If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
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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:
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CAKE DECORATING ESSENTIALS:
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BEST EGGLESS LEMON SPONGE CAKE RECIPE | SOFT, NO EGG, NO BUTTER LEMON CAKE with lemon frosting
How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!
#EgglessBaking #LemonCake
You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.
INGREDIENTS-
1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk
CREAM CHEESE FROSTING-
You can buy veggie clean online-
It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean
Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
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Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
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Moist Lemon Coconut Cake | The Fusion With Sour Lemon And Fresh Coconut
Moist Lemon Coconut Cake | The Fusion With Sour Lemon And Fresh Coconut
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Amazing Lemon Cake Recipe
Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
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Lime & Coconut Drizzle Cake | Cupcake Jemma
Lemon drizzle cake is so last century! Here's a recipe which will satisfy your citrussy needs but thrust you fully into the 21st century at the same time. It's a Lime & Coconut Drizzle cake and your granny will love it. Everyone will. Because it's yummers!
Recipe -
190g self raising flour
1/4 tsp bicarbonate of soda
35g dessicated coconut
zest of 3 limes
200g unsalted butter, soft
190g caster sugar
3 large free range eggs
1.5 tbsp lime juice, freshly squeezed
50g caster sugar
90ml coconut milk
zest of 1 lime
toasted coconut flakes
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