Coconut Bundt Cake Recipe | Episode 1165
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Mini White Chocolate Cheesecake Recipe tutorial #Shorts
How to make No Bake White Chocolate Milky Bar Mini Cheesecakes!
Hey, Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
If you love white chocolate you need to make these super cute white chocolate cheesecakes! ????
They’re sweet, creamy, and so quick and easy to make ????
Sound on for full instructions ????
All you need is:
Base:
150g Digestive biscuits, finely crushed
60g unsalted butter, melted
Cheesecake:
400ml double cream, cold
350g cream cheese
100g icing sugar
100g white chocolate, melted & cooled slightly
Optional topping:
Melted white chocolate
9 Milkybar chunks
Makes 9
Happy baking everybody!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #cheesecake #baking
How To Make White Chocolate Whipped Cream Frosting For Coconut Cake
In our second follow up to the popular Coconut Cake video's, chef Ben Gross shows us how to make the White Chocolate Whipped Cream Frosting for the cake. Enjoy!
gopro-lo.com
싱크로율 99% 페레로 라파엘로 맛 케이크/Ferrero st. Raffaello cake. 99% similar.
#Raffaello#페레로로쉐#ferrerorocher#cake#케이크 만들기
**** 재료 추가 공지 ****
한 가지 말씀 드립니다. 몇 몇 분들이(외국분) 베이킹 파우더에 대해 질 문하셨습니다. ***
베이킹 파우더 없이는 좀 스티키 하다는 의견이 있었습니다.
저도 사실 이 케이크 테스트 할때, 베이킹 파우더를 넣기도 하고 안 넣고 만들기도 했었는데요.
제 경우 안 넣어도 맛있게 나옵니다. ^^;;
베이킹 파우더를 넣으면 좀더 부풀어서 한 5mm 정도 시트가 높게 나왔어요. 당연히 좀더 부드럽고
조금더 폭신합니다. 하지만 저는 안넣어도 되겠구나 했는데...
외국 분들은 다목적 밀가루를 많이 쓰시기 때문에 베파 없이는 분명 떡처럼 나옵니다. 사실 얼마전에 저도 국산 다목적 밀가루(중력분)로 케이크를 만들어 봤는데 식감이 떡 같아서 더이상 사용하지 않았었거든요. 그런데 외국은 박력분이 거의 없거나 무언지도 모르는 분들이 많더라구요. 그래서 번번히 댓글로 케이크플라워 (박력분) 만드는 방법을 설명한 적이 있습니다. 제가 이부분을 깜빡했었네요. 암튼 글로벌로 가는 조꽁드 채널임이 확실... ^^.
아무튼... 박력분을 쓰시더라도 머랭 다루기 좀 어려우신 분들은 베이킹 파우더 6g 추가 하셔도 좋습니다. 아니제가 영상에 기록하지 않았지만 추가하시면 좋겠습니다. ^^;; 안전빵으로요.. 한 치라도 찝찝하면 안되니까요. ㅋㅋ 사람마다 취향이 다르므로 .... 뒤늦게 알려드려 죄송하고, 피드백 감사합니다. ^^
안녕하세요 조꽁드 입니다.
라파엘로는 페레로 로쉐로 유명한 페레로사의 코코넛 맛 화이트 초콜릿 입니다. 아시죠?
저는 로쉐도 좋아하지만 라파엘로를 더 좋아해서 자주 먹고 싶은데 이것은 이상하게 많이 안팔아요
인터넷 구매를 하려고 해도 대부분 직구로사야 했고요. 그래서 벼르다가 이번에 케이크로 만들었습니다. 우앙~~!!
이 레시피는 라파엘로맛에 매우 흡사하게 만들어졌어요. 초콜릿에 비해 덜 달다일 뿐 거의 비슷해요 ㅋㅋㅋ
넘넘 맛있어서 진짜 꼭 추천드리고 싶어요.
영상 중간에 섞은 가루들은 처음에 절반 그리고 첫 머랭 넣은 후 나머지 반 이렇게
두번에 나누어 넣는거에요. 중간 자막이 빠졌어요 ^^;;
연유와 화이트 초콜릿을 녹여 만든 버터 크림은 가볍고 부드럽고 우아한 맛이에요.
만드는 방법도 정말 간단해요. 여러분중 누군가 만들어 보신다면 제 말씀을 이해 하실 거에요. 강강추 합니다.
지난 영상에서 초콜릿 볼을 만들어봤었는데요. 이번에 만든 라파엘로 케이크 장식용으로 사용했어요.
초콜릿 볼 영상은 여기로.
또, 항상 저의 영상을 시청해 주시고 칭찬과 비평을 주신 여러분께 너무너무 감사드립니다.
칭찬에 기분이 날아 오르다가도 비판에 무너지는게 유튜버의 숙명인가 봅니다.
하지만 여러분의 지적?은 영상을 발전 시키는데 아주 도움이 됩니다. 그 또한 감사히 생각 하고 있습니다.
레시피가 너무 손이 많이 간다. 제발 음악을 빼라는 말씀들이 아주 많았습니다. ㅜㅜ 해외 분들까지.. ㅋㅋㅋ
레시피는 제가 너무 맛을 추구 하다 보니 디테일이 심한 경우도 있었지요. 말씀을 듣고 보니 대중에게 보이는 것은 심플 해야 할 필요도 있다는 생각이 들었어요.
그래서 재빨리 수용했어요…ㅋㅋㅋ 착한 조꽁드.
한 때, ASMR을 꿈꾸며 오디오에 신경을 쓴적도 있지만 듣기에 영… 별로라..때려치웠었죠.
제가 마이크가 좋지 않고 주변 소음이 늘 함께 하는지라.. 음악으로 커버 하려고 했는데 아마도 여러분께서 거슬리셨나봅니다.
요즘엔 레시피에 치중하다보니 … 오디오를 등한시 했네요.
그래서 이번엔 음악없이 올려 봅니다. 감히 ASMR 이라고 쓸수는 없고.. 그래서 No Music 정도로 할게요. ㅎㅎㅎ
이 번에 들어 보시고 조꽁드가 NO Music 도 때려 치워야 할지.. 어떨지.. 솔직하게 말씀해 주시면 감사하겠습니다. ^^
재료
★코코넛 케이크 시트 (지름 15cm 라운드 팬 2개 분)
아몬드가루 90g
코코넛가루 90g (고운것)
박력분 90g
베이킹파우더 6g ( 추가됨 : 이유는 상단에 적었습니다.)
버터 180g
슈가파우더 100g
달걀 노른자 4개
우유 55g
달걀 흰자 110g
설탕 55g
★ 연유시럽 (재료가 끓어 오르면 불을 끄고 식혀서 사용)
연유 50g
우유 50g
★ 화이트초콜릿 버터크림
버터 200g
연유 160
녹인 화이트초콜릿 50 (깔리바우트)
★데코레이션
건조 코코넛 슬라이스 (푸드프로세서에서 세 네 번 촙핑함)
페레로 라파엘로 초콜릿 7개
초콜릿 볼 7개 ( “넘나 예쁜 초콜릿 볼…” 영상은 여기로. )
★BGM
Fantasy Piano - 김태현
Music Playlist by
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Hi! I am Joconde.
Raffaello is a Coconut flavored white chocolate from Ferrero Company, Famous for its Ferrero Rocher as you know.
This recipe is made very much like the Raffaello flavor. It is not different with Raffaello but less sweet.
It's so delicious. I really recommend it.
Buttercream made of condensed milk and white chocolate has a light, smooth and elegant taste.
The recipe is really simple. If any of you make it, you will understand what I am saying. Strongly recommended.
I made a chocolate ball in my latest video. This time I used them to decorate my Raffaello cake.
Click here for the chocolate ball video.
Ingredients
* I didn't mention it on video, but someone says this cake sheet is sticky without baking powder. I would say that if you use all-purpose flour, you may need baking powder. In my case, the cake was good without the baking powder. But someone has disputed, so I'll say it more clearly. Now, I notify you to add the baking powder for more spongy texture.
★Coconut Cake (15cm(⌀) 2 round pans)
90g Almond flour
90g Coconut Flour (Fine flour)
90g Cake flour
6g baking powder
180g butter
100g Icing sugar
4 egg yolks
55g milk
110g Egg White
55g sugar
★ condensed milk syrup
50g condensed milk (sweetened)
50g milk
★ White Chocolate Butter Cream
200g soft butter
160g Condensed milk (sweetened)
50g Melted White Chocolate (Callebaut)
★ Decoration
Shredded dry coconut (I chopped it three or four times in a food processor)
7 Ferrero Raffaello Chocolates
7 Chocolate Balls (“Chocolate Balls” )
★BGM
Fantasy Piano-Kim Tae Hyun
Music Playlist by
Tom Cruise Cake! White Chocolate Coconut Bundt Cake. So Deliciously Decadent. Copycat Recipe.
A-listers like Tom Hanks agree! This cake is rich and decadent in all the right ways. Think a moist pound cake flavored with coconut and butter, topped with luscious cream cheese frosting and toasted coconut. It just might literally “take your breath away” as it takes you to the “danger zone” of deliciousness. You may “feel the need” for this cake. ☺️
FOLLOW ME ON: Instagram:
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Here's the recipe from “Plain Chicken” with a few modifications and add-ons:
Ingredients:
Cake
3 cups all-purpose flour (360 grams)
1 (3.4-oz) package instant coconut cream pudding (or vanilla instant pudding)
½ tsp salt
¼ tsp baking soda
1½ cups butter, room temperature (3 sticks)
2¾ cup sugar (550 grams)
6 large eggs
2 tsp vanilla extract
1 Tbsp coconut extract (use 2 tbsp if using vanilla instant pudding)
1 (8-oz) container sour cream
1 (4-oz) white chocolate bar or chocolate chips, finely chopped
Cream Cheese Frosting
1/2 cup butter softened
1 (8-oz) package cream cheese
2 tsp vanilla extract
4 cups powdered sugar (452 grams)
1 (7-oz) package shredded coconut, toasted
Instructions:
Cake
1. Preheat oven to 325ºF. Butter and flour a 15-cup Bundt pan. Set aside. You can use a spray like Baker’s Joy instead, as well.
2. Sift or whisk together the flour, salt, and baking soda. Set aside.
3. Cream together butter, sugar, vanilla, and coconut extract. Beat for 2 to 3 minutes, or until light and pale yellow in color.
4. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
5. Add pudding mix to the batter and mix.
6. Reduce the speed of the mixer and add the dry ingredient, alternating with the sour cream. Dry first, then the sour cream. End with the dry ingredients. Mix until fully combined.
7. Stir by hand or gently mix in the finely chopped white chocolate.
8. Spoon batter into prepared pan and place in the oven.
9. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes. Place aluminum foil on top if it begins to brown. Do the toothpick test in the center. The cake is done when it comes out clean. until a toothpick inserted into the center comes back clean.
10. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely. When it gets to room temperature, you can put it in the refrigerator to get cold before icing, if desired.
Toasting the coconut
1. Heat oven to 350 degrees.
2. Spread the coconut on a cookie sheet and add to oven.
3. Mix every 1-2 minutes so the coconut can evenly brown. A total time of 7-10 minutes in the oven is all you need.
4. Let rest to get back to room temperature.
Cream Cheese Frosting
1. In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer or stand mixer until light and fluffy.
2. Spread frosting over the cake to make a crumb layer. Don’t worry if it doesn't look perfect. It’s not supposed to just yet.
3. Spread the final layer of frosting over the cake. You will cover this with the toasted coconut, so, again, it’s okay if it doesn’t look perfect.
4. Press the toasted coconut on top of the frosting with your hand.
Enjoy!
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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