How To make Velvety Coconut and Spice Cake, Part 1
-ROSE RAY DSJN00A- Granulated sugar 2 1/2 c Flour; all purpose
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
1 1/2 ts Cinnamon
1/4 ts Cloves
1/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Cardamon
1/2 c Butter; or margarine,
- softened 1/2 c Brown sugar; packed
4 Eggs
1 ts Vanilla extract
1 1/2 c Light cream
1/4 c Molasses
1 1/2 c Shredded coconut
2/3 c Orange marmalade
CREAMY ORANGE FROSTING:
3 oz Cream cheese; softened
2 c Confectioners' sugar
Few drops orange extract Milk; optional
CANDIED ORANGE ROSE:
1 c Sugar; granulated
1 c Water
1 Orange
directions follow in part 2 -----
How To make Velvety Coconut and Spice Cake, Part 1's Videos
tender coconut cake recipe
flour 1 cup
salt 2 pinch
baking powder 1 tsp
baking soda 1/2 tsp
Egg 4
vanilla essence 1/2 tsp
sugar 3/4 cup
WOW your guests with this fluffy MARBLE CAKE recipe! Moist marble cake using one recipe
RECIPE:
SHOP:
If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
INGREDIENTS:
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, Dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil - I use canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
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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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LIGHT and FLUFFY COCONUT Cake with SMOOTH cream cheese frosting
Coconut Cake
2 Egg Whites
¼ tsp Cream of tartar
35g Sugar
115g Butter
100g Sugar
2 Egg Yolks
1 tsp Vanilla Extract
175g Cake Flour
2 tsp Baking Powder
¼ tsp Salt
120ml Milk
Cream Cheese Frosting
120g Butter
200g Cream Cheese
1 tsp Vanilla Extract
500g Icing Sugar
2 tbsp Milk
1 Coconut
For the cake:
1. Preheat oven to 180C and grease two round 8 inch tins.
2. Separate the eggs and beat the egg whites until foamy.
3. Add the cream of tartar and whisk for 1 minute or so.
4. Gradually add the sugar mixing well in between each addition until you get thick, glossy stiff peaks. Set to one side.
5. In a large mixing bowl, cream together the butter and sugar until its light in colour and fluffy.
6. Add the egg yolks and mix until well incorporated.
7. Add the vanilla Extract mixing well after and scraping down the sides of the bowl as needed.
8. In a separate bowl, combine the baking powder and salt and flour together.
9. Add the flour mixture in three additions, alternating with the milk in two additions and mixing until the dry ingredients are incorporated.
10. Fold in the egg whites
11. Divide the batter evenly between the two tins and bake for 30-35 minutes until golden brown and a tooth pick comes out clean with no wet batter.
For the cream cheese:
1. In a large mixing bowl, mix together the butter and cream cheese.
2. Add the vanilla extract mixing well after.
3. Sift in the icing sugar and mix well using a hand held whisk.
4. Add the milk and mix well using a hand held whisk to get a super smooth frosting.
Coconut Preparation:
1. Grate 1 coconut into fine pieces.
2. Place coconut in a flat saucepan for toasting or this can be placed on a tray and placed in the oven until lightly toasted.
When the cakes are cooked, take them out and let them cool completely.
Sandwich the two cakes together with some of the cream cheese frosting and sprinkle some of the toasted in between the cake layers.
Frost the whole cake with the frosting and cover with the toasted coconut.
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????Track : In Stillness
Coconut Cake without Oven By Chef Hafsa | Soft & Delicious Coconut Cake Recipe by Hafsas Kitchen
today you'll learn how to make Coconut Cake without Oven By Chef Hafsa | Sift & Delicious Coconut Cake Recipe by Hafsas Kitchen.
you'll need following ingredients to make it
for coconut sponge
3 eggs
125g icing sugar 1 cup
125g butter 1/2 cup
pinch of salt
25g desiccated coconut 1/4 cup
100g flour 3/4 cup
5g baking powder 1 tsp
for frosting
250g whipping cream 1 cup
desiccated coconut as req
condense milk as req
for soaking
milk 2/3 cup
2 tbsp sugar
condense milk recipe by chef hafsa
i hope you'll like this recipe. if you want more of these recipes then consider subscribing to my channel and turn on your notifications to receive notifications for every new recipe video
How to Make Delicious Coconut Pound Cake #coconutcake | Nyarko's kitchen style
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INGREDIENTS
1 cups of plain flour
1 cup of sugar
1 cup of butter
3 fresh eggs
1 tsp of baking powder
1 tsp of vanilla extract
1/2 tsp of salt
2 cups of desiccated cocount
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Enjoy!!!!!!
Red Velvet Cake Recipe
Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which makes it perfect for winter holidays.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Cake Batter
2 2/3 cups (310g) cake flour
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cup (300g) sugar
2 eggs
1 cup (220g) vegetable oil
1 tsp (5ml) white vinegar
2 tsp (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
1- 2 oz (30g) red food coloring gel
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/3 cup (300g) heavy whipping cream, chilled
1 tsp (5g) vanilla extract
1 1/4 cup (156g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
4. Gradually add red food coloring until the desired color is reached.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve.
14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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