How To Make Coconut Cake | Coconut Cake Recipe
This is the very best Coconut Cake Recipe EVER all made from scratch! It’s moist, fluffy, and soft, and it has the perfect amount of coconut flavor, topped with a rich creamy coconut cream cheese buttercream!
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The very best Coconut Cake Recipe EVER Ingredients:
2 and 1/2 cups cake flour (how to make cake flour recipe below)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter
1 and 2/3 cups granulated sugar
5 large egg whites
1/2 cup sour cream
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup of can coconut milk
1 cup shredded unsweetened coconut flakes (if you like extra sweetness use sweetened coconut flakes)
Coconut Cream Cheese Buttercream Ingredients
1 cup butter unsalted
8 oz regular cream cheese
5 cups confectioners sugar (powdered sugar)
2 tablespoons canned coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 cups shredded coconut
How To Make Cake Flour Ingredients:
For each cup of flour that you need substitute
1 cup all purpose flour and 2 tablespoons corn starch
This is How We Do It:
**Measure a level cup of all purpose flour, then remove 2 tablespoon of flour from the one cup of flour. Add to the one cup of flour 2 tablespoons cornstarch.
Sift flour and corn starch together 2 times.
THIS IS HOW WE DO IT:
**Preheat oven to 350°F (177°C).
**Grease two 9-inch cake pans, line with parchment paper, grease and flour pans and set aside.
**Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
**With an electric mixer beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
**Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined.
**With the mixer on low speed, slowly add the dry ingredients and coconut milk. Alternating and ending with flour. Beat on low speed until combined.
**Whisk the last addition by hand to make sure there are no butter lumps at the bottom of the bowl and that you do not over mix the batter. The batter will be slightly thick.
**Pour batter evenly into cake pans. Weigh them for accuracy, if desired.
**Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
**Cool cakes completely
This is how we make the Coconut Cream Chees Buttercream:
**In a large bowl using a hand-held mixer or stand mixer beat the butter and cream cheese together on medium speed until creamy and smooth about 2 minutes.
Add coconut milk, vanilla extract, coconut extract, and salt and mix on low.
**Increase to high speed and add more confectioners’ sugar a cup at a time until the desired consistency and taste is achieved.
**Assemble and decorate: You can refer back to the video to see how I assembled the cake or assemble how you may like it.
ENJOY!
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How to make Raffaello Cake - Almond Coconut Cake
How to make Raffaello Cake - Raffaello Cake | Almond Coconut Cake
⬇️ Ingredients
???? Almond Sponge Cake
6 eggs
a pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5ml) almond extract
???? White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45ml) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, at least 30% fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) shredded coconut, unsweetened
1 tsp (5ml) coconut extract
???? Assembling and decorating
1 cup (240ml) canned coconut milk
shredded coconut
chopped almonds
Raffaello truffles
#raffaello #raffaellocake #cookinggoodies
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Easy Coconut Cake Recipe | Soft & Spongy Coconut Cake
Ingredients:
1 egg
1/2 cup flour
1/3 cup sugar
1/4 cup oil
1/3 cup desiccated coconut
2 tbsp milk
1/2 tsp baking powder
a pinch of salt
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Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Fresh Coconut Cake Recipes are in our Vol. 1 Cookbook. Here are the free downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fresh Coconut Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Fresh Coconut Cake (recipes are in our Vol. 1 Cookbook)
***PREPARE WHITE LAYERS -COOL scroll down page
BUTTERCREAM ICING:
1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy. Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling. This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEARVANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour
and mix 2 minutes on medium speed. Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do
not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
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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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The most delicious and fluffy Southern Coconut Cake Recipe
This southern coconut cake is full of delicious coconut flavor thanks to toasted coconut, buttermilk and a dash of coconut extract. It pairs perfectly with coconut cream cheese frosting!
RECIPE ON BLOG ►
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Coconut Cake Ingredients ►
11 oz AP flour (all purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 oz unsalted butter (room temperature)
14 oz granulated sugar
4 oz canola oil
5 large egg yolks (room temperature)
5 large egg whites (room temperature)
1/4 tsp cream of tartar
1 tsp vanilla extract
2 tsp coconut extract
8 oz buttermilk (room temperature)
6 oz sweetened flaked coconut (toasted until lightly browned)
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