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
-----
How To make Choco Coconut Cake Roll Part 1's Videos
VEGAN CHOCOLATE COCONUT CAKE
MOIST VEGAN CHOCOLATE COCONUT CAKE
AN EASY MOIST, SUBTLE FLAVORED CHOCOLATE COCONUT CAKE ????
INGREDIENTS:
2 1/2 CUPS (375 g) ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
6 TBSP (50 g) UNSWEETENED COCOA POWDER
1 1/2 CUPS (350 g) SUGAR
1 1/2 TSP VANILLA SUGAR
1/2 CUP (125 ml) VEGETABLE OIL
380 ml WARM WATER
BAKE AT 350 F/180 C (NO FAN) UNTIL A SKEWER INSERTED IN THE CENTER COMES OUT CLEAN.
FOR COCONUT FILLING:
2 CUPS COCONUT MILK
2 TBSP CORN STARCH
1/2 CUP SUGAR
1 TSP VANILLA SUGAR
2 CUPS DESICCATED UNSWEETENED COCONUT ( IF YOU USE SWEETENED SHREDDED COCONUT CONSIDER USING LESS SUGAR).
* CAKE PAN USED IS 9 INCHES (22 CM).
MUSIC / WWW.BENSOUND.COM
JOIN ME ON FACEBOOK:
AND INSTAGRAM:
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
If You like this video, subscribe to our YouTube chennel.
Movie: Beba`s Kitchen
Music:
Gypsy Dance - Topher Mohr and Alex Elena
Talkies - Huma Huma
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.
This CHOCO COCONUT CAKE is so EASY to make! Perfect Summer Baking! | How To Cake It - Yolanda Gampp
The recipe for this cake and many others are in my new book LAYER UP!
This week's cake is one of the easiest recipes in my book and the perfect end of Summer project for all of you. I absolutely love chocolate + coconut flavor profile, and if you do too, you are gonna love this cake! And I'll also show you a very simple way to add texture to your icing that you can use for ANY cake project you have!
If you are looking for the recipe, my new book Layer Up! has 21 Stuffed cake recipes, from Baklava Cake to Lemon Blueberry Pancake cake. It has 72 new recipes for desserts, pies, toppings and buttercream that can be used on their own or layered up in a cake, just like I did here!
Stylish cakes, flavor first. The outside of these mouth-watering, fondant-free layered cakes are totally insta-worthy, but the primary focus is on indulgent flavor profiles.
Get yours today!
Also, I have a children's storybook coming out. The Perfect Cake, my very first children’s storybook, is launching on October 11th! Preorder here:
The Perfect Cake was created to inspire our next generation of bakers to believe in themselves and follow their hearts while having fun along the way! ❤️ In addition to being a storybook, The Perfect Cake is also a baking book! There are two beginner-friendly recipes to get your kiddos as excited about baking as they are about enjoying the finished product.
How do you like these new episodes? Make sure to let me know in the comments below!
Best Coconut Angel cake Roll 椰子蛋糕卷@ChayeCooking
#coconutcakeroll
#coconutcake
Best Coconut Angel cake Roll
All ingredients:
Coconut oil 3tbsp
椰子油 42g
Coconut milk 1/2cup
椰浆 90g
Cake flour 1/2cup
蛋糕粉 75g
5 egg whites
5颗鸡蛋白 170g
Lemon juice 1tsp
柠檬汁 6g
Sugar 4tbsp
糖 45g
corn starch 1tsb
玉米淀粉 5g
Whipping cream
1.5cups
淡奶油
2tbsb sugar
糖 20g
Coconut powder
椰蓉
Tips 小贴士
Coconut oil can be replaced by cook oil, but the taste will be very different. Coconut oil will have a strong coconut fragrance, and the Cooking oil will be softer and tender
椰子油可以用食用油替代,他们的口感差别会很大,椰子油的会带来椰子的香味,但是食用油的口感更加蓬松软嫩!
这个配方只用到五个蛋清,剩下的蛋黄可以做这款椰蓉球
或者加一颗鸡蛋炒西红柿,颜色金黄,口感也好
SUBSCRIBE* 别忘记订阅哦
TO my youtube CHannels for more videos and click the bell ????
so you will not miss any of my videos
My other simple recipe channel (baking + cooking)
If you have any questions, please leave a message and I will be happy to answer it!
Thank you for your support and encouragement
COCONUT CAKE ROLL
You can find the complete Coconut Cake Roll recipe here: