How To make Toasted Coconut Cake w/Lime Filling
1 cup coconut
flaked
2 1/4 cups cake flour :
not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening room temperature
1 1/4 cups sugar
3 large egg :
separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling 1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice fresh
2 tablespoons lemon juice :
fresh
1 large egg lightly beaten
2 tablespoons butter :
unsalted, softened
1/4 cup coconut flaked
for the icing 1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white :
room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut -- flaked
lime slices for garnish
Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool. In a bowl whisk together the flour, the baking powder, the salt. In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy. Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth. In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly. Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350F oven for 30 to 35 minutes, or until tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.
Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly. (The mixture will thicken as it cooks.) Whisk in the butter and let the filling cool.
Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs. On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a 1/2 inch border. Sprinkle the filling with 1/4 cup of the coconut and top the coconut with another cake layer, cut side down. Continue to layer and fill the cake in the same manner with the remaining filling and coconut.
Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 240F on a candy thermometer. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy. As soon as the syrup reaches 240F. add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.) Spread the icing over the side and top of the cake and cover the cake with the coconut. Garnish the cake with the lime slices.
How To make Toasted Coconut Cake w/Lime Filling's Videos
The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch) - Easy | TASTE BAKERY
Homemade & Delicious. Quick & Simple. This tasty tropical cake makes a great summer birthday cake!
Pairs deliciously with cream cheese frosting (Southern Coconut Cake), Hawaiian pineapple, lime, mango, chocolate buttercream and ganache.
Check out my almond joy cupcakes, margarita cupcakes and pina colada cupcakes made with rum!
The BEST Buttercream Recipes:
The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch)
*makes 3 - 8 inch round cakes
2 & 1/2 cups (11 oz) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter (room temperature)
2 cups (14 oz) granulated sugar
1/2 cup (4 oz) vegetable oil
5 large eggs yolks (room temperature)
5 large egg whites (room temperature)
1/4 teaspoon of cream of tartar (optional)
1 teaspoon pure vanilla extract
2 teaspoons coconut extract
1 cup (8 oz) buttermilk (room temperature)
1 cup & 1 Tbsp & 1 tsp (packed tight) (6 oz) sweetened coconut flakes
2 Tablespoons (packed tight) (1 oz) sweetened coconut flakes for garnish
1. Preheat oven to 350 degrees Fahrenheit. (Oven rack should be in the middle of the oven.) Take butter, eggs and buttermilk out of the refrigerator to warm to room temperature.
2. Spread the coconut flakes onto a cookie sheet and bake at 350 degrees Fahrenheit for 2-4 minutes or until flakes start to turn brown around the edges. Take the flakes out of the oven to stir then spread out again onto the cookie sheet and bake an additional 1-3 minutes or until golden brown. Coconut flakes BURN QUICKLY so watch them closely. Set aside to cool.
3. Separate the egg whites and egg yolks and set aside. Place the egg whites in the mixing bowl of a stand mixer with the whip attachment (could also use an electric hand mixer) and whip on medium-high speed (8 on the stand mixer) adding the cream of tartar shortly after. Whip until firm moist peaks form (cotton candy texture). SET ASIDE. (Try not to get any egg yolks mixed in the egg whites or it will take longer for firm moist peaks to form.) (The cream of tartar is optional but it will help the egg whites form peaks.)
4. Add room temperature butter to the mixing bowl of the stand mixer with a paddle attachment (or an electric hand mixer) and beat on medium-high speed (8 on stand mixer) until smooth and shiny. (This should take under a minute.) Reduce speed to low and SLOWLY sprinkle in the sugar (If you sprinkle in too fast you will get sugar clumps.) and then immediately pour in the vegetable oil. Beat on medium-high speed until the mixture is fluffy and lighter in color (about 5 minutes).
5. Scrape the mixing bowl then add the egg yolks to the mixture one at a time beating on medium-high speed adding the next yolk after the previous yolk is incorporated.
6. In a separate bowl whisk together the flour, baking powder, baking soda and salt and set aside.
7. Pour buttermilk, pure vanilla extract and coconut extract into a liquid measuring cup. Whisk lightly to combine and set aside.
8. With the mixer on the lowest speed add about a third of the flour mixture (about 3/4 cup) to the batter immediately followed by about a third of the buttermilk mixture (2-3 ounces) mixing until almost incorporated. Repeat this process 2 more times. (A total of 3 times.) Scrape the bowl and continue mixing until the batter appears fully incorporated.
9. SLOWLY fold in the whipped egg whites with a spatula. (Do not fold too fast or the egg whites will lose their fluff.)
10. SLOWLY fold in the toasted coconut flakes.
11. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
12. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
13. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level or trim off. This is to help with building the cake layers.
14. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
15. Let cakes cool to room temperature before frosting. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can be frozen for up to 2 months in a FREEZER ziploc bag or aluminum foil.
#baking #cake #coconut #tastebakery
How to Make Coconut Lime Cake
In today's video we take a trip to paradise with a delicious tropical dessert. Our star ingredients are a juicy tangy, lime and coconut ingredients! Feel free to share this recipe with family and friends, they'll love it.
Ingredients:
Cake -
250g all purpose flour
1/4 tsp salt
230g super-fine sugar
1/2 tbsp lime zest
2 tsp fresh lime juice
50g shredded coconut
185g unsalted butter
1/2 tsp vanilla extract
1 tsp coconut extract
1/2 cup warm coconut milk
1/2 warm full fat milk
Glaze -
1 cup icing sugar
1/8 cup coconut milk
1/2 tsp salt
1/2 tsp vanilla extract
1 tsp lime zest
1/4 cup shredded coconut
(Sub)Best lime coconut cake! Please try once then you will use this recipe
#Limecoconutcake #Bestcoconutcake #Creamcheeseicing
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★Important!★
-I highly recommend 'Kara' coconut cream brand
-Don't boil coconut cream, it will separate fat
-Soak shredded coconut in coconut cream to make softer
-Try to serve cake with lime cream cheese icing
Equipment list
-Round cake tin 2 × 6 inch. or 1 × 8 inch
Lining cake tin click
-Stand mixer with paddle (or Hand mixer)
-Spatula
-Zest grinder
-Sieve
-Cooling rack
Ingredient
⦁Lime coconut cake
-390g Coconut cream (Kara is best)
- 80g Shredded coconut
- 1ea Lime
-160g Butter (room temperature, unsalted)
-150g Caster sugar
-100g Egg
-230g Self raising flour
(For strong aroma, you can drop some coconut essence)
⦁Lime cream cheese icing
-150g Cream cheese (room temperature)
- 50g Butter (room temperature, unsalted)
- 50g Pure icing sugar (sieve before using)
- 1ea Lime
★Please let me know what you think about this cake
Leave comment, if you have any Q
Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Fluffy Coconut & Lemon Curd Cake - Blast from the Past
Paula gets cookin' in the kitchen with Michael as they make a delicious coconut and lemon curd cake with Paula's favorite frosting!
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Ingredients
1 (15.25-oz) box yellow cake mix
butter, for pans
1 1/2 cups sugar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
1 (10-oz) jar lemon curd
zest of 1 lemon, finely grated
1 1/2 cups sweetened flaked coconut
Preparation
1.) Preheat the oven to 350 °F.
2.) Butter and flour 2 (8-inch) round cake pans.
3.) Prepare and bake the cake according to the package directions.
4.) Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5.) In a heatproof bowl on the top of a double boiler (being sure that the bottom of the bowl does not touch the water), add the sugar, egg whites, cream of tartar, salt, and water.
6.) Beat with an electric mixer 1 minute, or until the mixture reaches 160°F on a candy thermometer.
7.) Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes. Use immediately (frosting will set).
8.) In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften.
9.) Stir in the lemon zest.
10.) Cut each cake layer in half horizontally.
11.) Frost each layer with a layer of curd, frosting and coconut.
12.) Top it with another layer of cake and frosting, and repeat with all the layers.
13.) Frost the top and sides of the cake and cover with the coconut. 14.) Store wrapped in an airtight container in the refrigerator.
15.) When ready to serve, remove the cake from the refrigerator and slice.
The cake will keep in the refrigerator for 3 to 5 days.
Recipe courtesy of
Lime & Coconut Cake Recipe 青柠椰丝蛋糕
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Note: I am still working on it so some of the recipes are not up to date:(
Lime and coconut cake 青柠椰丝蛋糕
350°F / 177°C 45-50 mins
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup corn oil
1/4 cup coconut oil
1/3 cup sour cream
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 lime zest (around 1 tbsp)
2 tbsp lime juice
4 eggs
1 cup fine coconut flakes
Decor:
2 cups heavy cream
3/4 cup icing sugar
1/2 tbsp lime zest
1 1/2 tbsp lime juice
1/3 cup toasted fine coconut flakes
lime slices
2 杯 面粉
2小勺 泡打粉
1小勺 苏打粉
1/2 小勺 盐
1/2 杯 玉米油
1/4 杯 椰子油
1/3 杯 酸奶油
3/4 杯 白糖
1 小勺纯香草精
1 个青柠的屑末 (约1大勺)
2 大勺 青柠汁
4 个鸡蛋
1 杯细椰蓉
装饰:
2 杯多脂奶油
3/4 杯糖粉
1/2 大勺青柠屑
1.5 大勺青柠汁
1/3 杯烤细椰蓉
青柠片
My other videos:
Fruit Mochi 水果糯米糍
BREAKFAST COMBO RECIPE - Country Style Scrambled Eggs + Squash and White Fungus Smoothie (早餐组合 田园炒蛋)
White Fungus Soup with Rock Sugar, Lotus Seed and Red Date 冰糖红枣莲子银耳汤
Christmas Tiramisu 圣诞节提拉米苏 (Italian dessert, 意大利甜点)
Cotton Cheese Cake 轻奶酪蛋糕