The EASIEST vegan cake! ????????
Coconut Cake Recipe ????with Fresh Coconut | Ribbon Cake | How to Make Coconut Cake with Fresh Coconut
#flavoursbyAR #coconutcake
Coconut Cake Recipe with Fresh Coconut | How to Make Coconut Cake With Fresh Coconut |Fresh Coconut Cake Recipe | Tricolour Cake
You can also call this Ribbon Cake because of its ribbon-like colours
The cake has freshly grated coconut, sooji, and butter. It has no maida and no oil, making it a healthy cake. This is my Mum's recipe that is decades old and it gives me immense pleasure to share this with you today.
Detailed Recipe -
Ingredients for Coconut Cake Recipe
Butter - 150 grams (100 gms erroneously mentioned in video)
Castor Sugar - 200 grams
Eggs - 03 Nos (large)
Coconut - One whole coconut grated & coarsely ground (approx 2.5 cups)
Rava/Sooji - 200 grams
Baking powder - 1 tsp
Vanilla Essence - 1/2 tsp
Add a pinch of salt if using unsalted butter
If your cake batter is too thick, add 2 tbsp of milk, this depends on the sooji. Use fine or medium sooji/rawa.
Eggless : use 3/4 cup fresh yogurt + 1/4 tsp baking soda (if the batter seems dry add 2-3 tbsp milk to bring it to the right consistency)
Happy Baking !!
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#tricolourcake
Bakery Style Mawa Cake Recipe:
Desiccated Coconut & Rawa Cake :
Eggless Coconut and Rawa Cake:
Rich Date and Walnut Cake
Walnut Banana Cake Recipe
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#coconut cake
#freshcoconutcake
0:00 Introduction
0:18 One whole coconut grated (2.5 cups approx)
0:31 Grind coarsely without water
0:43 Butter - 100 grams + Caster Sugar - 200 grams
1:19 Eggs - 03
1:49 Scrape the sides occasionally
2:38 Vanilla Essence - 1/2 tsp
3:03 Add half of the coconut that we blended earlier
3:13 Mix on a low speed
3:35 Add the remaining coconut
4:14 Add sooji/rawa - 200 grams
4:40 Add sooji/rawa little by little and mix well
5:35 Add Baking Powder - 1 tsp
5:55 Do not use the beater now
6:08 See description box for ingredients
6:15 Rest batter for 10 min
6:22 Divide the batter into 3 parts
6:29 Add 2 tbsp milk if the batter is too thick
6:36 Colour as per your choice, I used rose pink
7:23 Line a 7 or 8-inch baking tin with parchment paper
7:29 Add in half of the white batter
7:56 Now add the entire coloured batter
8:18 Don't let the batter be thin, the colours will mix up
8:38 Now add the 2nd colour
9:30 Finally add in the remaining white batter
10:10 Bake at 180 deg C for 35 to 40 minutes
????크리스마스???? 코코넛 레드벨벳 케이크 만들기 : Christmas Coconut Red Velvet Cake Recipe | Cooking tree
빨간, 초록, 흰색의 조합이 크리스마스 느낌을 내주는 코코넛 레드벨벳 케이크를 만들었어요~
예전에 만든 레드벨벳 시트보다 조금 더 가벼운 느낌으로 시트를 굽고 크림에는 코코넛 가루를 섞어 봤는데 씹히는 맛도 있고 고소하더라구요.
위에 장식으로 흘린 생크림이 귀여운 느낌을 내주고 빨간 시트와 크림이 균형 있게 쌓여 있어 깔끔한 것 같아요~
간단하지만 크리스마스 느낌이 가득해서 좋더라구요.
여러가지 크리스마스 장식을 사용해 꾸며도 좋을 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 틀 사이즈 Mold size : 15cm
[재료 Ingredients]
달걀노른자 3개
설탕 35g
소금 1g
바닐라익스트랙 3g
따뜻한 우유 80g
녹인 무염버터 55g
박력분 110g
코코아파우더 7g
베이킹파우더 2g
레드 식용색소
달걀흰자 3개
설탕 80g
생크림 200g
설탕 40g
크림치즈 200g
코코넛가루 25g
빨간 크림 (생크림 90g+크림치즈 90g+설탕 18g+레드,블랙 식용색소)
녹색 크림 (생크림 70g+설탕 7g+그린,블랙 식용색소)
생크림 70g + 설탕 7g
3 Egg yolks
35g Sugar
1g Salt
3g Vanilla extract
80g Warm milk
55g Melted unsalted butter
110g Cake flour
7g Cocoa powder
2g Baking powder
Red food coloring
3 Egg whites
80g Sugar
200g Heavy cream
40g Sugar
200g Cream cheese
25g Coconut powder
Red cream (90g heavy cream + 90g cream cheese + 18g sugar + red, black food coloring)
Green cream (70g heavy cream + 7g sugar + green, black food coloring)
70g Heavy cream + 7g Sugar
[만드는 과정]
1. 달걀노른자에 설탕과 소금, 바닐라 익스트랙을 넣고 섞는다.
2. 따뜻한 상태의 우유와 버터를 넣고 섞는다.(우유와 버터 온도는 약 50도 정도)
3. 밀가루, 코코아 파우더, 베이킹 파우더를 체에 쳐서 넣고 섞고 빨간색 색소도 섞어 그대로 잠시 둔다.
4. 달걀흰자에 설탕을 3번 나누어 넣고 머랭을 만든다.
5. 머랭의 1/3을 노른자 혼합물에 넣고 섞은 다음 남은 머랭의 반을 넣고 섞는다.
6. 머랭이 담긴 볼에 노른자 혼합물을 모두 넣고 부드럽게 섞어 오븐 팬에 붓는다.
7. 175도 오븐에서 40도 정도 굽고 뒤집에 꺼낸 뒤 완전히 식힌 다음 3장으로 슬라이스한다.
8. 생크림에 설탕을 넣고 50% 정도 휘핑하다가 차가운 크림치즈를 넣고 저속에서 휘핑한다.
9. 코코넛 가루를 넣고 휘핑하고 케이크 시트를 돌림판에 올린 다음 설탕 시럽(설탕 1 : 물 5)을 뿌린다.
10. 크림을 짜고 평평하게 한 다음 한 번 더 반복하고 남은 크림을 케이크에 얇게 바른다.
11. 생크림과 설탕, 크림치즈, 검은색, 빨간색 색소를 넣고 크림을 만들어 케이크에 아이싱한다.
12. 냉장실에 30분 정도 넣어 굳히고 생크림에 설탕을 넣고 50% 정도 휘핑한다.
13. 케이크 위에 붓고 자연스럽게 흐르게 한 다음, 초록색 생크림을 짜고 코코넛 가루를 뿌린다.
-
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#크리스마스케이크 #레드벨벳케이크 #Redvelvetcake #Christmascake
????എൻ്റെ ദൈവമേ! അപാര taste ആ ട്ടോ ഈ| coconut cake| pudding cake| Cake recipe| Xmas special |Low cost
Coconut cake recipe
#cakerecipemalayalam
#vannilacake
#cakerecipe
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White pan used in the video - Non Stick Pan -
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Ingredients
*
Sugar - 3/4 Cup
Desiccated Coconut - 1/2 Cup
Egg - 2
Vannila essence - 3/4 Tsp.
Curd - 1/4 Cup
Sunflower oil / Olive oil - 6 Tbsp.
All-purpose flour - 1 Cup
Baking powder - 1 Tsp.
Baking soda - 1/4 Tsp.
Salt - 1/4 Tsp.
Milk - 1/2 Cup
Whipping cream - 1/2 Cup
Sugar - 3 Tbsp.
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!
Be sure to subscribe and share the video with family, friends and on your social media. Remember to tag me when you make this amazing recipe.
Click the JOIN button for membership perks and to support the channel.
Your support is greatly appreciated.
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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Goan Style Christmas Special Traditional Baath Cake with Fresh Coconut
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