How To make Toasted Coconut Cake w/Lime Filling
1 cup coconut
flaked
2 1/4 cups cake flour :
not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening room temperature
1 1/4 cups sugar
3 large egg :
separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling 1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice fresh
2 tablespoons lemon juice :
fresh
1 large egg lightly beaten
2 tablespoons butter :
unsalted, softened
1/4 cup coconut flaked
for the icing 1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white :
room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut -- flaked
lime slices for garnish
Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool. In a bowl whisk together the flour, the baking powder, the salt. In a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of the sugar, and beat the mixture until it is light and fluffy. Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth. In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly. Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350F oven for 30 to 35 minutes, or until tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.
Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly. (The mixture will thicken as it cooks.) Whisk in the butter and let the filling cool.
Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs. On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a 1/2 inch border. Sprinkle the filling with 1/4 cup of the coconut and top the coconut with another cake layer, cut side down. Continue to layer and fill the cake in the same manner with the remaining filling and coconut.
Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered until it registers 240F on a candy thermometer. While the syrup is boiling, in a heatproof bowl with an electric mixer beat the whites with a pinch of salt and the cream of tartar until they are frothy. As soon as the syrup reaches 240F. add it to the whites in a thin stream, continuing to beat the whites while the syrup is being added. Beat in the vanilla and beat the icing until the bowl is not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot water, or enough to form a fluffy, spreadable icing.) Spread the icing over the side and top of the cake and cover the cake with the coconut. Garnish the cake with the lime slices.
How To make Toasted Coconut Cake w/Lime Filling's Videos
Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
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How to Make Coconut Lime Cake
In today's video we take a trip to paradise with a delicious tropical dessert. Our star ingredients are a juicy tangy, lime and coconut ingredients! Feel free to share this recipe with family and friends, they'll love it.
Ingredients:
Cake -
250g all purpose flour
1/4 tsp salt
230g super-fine sugar
1/2 tbsp lime zest
2 tsp fresh lime juice
50g shredded coconut
185g unsalted butter
1/2 tsp vanilla extract
1 tsp coconut extract
1/2 cup warm coconut milk
1/2 warm full fat milk
Glaze -
1 cup icing sugar
1/8 cup coconut milk
1/2 tsp salt
1/2 tsp vanilla extract
1 tsp lime zest
1/4 cup shredded coconut
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.
RECIPE:
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Key Lime Coconut Angel Food Cake Recipe
I'm so excited to share my yummy Key Lime Coconut Angel Food Cake recipe with you. This is a simple dessert that looks great, taste delicious and is easy to make in no time at all. If you serve this scrumptious cake to your family and friends at your next get together, I guarantee you'll be the hit of the party. Let me know how you like it and if you would like to get more recipes from me, please SUBSCRIBE and hit the BELL so I can keep bringing my show to you. I would love to hear from you and if you have any questions or suggestions, please leave me a comment and I will get back to you as soon as possible. Thank you for stopping by! Mara,
0:00 Intro
0:27 Prepping Angel Food Cake
2:14 Making Key Lime Cake Filling
5:12 Icing Key Lime Cake
6:53 How to Add Coconut to Key Lime Cake
7:42 How to Decorate Key Lime Angel Cake
9:27 Tasting
9:57 Outtakes
Key Lime Coconut Angel Food Cake Recipe Download:
THESE ARE SOME OF THE KITCHEN ESSENTIALS THAT I USE AND HIGHLY RECOMMEND.
_________________________________________________________________________________________
KitchenAid Professional 600 Stand Mixers, 6 quart:
KitchenAid Empire Red 9-Speed Hand Mixer
All-Clad Professional Grade Brushed Stainless Cookware Set, Pots & Pans, 10-Piece:
Cuisinart FP-12DCN Elite Collection 2.0 12-Cup Food Processor:
Bamboo Cutting Board Set:
Emile Henry Modern Classics Pie Dish 9, 9,:
Pyrex Glass Mixing Bowl Set (3-Piece Set)
Cuisinart Kitcheniismo Strainer Set of 3:
OXO Good Grips 3 Piece Assorted Prep Y-Peeler Set:
Wooden Spoons for Cooking, Nonstick:
Le Creuset Enameled Cast Iron Round Dutch Oven, 5.5 qt.:
Oster Blender | Pro 1200 with Glass Jar:
Cuisinart GR-150P1 Deluxe Griddler & Sandwich Press:
Coconut Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coconut Cake. To me, layer cakes are for celebrations and this Coconut Cake is a real crowd pleaser. I love everything about it. From its' snowy white marshmallowy frosting that is enveloped in shreds of dried coconut, to the layers of moist and sweet butter cake sandwiched together with a tangy lemon curd.
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The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch) - Easy | TASTE BAKERY
Homemade & Delicious. Quick & Simple. This tasty tropical cake makes a great summer birthday cake!
Pairs deliciously with cream cheese frosting (Southern Coconut Cake), Hawaiian pineapple, lime, mango, chocolate buttercream and ganache.
Check out my almond joy cupcakes, margarita cupcakes and pina colada cupcakes made with rum!
The BEST Buttercream Recipes:
The BEST Fluffy & Moist COCONUT Cake Recipe (from Scratch)
*makes 3 - 8 inch round cakes
2 & 1/2 cups (11 oz) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter (room temperature)
2 cups (14 oz) granulated sugar
1/2 cup (4 oz) vegetable oil
5 large eggs yolks (room temperature)
5 large egg whites (room temperature)
1/4 teaspoon of cream of tartar (optional)
1 teaspoon pure vanilla extract
2 teaspoons coconut extract
1 cup (8 oz) buttermilk (room temperature)
1 cup & 1 Tbsp & 1 tsp (packed tight) (6 oz) sweetened coconut flakes
2 Tablespoons (packed tight) (1 oz) sweetened coconut flakes for garnish
1. Preheat oven to 350 degrees Fahrenheit. (Oven rack should be in the middle of the oven.) Take butter, eggs and buttermilk out of the refrigerator to warm to room temperature.
2. Spread the coconut flakes onto a cookie sheet and bake at 350 degrees Fahrenheit for 2-4 minutes or until flakes start to turn brown around the edges. Take the flakes out of the oven to stir then spread out again onto the cookie sheet and bake an additional 1-3 minutes or until golden brown. Coconut flakes BURN QUICKLY so watch them closely. Set aside to cool.
3. Separate the egg whites and egg yolks and set aside. Place the egg whites in the mixing bowl of a stand mixer with the whip attachment (could also use an electric hand mixer) and whip on medium-high speed (8 on the stand mixer) adding the cream of tartar shortly after. Whip until firm moist peaks form (cotton candy texture). SET ASIDE. (Try not to get any egg yolks mixed in the egg whites or it will take longer for firm moist peaks to form.) (The cream of tartar is optional but it will help the egg whites form peaks.)
4. Add room temperature butter to the mixing bowl of the stand mixer with a paddle attachment (or an electric hand mixer) and beat on medium-high speed (8 on stand mixer) until smooth and shiny. (This should take under a minute.) Reduce speed to low and SLOWLY sprinkle in the sugar (If you sprinkle in too fast you will get sugar clumps.) and then immediately pour in the vegetable oil. Beat on medium-high speed until the mixture is fluffy and lighter in color (about 5 minutes).
5. Scrape the mixing bowl then add the egg yolks to the mixture one at a time beating on medium-high speed adding the next yolk after the previous yolk is incorporated.
6. In a separate bowl whisk together the flour, baking powder, baking soda and salt and set aside.
7. Pour buttermilk, pure vanilla extract and coconut extract into a liquid measuring cup. Whisk lightly to combine and set aside.
8. With the mixer on the lowest speed add about a third of the flour mixture (about 3/4 cup) to the batter immediately followed by about a third of the buttermilk mixture (2-3 ounces) mixing until almost incorporated. Repeat this process 2 more times. (A total of 3 times.) Scrape the bowl and continue mixing until the batter appears fully incorporated.
9. SLOWLY fold in the whipped egg whites with a spatula. (Do not fold too fast or the egg whites will lose their fluff.)
10. SLOWLY fold in the toasted coconut flakes.
11. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening). Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
12. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
13. When cakes are done if they are domed up at all place a towel over them and gently push down with an oven mitt until level or trim off. This is to help with building the cake layers.
14. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
15. Let cakes cool to room temperature before frosting. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can be frozen for up to 2 months in a FREEZER ziploc bag or aluminum foil.
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