How To make Ring O Coconut Cake
2 cups Sugar
1 cup Cooking oil
2 Eggs
3 cups All-purpose flour
3/4 cup Unsweetened cocoa
2 teaspoons Baking soda
2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Coffee
hot
1 cup Buttermilk
1 teaspoon Vanilla
1/2 cup Nuts :
chopped
FILLING:
8 ounces Cream cheese softened
1/4 cup Sugar
1 teaspoon Vanilla
1 Egg
1/2 cup Flaked coconut
1 cup Semisweet chocolate pieces :
=OR=- milk chocolate
GLAZE:
1 cup Powdered sugar
3 tablespoons Cocoa
2 tablespoons Butter melted
2 teaspoons Vanilla
3 tablespoons Water; hot :
to 5 tbls
Generously grease and lightly flour a 10" tube or Bundt pan. Prepare filling: set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at high speed. Add remaining ingredients except filling and nuts; beat 3 minutes at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half of the batter in prepared pan. Carefully top with filling. Cover with remaining batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get too brown) until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle with glaze.
FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in coconut and chocolate pieces.
How To make Ring O Coconut Cake's Videos
Coconut Cake | Baath | Kravings
This recipe was shared by my BFF Loretta Rodrigues. The first time I tried it, I absolutely adored this cake and so did everyone else. It tastes similar to a semolina cake I made to celebrate Kravings 1st birthday, but the process to make this is very different and unique.
Here are the ingredients and steps to make this recipe!
Coconut cake
500 gms Sugar
1 cup Water
250 gms unsweetened desiccated Coconut
250 gms unsalted Butter
250 gms Semolina or Rava
Pinch crushed Cardamom seeds
6 extra large Eggs separated
1 tsp Baking powder
Pinch of salt
1 tsp Vanilla essence
1/4 cup Pistachios
Make a syrup by boiling the sugar together with the water
Add the desiccated coconut and cook for 5 mins
Cool down and when cool, add the butter, followed by the semolina, cardamon seeds
Add the egg yolks and mix in
Add the baking powder & salt and vanilla essence and mix well
In a separate bowl, whisk the egg whites till foamy
Add the pistachios
Fold in the egg whites
Bake in a 350 degree oven for 45 - 60 mins
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What is Special about this Coconut Cake? It's A Mama's Recipe
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Coconut Cake (Jamaican Toto) easy and delicious!
This Caribbean Coconut Cake which is also known as Jamaican ToTo and other names in the Caribbean is a simple and easy recipe, vegan friendly. Absolutely amazingly delicious!!
**Ingredients**
5 cups all purpose or baking flour
2 cups Sugar
3 cups coconut milk (fresh or can)
3 cups coconut flakes
1/2 stick melted butter or vegan butter (1/4 cup)
2 tbsp coconut oil (optional)
2 tbsp vanilla essence
2 tsp almond & rose water (if available)
2 tsp grated nutmeg
2 tsp cinnamon powder
2 tsp mix spice
1 tsp salt
1 tsp grated ginger or ginger powder
1 1/2 tbsp baking powder
1 tsp baking soda
Virgin Coconut oil recipe
Bake in a 9x13 square container or any shape container of your choice.
At 350 degree for 1 hour (preheated)
Cut ingredients in half for smaller cake
Taste and make adjustments.
Thank you for watching ????
Easy Coconut Layer Cake
1 box yellow cake mix 1 1/2 cups sugar
3 pkgs. frozen coconut 1-8oz cool whip
1-8oz sour cream
Prepare cake mix as directed for 2 layers(or 4 layers as i did). U can also sub 1/2 cup of coconut milk plus water to make 1 cup liquid. Prepare 2-4 pans greasing & flouring. Bake layers until golden brown.
Mix filling using the sugar & sour cream mixed well & add 1 1/2 -2 (6 ounce)packages frozen coconut and stir well and place in refrigerator until needed.
Frosting: Mix 8 ounces cool whip with 1/2 - 1 package frozen coconut. Fold coconut in gently and place in refrigerator. **Cool whip toughens if stirred too much!
When layers are cool, place first layer on cake stand(*remember to prick layers with a fork prior to putting filling on them) and place filling between layers until all layers are used. Take out frosting(cool whip + coconut) and place on sides and top of layers. Sprinkle remaining coconut on top of cake.(you may also out extra coconut on sides if desired)
Cover and place in refrigerator.
**Note cake is better if made 2 days ahead if possible.
How to make Raffaello Cake - Almond Coconut Cake
How to make Raffaello Cake - Raffaello Cake | Almond Coconut Cake
⬇️ Ingredients
???? Almond Sponge Cake
6 eggs
a pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5ml) almond extract
???? White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45ml) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, at least 30% fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) shredded coconut, unsweetened
1 tsp (5ml) coconut extract
???? Assembling and decorating
1 cup (240ml) canned coconut milk
shredded coconut
chopped almonds
Raffaello truffles
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