White Christmas cake -Orange cake with Coconut and dark chocolate frosting
Orange and coconut cake with dark chocolate frosting is the first ever cake i made without vanilla essence.used orange zest for the flavour.dark compound chocolate and freshly grated coconut for frosting.it turned out delicious.
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake 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 -
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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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.
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Coconut Orange Cake
Coconut Orange Cake
Bake for 30 minutes at 350°
Or till Stick draws Clean
3 large eggs
2 cups flour
1 1/2 cup sugar
1/2 vege oil
1/2 cocnut flakes
1 cup fresh squeezed OJ
1 Tsp Vanilla Powder
1 Tsp Baking Powder
You may add optional 1 Tsp Ground Fresh Orange Rind
For a stronger Orange Flavor
Orange and Coconut Cake | Evening With Shireen | Shireen Anwar | Dessert
If you haven't tried this combination then you must! Orange and Coconut Cake is not just tempting but easy to make. Make this recipe at home and satisfy your baking cravings!
Watch this Masala TV video to learn how to make Orange and Coconut Cake ,Chicken with spaghetti , Dynamite chicken fries and Honey mustard fried fish Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 8 January 2020.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website:
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Orange and coconut cake:
Ingredients
Coconut shredded Sweetened 1 cup
Sugar 1 cup
Butter ½ cup
Eggs 2
Yogurt ¼ cup
Orange juice ¼ cup
Grated orange zest 2 tsp
Vanilla 1 tsp
Flour 1 ½ cup
Baking powder 2 ¼ tsp
Salt ½ tsp
Ingredients for topping
Whipping cream ½ cup
Vanilla 1 tsp
Grated orange zest ½ tsp
Method
Grease and flour a 9 inch loaf pan, place the coconut in a food processor, pulse until coarsely ground, keep aside. Beat butter and sugar on medium speed until creamy about 2 minutes, beat in the eggs one at a time until well combined, add the yogurt, orange juice, orange zest and vanilla, beat until combined, mix flour, baking powder and salt in a bowl, stir into the batter until the flour is mixed, stir in the coconut, pour the batter into the prepared pan, bake for 45 minutes, cool for 5 minutes in the pan, then remove from pan on a wire rack.
Method for topping
Place the cream in a medium bowl, beat on high speed until stiff for 3 minutes, add in vanilla and orange zest until mixed, serve the cake slices topped with whipped cream as desired or serve separately.
Chicken with spaghetti:
Ingredients
Boneless chicken julienne cut ½ kg
Ginger 1 inch
Spaghetti boiled 1 packet
Onion chopped 1
Lemon juice ¼ cup
Green chilies 4
Crushed black pepper 1 tsp
Soya sauce 2 tbsp
Crushed garlic 1 tbsp
Coriander leaves chopped 4 tbsp
Vinegar ¼ cup
Salt 1 tsp
Sweet chili sauce ¼ cup
Chili garlic sauce 2 tbsp
Sambal oleak 1 tbsp
Hoisin sauce 1 tbsp
Oil ¼ cup
Flour 2 tbsp
Parmesan cheese 2 tbsp
Method
Heat oil fry chopped ginger garlic, add in chicken strips, fry till white, add in all the seasonings and sauces with 2 cups flour, add 2 cups water, cook until the mixture is boiling, add boiled spaghetti with chopped coriander, green chilies, serve garnished with parmesan cheese.
Dynamite chicken fries :
Ingredients
Chicken fries 1packet
Ingredients for dynamite sauce
Cream ½ cup
Siracha sauce 3tbsp
Mayonnaise 3 tbsp
Sweet chili sauce 4 tbsp
Method for dynamite sauce
Mix all together.
Method
Fry the chicken fries lastly dip in the dynamite sauce and serve.
Honey mustard fried fish:
Ingredients
Fish fillet ½ kg
Mustard paste 1 tbsp
Honey 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Crush garlic 1 tbsp
Lemon juice 2 tbsp
Siracha sauce 1 tbsp
Soya sauce 1 tbsp
Oregano 1 tsp
Chopped coriander leaves 1 tbsp
Other ingredients
Egg 1
Bread crumbs as required
Method
Marinate fish with all the ingredients for 30 minutes, coat fish fillet with bread crumbs, shallow fry, serve at once with mashed potatoes.