coconut cake, youtube shorts, bake with shivesh, shivesh cake recipe, shivesh coconut cake, desserts for every mood, baking recipes, tea cake recipes
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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Thanks for watching!
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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