How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
Moore Cheesecake
Held at the Corrado Cafe in downtown Manhattan, Annie Mae's Cheesecakes holds a tasting of several delicious variations of cheesecakes. My personal recommendation...the cheesecake shots.
This is the most delicious cake I have ever eaten! Cottage Cheese Cake with Poppy Seeds
This is the most delicious cake I have ever eaten! A special cake for a special occasion. Try this cheesecake variant with cottage cheese and poppy seeds.
It will definitely surprise your guest and family.
Friends, I want to share with you a very tasty recipe in my video.
I'll show you a step-by-step recipe that you and your family will love.
This is an easy cake that everyone loves. Make this wonderful cake and it will delight you with its taste.
The main thing is to cook with love!
This is the most delicious cake I have ever eaten!
Ingredients:
For the dough:
300 g of flour,
1 egg,
100 g of sugar,
100 g of melted butter,
1 teaspoon of baking powder,
1 teaspoon of vanilla sugar.
For the filling:
100 g of poppy seeds,
400 - 500 g of cottage cheese,
2 eggs,
120 g of sugar,
1 teaspoon of vanilla.
Instruction:
Pour boiling water over
100 g of poppy seeds.
Cover and set aside for 40 minutes.
Let the poppy swell.
In the mixing bowl,
beat 1 egg with 100 g of sugar
until fluffy.
Add vanilla sugar and
melted butter.
Mix until combined.
Add baking powder to the sifted flour
and mix until combined.
Then pour the egg mixture into
the flour.
Stir until smooth.
It turned out to be a soft dough.
Transfer the dough to a 20 cm baking tin.
Evenly align on the bottom of the baking tin.
Form the sides about 4 cm high.
Prepare the filling:
beat 400 g of cottage cheese
with 2 eggs,120 g of sugar
and swollen poppy seeds.
Don't forget to add vanilla sugar.
Mix until you have a smooth mixture.
You should have this kind of texture.
Pour the mixture into your form with the dough.
Flatten the surface with a silicone spatula.
Give it a few taps on the table.
Bake at 170 degrees for 40-50 minutes.
There you have a delicious cake!
Decorate as you wish.
I used red currants and mint leaves.
Bon Appetit!
Thanks for watching!
#wymeal #dessert #poppyseeds
How to make a Moist Lemon Pound Cake from Betty Crocker Lemon Cake Mix
You will love this recipe for a simple yet moist delicious lemony pound cake, created from a Betty Crocker lemon cake mix.
How to prepare recipe:
First preheat oven on 350 and grease your cake pan ahead of time
Place cake bundt in freezer to set while preparing ingredients
Empty entire lemon cake mix in a large bowl
1/2 cup of Vegetable Oil
1/2 cup of Sour Cream
4 Large Eggs
1/2 Teaspoon Lemon Extract****optional if desired, not necessary**
4 teaspoon.of Water
Mix all ingredients well for about 2-3mins
Remove cake bundt from freezer and pour cake mix in cake pan
Place in oven for 35-45 mins. keep watch on cake
Gently remove from oven, allow to cool for 10mins remove from pan
Place the bottom of cake on cooling rack and glaze with cream cheese icing
1 jar of Cream Cheese Frosting Icings to used after cooking and cooling cake drizzle and serve...enjoy ;-)
芝士蛋糕 经典重芝士蛋糕 醇厚浓郁 Cheese Cake
通常我们说的芝士蛋糕是指重芝士蛋糕，主要原料是奶油奶酪。本期视频介绍了经典芝士蛋糕的水浴法的做法。芝士蛋糕的做法简单，只要掌握了烤制的方法，很难失败。芝士蛋糕的味道浓郁醇厚，是不可错过的一道治愈甜点。配方适合9寸的圆形活底烤盘，其他烤盘尺寸需要换算配方，并适当调整烘焙时间。
【配方】
9寸活底蛋糕烤盘
蛋糕底:
全麦饼干/消化饼干 190g (1.5 杯)
有盐黄油 70g (5汤匙)
蛋糕:
奶油奶酪 900g (3.5 盒)
白砂糖 350g (1.75 杯)
中筋面粉 15g (2 汤匙)
香草精 13g (1 汤匙)
新鲜柠檬汁 10g (2 茶匙)
海盐 1g (¼ 茶匙)
大号鸡蛋5个 (每个带壳60g)
白朗姆酒 12g (1 汤匙)
酸奶油 120g (½ 杯)
蛋糕装饰：
覆盆子
草莓
打发的淡奶油
模具尺寸和配方换算
9寸---6寸: 原方乘0.44
9寸---7寸: 原方乘0.60
9寸---8寸: 原方乘0.79
9寸---10寸: 原方乘1.24
[Recipe]
9-inch Cake Pan With Removable Bottom
Crust:
Graham Cracker /Digestive Cracker 190g (1.5 Cup)
Salted Butter 70g (5 Tbsp)
Batter:
Cream Cheese 900g (3.5 Bars)
Granulated Sugar 350g (1.75 Cup)
All-purpose Flour 15g (2 Tbsp)
Vanilla Extract 13g (1 Tbsp)
Fresh Lemon Juice 10g (2 Tsp)
Sea Salt 1g (¼ Tsp)
Large Size Eggs 5 (60g Each With Shell)
White Rum 12g (1 Tbsp)
Sour Cream 120g (½ Cup)
Cake Decoration:
Fresh Raspberry
Fresh Strawberry
Whipped Cream
#芝士蛋糕
#重芝士蛋糕
#重奶酪蛋糕
#纽约芝士蛋糕
#纽约乳酪蛋糕
#芝士蛋糕做法
【Mr. Cheesecake】Tokyo’s No.1 cheesecake,
Tokyo No.1, the home-made recipe of Mr.Cheesecake cheesecake, a famous Japanese cake shop, completely refers to the Chinese and Japanese recipes published on the website without any modification. The taste is superb and highly recommended.
Several other cheesecakes:
New York Cheesecake
No-bake Passion Fruit Cheesecake
No Bake Blueberry Cheesecake
Japanese Lemon Light Cheesecake
Ingredients: (cake mold size 20x10x7cm)
・Cream cheese/200 g
・Sugar/100 g
・Greek yogurt/50 g
・Sour cream/180 g
・Cream/100 g
・Eggs/2 pcs (the English recipe is for egg yolks, the finished product is not much different)
・Corn starch/20 g
・Lemon juice/9 g
・White chocolate/50 g
・Tonka Beans/1/2 pcs
・Vanilla pod/1/4 plant
In the upper layer of the oven, bake at 180 degrees for 25 minutes and then reduce to 150 degrees and bake for 20 minutes. If it is not colored, you can increase the temperature to 210 degrees and bake to the color you like, enjoy!
Tonka beans mixed with vanilla give the cake a wonderful taste. There are different experiences at room temperature, refrigeration, and freezing.
#MrCheesecake # Cheesecake #Japanese Cheesecake