How To make Fresh Coconut Cake
1 fresh coconut
Seven minute coconut frosting 1 1/2 cups sugar
3/4 cup shortening
1 teaspoon lemon extract
2 1/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 egg whites
Puncture eyes of coconut. Drain liquid and reserve. Place coconut in 350 oven for 20 minutes. Hit warm coconut with hammer to remove shells. Remove any remaining shell with blunt knife. Pare and chunk coconut. In a blender jar, whirl 1/2 cup coconut with 1 tablespoon reserved coconut liquid about 30 seconds until well grated. Remove grated coconut; repeat with remaining coconut. Should end up with 3 cups grated coconut. Reserve 1 cup of coconut for Seven Minute Frosting.
Grease and lightly flour two 8 inch round cake pans. Cream 3/4 cup sugar, shortening, and lemon extract until light and fluffy. Combine flour, baking powder, and salt. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup milk. Repeat ending with dry ingredients. Fold in 1 cup coconut. Beat egg whites to foamy stage. Gradually add remaining sugar, beating until stiff peaks form. Gently fold into batter. Pour into prepared cake pans. Bake in a 350 oven for 30 minutes until toothpick inserted in center comes out clean. Cool 5 minutes; turn onto wire rack to complete cooling. Frost one layer with Seven Minute Coconut Frosting; sprinkle top with 1/4 cup coconut. Add second layer. Frost entire cake. Sprinkle top and sides with 3/4 cup remaining coconut.
SEVEN MINUTE COCONUT FROSTING
2 egg whites 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1/3 cup cold water 1/4 teaspoon lemon extract 1 cup reserved freshly grated coconut
Combine egg whites, sugar, cream of tartar, cold water and lemon extract in top of double boiler; beat 1 minute. Set top of double boiler over boiling water; cook 7 minutes, beating constantly at high speed until stiff peaks form. Remove from heat. Fold in reserved grated coconut.
How To make Fresh Coconut Cake's Videos
Moist Easy and Delicious Coconut Cake Recipe| Coconut Cake with Fresh Grated Coconut | Baath Cake
#flavoursbyAR
Moist and Delicious Coconut Cake Recipe | Coconut Cake with Fresh Grated Coconut | Baath Cake | How to Make Coconut Cake with Fresh Coconut | Grated Coconut Cake Recipe
Printable Recipe here -
Ingredients for Coconut Cake
1 Coconut, grated & coarsely ground (approx. 2.5 cups)
200 grams Sooji/Rava/Semolina
200 grams of granulated sugar
150 grams Butter (I used salted butter. Add a pinch of salt to the batter if using unsalted butter)
4 whole eggs
1 tsp baking powder
1 tsp rose or vanilla essence
1 tsp crushed cardamom (about 10 to 12 cardamom pods)
7 or 8 inches baking tin
Bake at 180 deg C for 40 to 45 minutes or until the skewer inserted comes out clean. (Baking time will depend on your oven. Don't overbake the cake)
#coconutcake
#easychristmascoconutcake
#easychristmascake
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coconut cake recipe | नारियल केक | eggless sponge cake with desiccated coconut
full recipe:
Music:
coconut cake recipe | eggless sponge cake with desiccated coconut with detailed photo and video recipe. rich and spongy cake recipe made with desiccated coconut and plain flour. it is an ideal dessert cake recipe which can be made and served for celebrations or occasions. it is very easy and simple cake to make without any fuss and can be stored and preserved for couple days.
coconut cake recipe | eggless sponge cake with desiccated coconut with step by step photo and video recipe. cakes recipes are popular selection when it comes to celebrating occasions. there are myriad flavours of cake and can be made with various ingredients depending upon the taste and preferences. coconut cake is one such cake recipe filled with coconut flavours.
Fresh Coconut Cake | Baath Cake | Baked Favourites
This Coconut Cake, traditionally known as Baath Cake is utterly delicious! Its fluffy, moist and just melts in your mouth. This Baath Cake brings back so many nostalgic childhood memories! I hope you enjoy the recipe.
Full Recipe:
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1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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#pauladeen #blastfromthepast
It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. 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.
Step 4
Bake for 25 to 30 minutes or until done. 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.
Enjoy!
How to Make Coconut Cream Cake ???????? #coconutcake #cakerecipes
❤️GET THE COOKBOOK: In this video, I'll guide you through the steps to making the BEST coconut cream cake I've ever tasted!
It starts with homemade melt-in-your-mouth vanilla coconut cake sandwiched between mounds of fluffy coconut cream cheese frosting. And, of course, it's finished off with lots of tender grated coconut for the ultimate coconut cream cake experience!
Yep, it's incredible and super easy to make!
Get the recipe below!
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Coconut cake | Eggless fresh coconut cake | Tea Time coconut cake recipe
Hi everyone,
Welcome to the new video from PINCH OF YUM.
Today I am going to share a Spongy #eggless #teacakerecipe with #freshcoconut.
I hope you will like it.
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Ingredients:-
All-purpose flour(maida) (1 Cup/250g)
Sugar (1/3 to 1/2 cup) according to taste
Coconut milk powder (1 tblsp) or Coconut Essence (1teaspns)
Vinegar(1&1/2 teaspns)
Baking powder (1&1/2 teaspns)
Baking soda (1/4 teaspn)
Salt (1 pinch)
Oil (1/2 cups /100ml).
Powdered Milk (2 tblspns)
Liqued Milk - (1 cup)
Grated fresh coconut - (1/2 cup) or Desiccated coconut (1/2 cup)
Fresh Sliced coconut (1/4 cup)
Baking Instructions:-
In a 5 mins pre-heated convection oven bake the cake for 30-35 mins at 180 degree temperature.
or you can also bake it in a normal covered sauce pan in the gas oven. For this process you need to
preheat the sauce pan for 5-6 mins, then bake the cake for 5 mins on medium flame and next 45-50mins
on low flame.
NOTE:-The baking time normally varies based on different ovens
and the quantity of batter and the size of the baking tin.
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#tendercoconut
#tendercoconutteacake
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