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
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
#raffaello #raffaellocake #cookinggoodies
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Easy Almond and Coconut Cake recipe | Almond Coconut Cake Recipe
This easy almond and coconut cake recipe or Almond Coconut Cake Recipe is simple and uses minimal ingredients but is so flavorful , This Easy Almond Coconut Cake or coconut and almond flour cake recipes are a great combination of soft almond sponge, coated with butter cream and shredded coconut. Here I am using simple and minimal ingredients.. You cam make it richer by adding coconut milk to soak the sponge, adding coconut custard or coconut cream buttercream instead of butter cream.. and adding some almond slices for an extra crisp in the filling..
This delicate and elegant cake is made with an almond sponge cake, butter cream flling and topped with desiccated coconut. It has a great texture and an amazing flavor, not too sweet, not too dry, due to the butter cream frosting. The cake has a delicate almond and coconut flavor and is hard not to fall in love with it from the first bite. Try it out, I am sure you will like it
Almond Coconut Cake Recipe
*************************************************
Almond Sponge Cake
3 large eggs, room temperature
1 tsp Vanilla ( or almond ) extract
1/8 tsp salt
1 cup (200g) sugar
1/2 Cup (60g) almonds flour or ground almond
1 & 1/2 (190g) all-purpose flour
2 tsp Baking Powder
Assembling and decorating
2 cups butter cream frosting
1/2 cup (40g) unsweetened shredded coconut
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Raspberry and Coconut Cake | CHELSWEETS
This raspberry and coconut cake recipe is made with fluffy coconut cake layers, real raspberry frosting and a tart raspberry filling!
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Coconut Cake Recipe | STS Episode 1
At Susan's Truly Scrumptious Cakes, all of our cakes are made from scratch with a whole lot of love. Now I'm happy to share that love with you and my closest friends and family! Join me as we bake classic cakes along side some entertaining guests!
Ingredients:
Cake:
1 cup (2 sticks) butter at room temperature
2 cups sugar
4 eggs at room temperature
3 cups sifted self-rising flour
1 cup coconut milk at room temperature
1 teaspoon pure vanilla extract
Filling:
¾ cup sugar
½ cup sour cream
½ cup cream cheese (room temp)
4 tablespoons milk
½ cup flaked, sweetened coconut
Easy Frosting:
4 cups confectioners’ sugar
1 ½ cups of butter (3 sticks) at room temperature
½ cup shortening
1 tsp vanilla
1 tsp coconut emulsion
Instructions:
Filling:
1. Place all the ingredients in a medium size bowl and mix will a hand mixer.
2. Cover with saran wrap and refrigerate for at least 2 hours before using it (can be done the day before).
Cake:
1. Preheat oven to 350 degrees F.
2. Grease/spray 3, 8-inch cake pans and set aside
3. Sift the 3 cups of flour and set aside
4. Place the butter in the bowl of a standing and with the mixer on medium-high (# x on your Kitchenaid), cream the butter until it becomes fluffy (about 5 minutes); scrap down the sides a few times. If you don’t have a standing mixer, use a hand mixer.
5. Add the sugar to the creamed butter and continue to cream for about 6 to 8 minutes, still on medium-high; scrape down the sides a couple of times.
6. Add eggs to the creamed butter/sugar mixture, 1 at a time and mix well after each egg is added
7. Add the flour in 3 additions and the coconut milk in 2 additions; alternating between the two, starting and ending with flour. Mix until all ingredients are well incorporated, and the batter is smooth (about 5-8 minutes)
8. Add the vanilla and continue to mix for about a minute.
9. Divide batter equally between the prepared pans (a scale can be used to ensure even distribution of batter).
10. 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.
11. Wrap pans with baking strips and bake for 25 to 30 minutes or until done.
12. 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.
Easy Coconut Frosting
1. Using a hand or standing mixer, cream butter and shortening until light in colour and fluffy
2. Add vanilla and coconut emulsion and mix for 1-2 mins.
3. Add 1 cup of sugar, mix on low until it is incorporated and then increase speed to medium-high and mix for 2-3 mins. Repeat for the remaining 3 cups of sugar and then mix for 7-8 minutes.
4. Cover with plastic and set aside
Assembling the cake:
1. spread a dollop of frosting in the center of a cake board (or cake stand).
2. Using a piping or plastic bag, squeeze a healthy ring of frosting on top of the cake, around the edge (note: this will prevent the filling from seeping out] and then spread spoonful’s of filling on the layer, making sure not the flow over the ring of frosting
3. Top with the second layer and repeat the process.
4. Top the last layer and repeat process again.
5. Evening spread frosting on the top and sides of the cake
6. Place the coconut flakes on the top and sides of the cake [NOTE: Do this right after applying the frosting, before it begins to dry.]
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 ????
Simple Jam & Coconut Cake/gawa's kitchen/Easy dessert for the cold rainy days/Southafricanyoutuber
Disclaimer Recipe credit unknown
Not my recipe I did not create it.
Tried And Tested by gawa's kitchen
Ingredients
350g castor /granulated sugar /1+3/4 cup
350g butter/margarine
6 Eggs
2 teaspoons vanilla essence/extract
350g Cake flour/2+3/4 cup
1 teaspoon baking powder
3 Tablespoons milk
preheat oven 170 degrees Celsius
bake for 20 minutes
Turn down heat to 150 degrees Celsius
and bake for another 20 minutes or until toothpick comes out clean.
ps because of the high butter content in the cold weather your Cake will become a bit stuff the following day but pop in microwave for a few seconds and it will be as if it just came out the oven ????
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