How To make Choco Coconut Cake Roll Part 1
4 Eggs; separated
1/2 c Plus 1/3 cup granulated suga
-r ; divided 1 ts Vanilla extract
1/2 c All-purpose flour
1/3 c Hershey's cocoa
1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/3 c Water
Powdered sugar Cherry-coconut filling: 1 c Cold whipping cream
3 tb Powdered sugar
3 dr Red food color (optional)
1/2 c Mounds sweetened coconut
-flakes 1/3 c Chopped maraschino cherries
; well drained Recipe by: www.hersheys.com 1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch
jelly-roll pan with foil; generously grease foil. 2. In large bowl, beat egg whites until soft peaks form;
gradually add 1/2 cup granulated sugar, beating until stiff peaks form. In small mixer bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 3. Stir together flour, cocoa, baking powder, baking soda
and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. 4. Spread batter evenly in prepared pan. Bake 12 to 15
minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake;
remove towel. Spread cake with filling; reroll cake. Refrigerate several hours. Sprinkle powdered sugar over top just before serving. Cover; refrigerate leftover cake roll. 8 to 10 servings. SEE PART 2
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How To make Choco Coconut Cake Roll Part 1's Videos
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Ning Wei’s cheating dessert, the towel roll cake, has a coconut flavor and a milky aroma, and is so
Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas Dessert
Chocolate Coconut Bûche de Noël (Yule Log) - Unique Christmas dessert. Chocolate Coconut Bûche de Noël (Yule Log) - an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.
#yulelog #buchedenoel #chocolate
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Sponge Cake
4 eggs, separated
1/2 cup (100g) sugar, divided
1 tsp (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) baking powder
1/4 tsp (1g) salt
Caramelized Coconut For Frosting
1/2 cup (25g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
White Chocolate Coconut Frosting
4 oz (120g) Mascarpone cheese
1 tbsp (8g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
1 cup (240g) whipping cream, chilled
Chocolate Shards
4 oz (120g) semisweet chocolate
1.5 oz (40g) semisweet chocolate, small pieces, for tempering
Granish
powdered sugar
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Lamington Cake - Chocolate Coconut Cake with Strawberry and Mascarpone filling
Lamington Cake - vanilla sponge cake coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth. Hope you will try it out and enjoy as much as we did.
#lamingtoncake #spongecake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Vanilla Sponge Cake
3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
3/4 cup (95g) all-purpose flour
1 1/2 tbsp (20g) butter, melted
Sugar Syrup
1/4 cup (50g) sugar
3 tbsp (50ml) water
Strawberry Filling
9 oz (250g) strawberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
Chocolate Glaze
4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream
Mascarpone Frosting
9 oz (250g) Mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 1/4 cup (300g) whipping cream, chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water
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Swiss Roll Using Biscuits/No Egg or Oven Used/Chocolate And Coconut Swiss Roll
In this video we are going to make Swiss Roll of 2 different types or of 2 different colours.
There is a chocolate layer outside and a layer of coconut inside which gives a perfect bite of swiss roll.
Music By-
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
..
#swissroll
#chocolateswissroll
#coconutswissroll
#strawberryswissroll
#chocolate
#cake
#stayhome
#withme
Best random hashtags
#chocolate #chocolatecake #chocolates #chocolatelover #chocolatelab #chocolatechip #chocolatelovers #chocolatelabrador #chocolateaddict #chocolatebar #chocolatechipcookies #chocolatechips #chocolatefudge #chocolatepancakes #chocolatelove #chocolatecoveredstrawberries #chocolatemousse #chocolatelaboftheday #chocolatedonut #chocolatemilk #chocolateporn #chocolatecupcakes #ChocolateMen #chocolatebelga #chocolateganache #chocolatesauce #chocolatewasted #chocolatebrownie #chocolateicecream #chocolatecoveredoreos
Ingredients:
3 happy- happy biscuits
1/4 chocolate syrup
1 tea spoon butter
1 tea spoon choco powder
1-2 tea spoon milk or water
1 tea spoon vanilla essence
For filling
1 cup coconut powder
1/2 cup powdered sugar
1 tea spoon butter
1 tea spoon milk
1 tea spoon red colour
1 tea spoon vanilla essence
TRIPLE CHOCOLATE COCONUT CAKE - A MUST TRY CHOCOLATE CAKE !!!
Triple Chocolate Coconut Cake is definitely one of the best cakes you can ever taste.
This ultimate chocolate cake is so moist to a point that makes you eat more and more with no stopping.
The softness of the sponge, the strong coconut taste, the different types and tastes of chocolate that melts in your mouth, all that make this cake so amazing and one of the tastiest cakes you have ever taste.... that's a guaranteed fact.
Triple chocolate coconut cake is so easy to make with simple steps. It's so affordable and won't cost much.
Triple Chocolate Coconut Cake Ingredients:
Cake layer:
120g (1 cup) all-purpose flour
75g (3/4 cup) shredded coconut
170g (3/4 cup) sugar
190ml (3/4 cup) vegetable oil
125ml (1/2 cup) milk
3 eggs
15g (2 tbsp) cocoa powder
22g (1 1/2 tsp) baking powder
10ml (2 tsp) vanilla extract
2.5g (1/2 tsp) salt
2nd Layer:
500ml (2 cups) milk
70g (1/3 cup) sugar
25g (3 1/2 tbsp) cocoa powder
42g (4.5 tbsp) corn flour
15g (1tbsp) butter
5ml (1 tsp) vanilla extract
3rd layer:
300g (~ 2 cups) milk chocolate
85ml (1/3 cup) milk
For best results, Please Stick with the exact ingredients.
Chocolate Coconut Roll - Swiss Roll | Beba`s Homemade Recipes
Hello everyone and welcome to my YouTube cooking channel.
Today I will be showing you how to make a delicious chocolate coconut roll that is perfect for any occasion.
To make the crust, you will need:
- 400g (14 oz) ground biscuit
- 4 tbsp of sugar
- 1 cup of milk
- 3 tbsp of cocoa powder
To make the filling
- 200g (7.05 oz) coconut flour
- 1dl milk
- vanilla sugar
- 150g (5.30 oz)confectioners sugar
- 50g (1.8 oz) margarine
- and a bit of chocolate
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Movie: Beba`s Kitchen
Music:
Gypsy Dance - Topher Mohr and Alex Elena
Talkies - Huma Huma