Toasted Coconut Layer Cake with Kardea Brown | Delicious Miss Brown | Food Network
Calling all coconut lovers: Kardea's fluffy cake is for you.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Toasted Coconut Layer Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
Cake:
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting:
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted
Directions
For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
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Toasted Coconut Layer Cake with Kardea Brown | Delicious Miss Brown | Food Network
Tea Cake Recipe | മിക്സിയിൽ കറക്കി പാനിൽ തയ്യാറാക്കാം| No Oven Cake | Hot Milk Cake Recipe Malayalam
നല്ല പെർഫെക്റ്റ് ആയി ആർക്കും തയ്യാറാക്കാം ഈ ടീ കേക്ക് !! മിക്സിയിൽ കറക്കി പാനിൽ ബേക്ക് ചെയ്തെടുക്കാം. ഓവനും വേണ്ട ബീറ്ററും വേണ്ട.
ഈ കേക്ക് ഒരു രക്ഷയുമില്ലാട്ടോ????.വായിൽ അലിഞ്ഞിറങ്ങും ഈ സൂപ്പർ ടേസ്റ്റി കേക്ക് !!!
How to Make a Hot Milk Cake | Tea Cake Recipe | Tea Cake Recipe In Malayalam | Hot milk Cake in Malayalam | Vanilla Cake Recipe Malayalam | Tea Cake Recipe without oven | Hot Milk Cake Without Oven | Bakery Style tea Cake recipe | Sponge Cake Recipe Malayalam
Hello dear friends, Watch this video till the end and learn how to prepare Hot Milk Cake.
Please share your valuable feedback through the comment box.
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Ingredients
Pan Cake (215 gms)
1. All Purpose Flour/Maida - 1/2 cup (62 gms)
2. Baking Powder - 1/2 tsp
3. Oil - 3 tbsp
4. Egg - 1 no
5. Vinegar - 1/4 tsp (opt)
6. Vanilla Essence - 1/2 tsp
7. Powdered Sugar - 1/2 cup (62 gms)
8. Milk - 4 tbsp
9. Butter - 1 tbsp
Baking Time: 15-25 mins
Yields - 215 gms
Oven Cake (645 gms)
1. All Purpose Flour/Maida - 1 1/2 cup(187 gms)
2. Baking Powder -1 1/2 tsp
3. Oil - 9 tbsp
4. Egg - 3 nos
5. Vinegar - 3/4 tsp (opt)
6. Vanilla Essence - 1 1/2 tsp
7. Powdered Sugar - 1 1/2 cup(187 gms)
8. Milk - 12 tbsp
9. Butter - 3 tbsp
Baking Time: 55-60 mins
Yields - 645 gms
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Just 15 mins | Hot Milk Cake in Blender | Bakery Style Tea Cake Recipe
Hot Milk Cake or Tea Cake - This fluffy vanilla cake gets it name (and flavor!) from the scalded milk in the batter. It always comes out light and springy, yet sturdy enough to soak up flavorings without disintegrating. Bake it as a thin sheet, a square, or a round, depending on how you’ll be using it later.
Hot Milk Cake or Tea Cake is easy and quick to make and doesn't require the traditional mixing time. Try this spongy cake recipe today and I'm sure you will love it !
Ingredients:
Maida (All purpose flour)
Milk
Sugar
Butter
Eggs
Cooking Oil
Baking powder
Salt
Vanilla essence
Chapters:-
0:00 Introduction
0:32 Lets start
1:01 Blending time
1:27 Time to whisk
1:56 Magic of Milk & butter
3:10 Time for Baking
4:07 Lets bring out the bliss
#hotmilkcake #teacake #cake #bake #easycake #cakeathome #bakerycake #baking #vanillacake #spongecake #milkcake #blendercake #buttercake #food #cooking #cookingvideo #daywellspent #food #foodstagram #snacks #teasnack #weekendcooking #partyfood
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Easy Coconut Cake Recipe
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake layers are frosted with a rich coconut cream cheese frosting and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
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Super Spongy Hot Milk Cake Recipe | Easy Hot Milk Cake | Rozina's Recipe
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I am obsessed with this coconut cake and how soft and moist it turns out every time I make it! It's actually a recipe from my book, Desserts For Every Mood and I’m so excited to share it with you here!
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Ingredients:
1 +1/2 cups (180g) all-purpose flour
3/4 cup (72g) desiccated coconut
2 tsp (10g) baking powder
1/2 cup (113g) butter
1 cup (225g) castor sugar
3 eggs
1 tsp (5ml) vanilla extract
3/4 cup (180g) milk
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