Easy Dessert Recipes, 1 1 1 1 Cake, 4 Ingredients, Kim McCosker
1,1,1,1 Cake - Recipe from 4 Ingredients Book 2 (RED) & our iApp
* 1 cup desiccated coconut
* 1 cup milk (soy, almond, rice milk if lactose intolerant)
* 1 cup caster sugar (normal sugar is fine, see notes below) half a cup is my preference
* 1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)
SPECIAL NOTE:
Original recipe is one cup of sugar, I only ever use HALF a cup and it's perfect, in fact you can use half a cup of stevia not sugar when I have it on hand.
Preheat oven 180C/360F.
Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.
This recipe is sensational because of it's simplicity, a frugal favourite perfect for family and friends who drop in for a cuppa and a chat.
SERVING SUGGESTION:
Serve warm with butter or cold with cream cheese icing … Deliciously simple!
NOTE:
YOU CAN MAKE THIS LACTOSE AND GLUTEN FREE BY USING GLUTEN FREE SELF RAISING FLOUR AND ZYMIL LACTOSE FREE MILK OR SOY, ALMOND, COCONUT OR RICE MILK.
COMPLETELY OPTIONAL:
Cream Cheese Icing:
Ingredients
60g cream cheese, softened
30g butter, softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar mixture
Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.
Recipe from the 4 Ingredients iApp available from iTunes worldwide
Base App just $3.79 includes ALL of book 1 (Green) with over 400 recipes. In app purchases available are just $2.49 each and are the app version of books 2 (red), gluten free (yellow) and Kids (black and white version). That's right for each $2.49 in app purchase you receive an entire book full of recipes with menu planning and reverse recipe functions.
For more information simply click on the link below.
Baked coconut goodies! Sweetest way to wish your neighbours Happy New Year | Traditional Me
Since the ancient times Coconuts have become so closely linked with every Sri Lankan cuisine! Coconuts have become a part and partial of Sri Lankan cooking. Later on due to this deep bond with this versatile crop, the coconut tree became well known as the “Kapruka“ on earth( Kapruka is a mythical tree which is known to be in the heaven where it is believed to be a wishing tree that grant every wish & abundance of wealth). Coconuts are available in abundance in My village, Dankotuwa. Hence Grandmother is very efficient and experienced in making various delicious desserts & different savoury dishes by using coconuts.
It is a tradition and age old practice for Grandmother to make a yummy sweets made from her own hands & to go and gift the shares on every 1st of January to all her daughters and sons who are our aunts and uncles! I also get together with Grandmother with much enthusiasm to prepare the sweets. Usually a big quantity is prepared to gift away to 5 families. This time 5 baking trays are being baked with this delicious cake called Bibbikkan”(Sri Lankan cococnut cake). Basically the scraped coconuts is cooked with coconut treacle over a low heat until sticky and sweet(we call it Pani Pol), and then this sweet mixture was mixed well with flour, dried raisins, pumpkin preserve, cashews and semolina. It’s a very common practice to add a bit of ground spice mixture (a combination of cinnamon, cardamom, sweet cumin, cloves etc)To enhance the richness and the flavour of the Bibikkan as well as for most of our Sri Lankan traditional, sweets.
Brothers coconut water drink was indeed a very welcomed thirst quencher while making the cake. Even though our brothers sneaky attempt to avoid the scraping of the coconuts, was caught red handed because of his singing which I'm sure must have heard by everyone in the neighborhood! Though His sneaky attempt to avoid the scraping of the coconuts, his coconut drink was an absolute hit. His delicious coconut water drink with basil seeds mixed with juice of butterfly pea flower(nil katarolu mal) is a very cooling drink to the body! The same cooling effect is there in cucumbers, basil seeds and coconut water. Anyhow our brother is very clever and talented in making very quick and instant things.
Grandmother is a very good cookery teacher as she taught me how to make Bibikkan. but I strongly believe that she is an expert in making the sweet coconut mixture than me. This sweet coconut mixture is the base of this dessert as the richness and the texture is depending on the perfect sweet coconut mixture! The sweet coconut mixture will be come bitter if the treacle get burnt or if the sweet coconut mixture is over-cooked. Then the end result will be a bitter taste Bibbikan! I always like to gift wrap these baked coconut cakes beautifully since they were to be gifted on the 1st of January. Nothing works so well for this than a slightly heated up banana leaf. I am sure everyone would love the idea of gifting such an eye catching and yummy dessert on the 1st day of a brand New Year for their loved ones!
May 2021 bring you success and good health. Happy New Year!
Nadee
——————————————————
© All rights reserved
Baked coconut goodies! Sweetest way to wish your neighbours Happy New Year | Traditional Me
——————————————————
Please turn on CC (Subtitles) to know the ingredient names.
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
Watch all my videos(playlist) -
Music - Traditional Me ©
My life journey (web) -
FACEBOOK :
#villagecooking #srilankanfood #traditionalme #village #villagelife #villagefood #nadee #countryfood #newyearfood #newyear
Cassava Cake Recipe
#cassavacake #cassavacakerecipe
Cassava cake is a is popular budget friendly dessert in Philippines and is made by baking or steaming a casava cake mixture made with grated casava, coconut milk, butter, eggs, evaporated milk and condensed milk. This Cake is topped up with a topping made with condensed milk, coconut milk, egg and grated cheese before baking. Cassava cake is a delectable dessert everyone would love. Follow this video recipe and you will be able to make a scrumptious casava cake in your home.
written recipe :
Don't forget to SUBSCRIBE and hit the bell button for new updates and uploads.
For complete written / printable recipe, visit:
LIKE & FOLLOW US ON FACEBOOK:
INGREDIENTS
1 kg Fresh Cassava (grated)
1 cup coconut milk
1/4 cup melted butter (or margarine)
2 large eggs
1 can evaporated milk (370ml)
1 can condensed milk (390g)
FOR TOPPINGS
1/2 cup condensed milk
1/2 cup coconut milk
1 large egg
grated cheese (optional)
----The following searches also reference to this dish
cassava cake
cassava cake with macapuno
cassava cake calories
cassava cake kawaling pinoy
cassava cake recipe - kawaling pinoy
cassava cake using cassava flour
cassava cake near me
cassava cake toppings
cassava cake recipe easy
cassava cake don benitos price
how to make cassava cake
best cassava cake recipe
easy cassava cake recipe
Lemon Lamb Coconut Cake Swiss Meringue Buttercream
Written Instructions On Blog:
Previous Video Meringue Cookies:
How To Cut and Frost Cake:
Lemon Coconut Cake Recipe
Makes (2) 8-inch Cakes
1 lb (16 oz or 454 grams) Granulated Sugar
8 oz (228 grams) Unsalted Butter (Softened)
2 3/4 oz (77 grams) Lemon Curd
2 Tbsp (30 ml or 28 grams) Fresh Lemon Juice
Zest of 3 Lemons
12 oz (340 grams) Cake Flour
1 Tbsp (12 grams) Baking Powder
1/2 tsp (2.5 grams) Salt
8 oz (228 grams) Shredded Coconut
5 large eggs
8 fl oz (237 ml or 228 grams) Whole Milk
2 tsp (10 ml or 10 grams) Vanilla Extract
Swiss Meringue Buttercream
12 oz (355 ml or 340 grams) Egg Whites
1 1/2 lb (24 oz) Granulated Sugar
3 lb (48 oz or 1.36kg) Unsalted Butter
2 tbsp (30 ml or 1 oz) Vanilla Extract (Or Almond, Lemon)
Etc: 10 oz Premade lemon curd or more for filling, red/pink, and black food coloring
Lemon Coconut Cake Recipe
Directions for Cake:
1.) Using a stand mixer in the largest bowl cream together butter, sugar, lemon curd, lemon juice, and the zest on low speed with the paddle attachment for 5 minutes. Stop and scrape the bowl and mix for 1 more minute. What I really love about this recipe is that it uses lemon curd in the batter.
2.) In a large bowl sift together flour, baking powder, salt, basically all the dry ingredients. Set this bowl aside.
3.) In another bowl whisk together eggs, milk, and vanilla.
4.) Alternate the milk mix and the dry ingredients into the creamed butter in three stages. So we take turns adding the milk and flour giving the batter time to absorb everything. Lastly, stir in the coconut flakes.
5.) Bake at 350 F these in two 8 inch pans lined with parchment paper or brown paper bags and bake for 40-45 minutes or until it passes the toothpick test.
Directions for frosting:
1.) Whisk egg whites and sugar in a bowl together over a double boiler until the temperature hits 140F using a thermometer.
2.) Throw this all into a stand mixer with a whisk attachment and whisk this until the egg whites have become stiff and the bowl of the mixer is room temperature and no longer hot or warm when you touch it. Cut butter up into cubes.
3.) Gradually add in th butter in four parts, 15 seconds each. Beat this until light and fluffy. Scrape the bowl and add in the vanilla. It may look like its curdling, but you just need to keep whipping this up
Cake Assembly:
1.) Gently remove the cake from the pans once its cooled. Running a knife around the edges. Using a cake leveler from wilton to split this cake in half, you can also use a bread knife.
2.) Using a 21 star tip from wilton. And I’ll be using this to make the rosette design, and basically on the entire cake really.
3.) Pipe some frosting around the cake, this is called a dam that keeps the filling from squeezing out from the cake. Be a little generous and go around three times because we’re using lemon curd for a filling and it may drip out. Just spoon on the lemon curd and spread it out.
4.) Place on a cake layer, and add more buttercream to this, but for this layer I’m going to add on buttercream because i want more of this buttercream in here. So I’m just piping a circle of buttercream and filling it up
5.) The last layer is going to be lemon curd, I’m triple adding this frosting dam and spreading on the lemond curd, and placing the last and final cake layer.
6.) Pipe frosting into the cracks
7.) Crumb coat the entire cake. Then add a thick layer of frosting on top. If you feel like you need to, place the cake alone in the fridge to firm up. and the frosting will seal in the moisture.
8.) Pipe on rosettes going in a circle, and another circle around it the opposite direction. if it makes any easier for you, you could make them the same direction. Going onto the top of the cake, I’ll be piping the same design. Rosettes around the cake in a circle. 9.) Pipe some reverse shells around the sort of hairline of the sheep just to frame the face. Build on one spot, and twist it over, and you just keep doing the same thing over and over, but each shell has to twist the opposite direction. Dye some of the frosting black, and pink. I used just in a ziplock bag with the ends snipped very small. And I piped on sleeping U eyes and some eyelashes. a dot for the nose, a smiley face mouth, and some pinks for the cheeks.
Feel free to contact me to ask any questions down below/through social media, or just to say hi!
Be sure to subscribe for more adorable things in your life!
Twitter:
Instagram:
Blogger:
Facebook:
Kim + Cindy: Under the Pinfluence- Vegan Chocolate Coconut Cupcakes
Kim + Cindy make cupcakes! Check out our website for all of the instructions!
underthepinfluence.com
Southern Coconut Pineapple Cake Recipe - Fluffy Coconut & Pineapple REALNESS | Cooking With Carolyn
How to Make Real Fluffy Southern Coconut and Pineapple Cake Recipe
????GET RECIPES HERE |
????SET UP AN ACCOUNT, BECOME A MEMBER AND BE THE FIRST TO GET VIDEOS AND RECIPES BEFORE THEY'RE POSTED TO YOUTUBE |
????BE SURE TO SUBSCRIBE TO MY YOUTUBE CHANNEL AND TURN ON YOUR NOTIFICATIONS ????|
#coconutpineapplecakefromscratch #coconutpineapplecakerecipe #cookingwithcarolyn #granddiamondseasoning
????F O L L O W M E & K E E P I N T O U C H ! ! !????
♦️Facebook |
♦️Twitter |
♦️Instagram | @cookingwithcarolynofficial
♦️Pinterest |
♦️Facebook |
♦️Instagram @GRANDDIAMONDSEASONING
♦️For Business Inquiries ONLY | info@gdseasoning.com
Music by Pond5; NCS; Incomptech; Manhattan Production Music