????എൻ്റെ ദൈവമേ! അപാര taste ആ ട്ടോ ഈ| coconut cake| pudding cake| Cake recipe| Xmas special |Low cost
Coconut cake recipe
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#vannilacake
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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!
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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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#CocunutCake #CocunutCakeRecipe #HowToBakeCocunutCake
Almond Coconut Cake (Raffaello cake) Recipe
Delicate and elegant Almond Coconut Cake (Raffaello Cake)- made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Almond Sponge Cake
6 large eggs, room temperature
Pinch of salt
1 cup (200g) sugar
1 cup (100g) ground almonds
1 cup (125g) all-purpose flour
1 tsp (5g) almond extract
White Chocolate Coconut Frosting
7 oz (200g) white chocolate
3 tbsp (45g) canned coconut milk
9 oz (250g) Mascarpone cheese, room temperature
2 cups (500g) whipping cream, 35%fat, chilled
1/4 cup (30g) powdered sugar
1/2 cup (40g) unsweetened shredded coconut
1 tsp (5g) coconut extract
Assembling and decorating
1 cup (240g) canned coconut milk
unsweetened shredded coconut
Chopped almonds, optional
Raffaello truffles, optional
White chocolate curls, optional
1. Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23cm) pan with parchment paper.
2. Separate egg whites from yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and continue whipping until stiff peaks form.
3. In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
4. Gradually add ground almonds and flour and carefully incorporate into the batter.
5. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes until lightly golden.
7. Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
8. Meanwhile prepare the frosting. Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
9. In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
10. In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
11. Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
12. Assemble the cake. Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
13. Spread ⅓ cup coconut milk over the cake layer. Spread evenly with a bit less than a third of frosting. Repeat with the second layer of cake. Add the third layer of cake and spread with the last ⅓ cup of coconut milk. Spread the remaining frosting on top and sides of the cake.
14. Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
15. Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
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Coconut Cake with Pastry Cream Frosting | Christmas Snow Cake Recipe
Today in GreyPot lets see how to make a Coconut Cake
Ingredients
Egg - 4
Oil - 1 cup
Sugar - 1 cup
Flour - 1 1/2 cup
Baking Powder - 3 tsp
Desiccated Coconut - 1/2 cup
Milk - 3 tbsp
Method
1. Beat egg whites, sugar, salt and beat till soft peaks.
2. Beat egg yolks, oil and add flour, baking powder, coconut, milk and combine.
3. Fold in egg whites.
4. Bake in 180 degrees preheated oven for 50 minutes.
5. Beat butter, sugar and pastry cream for the frosting.
6. Frost the cake with pastry cream frosting and cover with desiccated coconut.
7. Decorate with waffle cone and snowman.
Eclair with Pastry Cream Filling - watch video @
Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays
Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays. This Gingerbread Coconut Christmas Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for winter holidays. The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this Gingerbread Coconut Christmas Cake really gets you into the winter holiday spirit.
#gingerbreadcoconutChristmascake #Christmascake #wintercake
To print the recipe check the full recipe on my blog:
For homemade gingerbread cookies:
0:00 - Intro
0:51 - Gingerbread Cake
2:59 - Gingerbread Coconut Crunch
5:41 - Coconut Mousse
7:39 - Decorating the cake
8:51 - Enjoying the cake
Ingredients
Makes about 10-12 servings
Gingerbread Cake
1 large egg
2 tbsp (30g) sugar
2 tbsp (30g) dark brown sugar
3 tbsp (42g) vegetable oil
1 oz (30g) molasses
1 tsp (5ml) gold rum, optional
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 tsp ground cloves
Gingerbread Coconut Crunch
Caramelized Coconut
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
For crunch
2.5 oz (70g) gingerbread cookie crumbs
caramelized coconut flakes
2 tbsp (16g) Crispy pearls, optional
4 oz (120g) white chocolate
3 tbsp (45g) whipping cream
Coconut Mousse
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 1/2 cups (360g) whipping cream (35% fat), chilled
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
For decoration:
Fresh rosemary
Gingerbread stars
Coconut truffles
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Coconut Cake||Coconut Fruit Cake Recipe||Jamaican Fruit Cake||ChannesCooking
This Delicious and Rich Coconut Fruit Cake Recipe is a MUST TRY. With its amazing taste and Moist Texture, it will have you begging for more. Its perfect for Christmas, Thanksgiving, Weddings, Parties or any formal occasion. Its my Family's Absolute Favourite.
I'm just an original Jamaican girl who loves to cook, mainly focusing on Jamaican Cuisine.
The aim of this channel is to showoff my cooking skills as well as TEACHING and SHARING recipes to those who are confused as to what to prepare daily, whether it be Breakfast, Lunch or Dinner.
I know there are different ways to prepare a meal but I strongly believe that you will enjoy and love my version. It is DIFFERENT, TASTY and absolutely made with LOVE.
If this is a recipe that you would like to try, please do so and let me know in the comment section how it turns out.
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