BLOOD ORANGE COCONUT CAKE RECIPE | INTHEKITCHENWITHELISA
The recipe for this Blood Orange Coconut Cake is available here
Hi lovelys, I am so excited to share this blood orange coconut cake recipe with you. I had to buy some blood oranges, because I keep seeing them all over the internet and I had to see myself whether they really are as beautiful as on all those photos. This is my first ever encounter with blood orange and I must say I am absolutely in love with this fruit! It is so gorgeous! If you haven´t tried it yet, you really need to???? I hope you will like this recipe as much as I do and if you will try it out, please let me know how you liked it???? Happy Baking darlings!????
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Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom
This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!
Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.
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• Recipe Information •
Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes
The cake will keep, well wrapped, on the counter for up to 3 days.
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• Ingredients •
10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)
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• Directions •
1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.
Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.
2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.
3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.
Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.
4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.
5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.
Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.
6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.
Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece—just make sure to do it on a counter or cutting board, not on your serving plate.
How to make The best Coconut Cake Recipe
This cake is just so delicious, if you like coconut you will absolutely love this Coconut Cake recipe.
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Laura’s Coconut Cake
• 2 1/2 cups cake flour, plus more for flouring the cake pans
• 2 cups sugar, plus more for un-molding the cake
• 3/4 cups vegetable oil or 1 1/2 sticks of butter
• 1 cup sweetened coconut flakes
• 1 tablespoon baking powder
• 1 teaspoon pure coconut extract
• ½ teaspoon almond extract
• 1/2 teaspoon fine sea salt
• 4 extra-large eggs, at room temperature
• ½ cup whole milk
• ½ cup coconut milk
• Vanilla Pudding
• Heavy Whipping cream
Unsalted butter, for greasing two 9” cake pans or line with parchment paper rounds.
Serves: Makes 2, 9-inch rounds
Position a rack in the center of the oven, and preheat the oven to 350F.
Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Pour into Cake pans.
Toasted coconut
1 cup sweetened coconut flakes Spread the flakes onto a cookie sheet, place into 250° oven until light golden brown.
Pudding
To a small stock pot add 1 cup of whole milk and 1 cup coconut milk and 1 teaspoon coconut extract. Cook over medium heat until thickened. Allow to cool completely in the frig.
9” inch cake pans
Stand mixer
Coconut milk
Coconut extract
Shredded coconut
Cake flour
9” cake pan parchment liners
Baking spray
Vanilla pudding
Cake bands
Turn table
Offset spatula
Pie slicer
Knox Unflavored gelatin
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San Antonio, TX 78270
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Dream Cake Recipe- Danish Coconut Brown Sugar Cake - Drømmekage Opskrift
Dream Cake or in Danish Drømmekage has become popular in recent years. This delicious Danish Coconut Brown Sugar Cake is easy to make too. So since we received several requests for us to make this delicious Dream Cake, we decided to make it for you all. So here is our version.
Dream Cake Recipe -Drømmekage Opskrift
♥ Topping Ingredients ♥
•1/4 cup of whole milk
•1/2 cup salted butter, softened to room temperature
•1 cup light brown soft sugar
•1 1/4 cup of shredded coconut (sweetened or unsweetened)
♥ Cake Ingredients♥
•2 1/4 cups all-purpose flour
•3 teaspoons baking powder
•1/4 cup of salted butter
•3/4 cup of whole milk (yogurt or buttermilk is optional)
•4 medium eggs
•1 1/3 cup of granulated sugar
•1 teaspoon vanilla extract
If you plan to celebrate, add a Danish flag as we did on the individual slices. It is traditional in Danish households to add a Danish flag on a cake when celebrating an event such as a birthday.
Serve with the cake slices either coffee, tea, or milk. It is a wonderful treat to have any time of the day. Enjoy!
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What is Special about this Coconut Cake? It's A Mama's Recipe
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Coconut sponge cake recipe without oven/how to make coconut sponge cake/coconut cake without oven
In this tutorial I am showing you how to make a coconut sponge cake without oven.
Ingredients
Egg 3
Sugar 1/4 cup
Flour 1/2 cup
Coconut milk 3 tablespoon
Grated coconut 1 tablespoon
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Please check my other recipes
Vanilla sponge cake
Carrot cake
Vanilla cupcakes
Chocolate cupcakes
Vanilla loaf cake
Banana cake
Buttercream recipe
How to cover your cake with buttercream
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Music source Music from YouTube Audio Library