How To make Velvety Coconut and Spice Cake, Part 2
Preheat oven to 350~. Grease three 8-inch round cake pans; sprinkle with enough granulated sugar to lightly coat bottoms and sides of pans. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine light cream and molasses in small bowl. Add flour mixture to egg mixture alternately with molasses mixture, beating well after each addition. Stir in coconut; pour evenly into prepared pans. Bake 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely. To assemble, spread two layers with marmalade; stack on cake plate. Top with third layer. Frost with Creamy Orange Frosting. Refrigerate. Garnish, if desired. Creamy Orange Frosting. Beat cream cheese in large bowl until creamy. Gradually add confectioners' sugar, beating until fluffy. Blend in orange extract. If necessary, add milk, 1 teaspoonful at a time, for a thinner consistency. Candied Orange Rose. Combine sugar and water in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Meanwhile, thinly peel orange with sharp knife, leaving as much membrane on orange as possible. Carefully roll up peel, starting at one short end; secure with wooden pick. Place on slotted spoon; add to hot sugar syrup. Reduce heat to low; simmer 5-10 minutes or until orange rind turns translucent. Remove from syrup; place on waxed paper-covered cookie sheet to cool. Remove wooden pick. Potpourri from Cooking Class Magazine, March 1993. -----
How To make Velvety Coconut and Spice Cake, Part 2's Videos
Tender Coconut cake | How to make tender coconut cake | Sponge cake recipe
Recipe#24
#tendercoconutcake #birthdaycake #cakerecipe
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Today’s video is super special as it’s my birthday cake!! For this years birthday, I made a super moist and delicious Tender Coconut cake. I have always wanted to have a really elegant and pretty cake so I went for an ombre theme with flowers and gold pearls!
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Tres Leches cake:
Red velvet Doll cake:
Eggless Chocolate cupcakes:
Strawberry & nuts cake:
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Butter Chicken:
Cheese burst Pizza:
Chicken Shawarma:
Gulab Jamun:
Beetroot Cutlet:
Ingredients:
Sponge Cake:
All-purpose flour (Maida) ¾ cups
Eggs 3 medium
Sugar (powdered) ¾ cup
Milk powder (Amulya / Nestle) 1 tbsp
Baking powder ½ tsp
Baking soda ¼ tsp
Cooking Oil (flavourless) 2 tbsp
Milk (I used coconut milk) 2 tbsp
Vanilla essence 1 tsp
Tender coconut filling:
Tender coconut pulp from 2 large coconuts
Condensed Milk 4 tbsp
Sugar as needed
Simple syrup
Tender coconut water from 1 large coconut
Condensed Milk 2 tbsp
Sugar as needed
Coconut whipped cream:
Whipping cream 2 ½ cups
Powdered/icing sugar 1 cup
Tender coconut filling 4-5 tbsp
(for flavouring filling cream)
Oven settings:
OTG:
Pre heating: At 170C, both coils, for 10 mins
Baking: At 170C, bottom coil, for 30-35 mins
(Each oven is different start with 20 and go up if needed)
Stove Top: Use a heavy bottom Kadhai with a ring placed in. The kadhai should have a lid.
Pre heating: At medium flame, for 10 mins, with lid on.
Baking: At medium flame, for 30-35 mins, with lid on.
Watch the video to learn how to make this lovely cake!!.
We Tried 9 Coconut Cakes in One Day
In this video, I taste my way through 9 popular coconut cake recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, is posted on my blog. Thanks to my sponsor, @imperialsugar for providing the high-quality pure cane sugar that made each of these coconut cakes perfectly sweet and tender.
Blog post:
Instagram:
Tik Tok:
Pinterest:
Videography by Danny Nevanpera: @newyorknev
Recipes (in order shown):
00:00 Intro to the coconut cake bake off
00:47 King Arthur:
1:50 Bravetart:
3:22 Cooking Classy:
4:35 Peninsula Grill:
5:49 Sally's Baking Addiction:
6:57 Sugar Geek Show:
7:50 Cheryl Day:
9:33 Preppy Kitchen:
11:03 Thomas Keller:
12:30 Favorite picks
13:05 Wrap up
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
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.
????Music provided by Gavin Luke
????Track : In Stillness
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Pink Coconut Cake | Cake Without Oven | Lamingtons Cake | Cake Recipe |
Hello all,
here is my another yummy recipe.
plz watch whole video for all details & description .also you can ask me a question in comment section below .
Music credit
Music: Cuba
Musician: ASHUTOSH
#PinkCoconutCake #CakeWithoutOven #LamingtonsCake #CakeRecipe
The Best Coconut Cake!
1 1/2 cups unsalted butter
2 1/2 cups sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon coconut extract
5 large eggs
3 3/4 cups all purpose flour
1 tablespoon baking powder
1 1/2 cups coconut milk
* you can use 11 ounces butter plus 1 ounce coconut oil
* for fresh coconut strips - first drain coconut by piercing the three dark circles and drain the water. Place coconut on a baking sheet in a 400 degree oven for 10 minutes or until it cracks. Holding it with a heavy towel or very thick oven mitt crack shell with a hammer. Loosen the white white meat, peel with a vegetable peeler. Place strips on a baking in a 200 degree oven until almost dry. Be careful not to burn strips.