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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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
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Simple Jam & Coconut Cake/gawa's kitchen/Easy dessert for the cold rainy days/Southafricanyoutuber
Disclaimer Recipe credit unknown
Not my recipe I did not create it.
Tried And Tested by gawa's kitchen
Ingredients
350g castor /granulated sugar /1+3/4 cup
350g butter/margarine
6 Eggs
2 teaspoons vanilla essence/extract
350g Cake flour/2+3/4 cup
1 teaspoon baking powder
3 Tablespoons milk
preheat oven 170 degrees Celsius
bake for 20 minutes
Turn down heat to 150 degrees Celsius
and bake for another 20 minutes or until toothpick comes out clean.
ps because of the high butter content in the cold weather your Cake will become a bit stuff the following day but pop in microwave for a few seconds and it will be as if it just came out the oven ????
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COCONUT CAKE RAFFAELLO
Today I want to show you how to make one of my favorite cakes - Raffaello. Tender and light coconut sponge cake with sweet, rich and delicate coconut filling will certainly become the hit of any festive table.
COCONUT CAKE RAFFAELLO RECIPE -
INGREDIENTS FOR THE CAKE:
3 eggs at room temperature
80g sugar
50g sifted flour
25g cornstarch
1/4 tsp salt
1/2 tsp baking powder
35g shredded unsweetened coconut
INGREDIENTS FOR THE FILLING:
320g sugar
300ml cold milk
40g cornstarch
2 eggs (or 4 egg yolks)
100g unsweetened shredded coconut
500ml heavy whipping cream
2 tsp vanilla sugar or vanilla extract
INGREDIENTS FOR DECOR:
Sweetened shredded coconut
Roasted almond petals (optional)
Raffaello candy (optional)
MY LATEST RECIPES:
Beef and Potato Pie
Vanilla Cake with Fresh Strawberry Filling
Vanilla Butter Cake Recipe
Piping Buttercream Roses for Beginners
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The most delicious flourless coconut cake recipe | YUMMY RECIPES
The most delicious flourless coconut cake recipe by YUMMY RECIPES . This delicious cake recipe is so easy to make so every one can make it . Simple and quick recipe .
INGREDIENTS :
3 eggs
150 grams ( 1 cup ) sugar
10ml ( 1 tablespoon ) vanilla extract
pinch of salt
250 ml ( 1 cup ) whipping cream
250 grams ( 2 1/2 cups ) coconut flakes
7 grams ( 1 teaspoon ) baking powder
50 grams cherries / soured cherries
22x22 cm baking tray size
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#yummy_recipes #flourlesscakerecipe #coconutcake
Tender Coconut cake | How to make tender coconut cake | Sponge cake recipe
Recipe#24
#tendercoconutcake #birthdaycake #cakerecipe
Hey guys!!!
Welcome back to my channel!! If you guys are new here, do subscribe and join the notification squad for more recipes, vlogs and cooking related content.
Today’s video is super special as it’s my birthday cake!! For this years birthday, I made a super moist and delicious Tender Coconut cake. I have always wanted to have a really elegant and pretty cake so I went for an ombre theme with flowers and gold pearls!
Don't forget to leave a comment below for more recipes. And do share your culinary creations with me on my Insta:
Lakshmi
Check out my other cakes here:
Tres Leches cake:
Red velvet Doll cake:
Eggless Chocolate cupcakes:
Strawberry & nuts cake:
Check out my other videos here:
Butter Chicken:
Cheese burst Pizza:
Chicken Shawarma:
Gulab Jamun:
Beetroot Cutlet:
Ingredients:
Sponge Cake:
All-purpose flour (Maida) ¾ cups
Eggs 3 medium
Sugar (powdered) ¾ cup
Milk powder (Amulya / Nestle) 1 tbsp
Baking powder ½ tsp
Baking soda ¼ tsp
Cooking Oil (flavourless) 2 tbsp
Milk (I used coconut milk) 2 tbsp
Vanilla essence 1 tsp
Tender coconut filling:
Tender coconut pulp from 2 large coconuts
Condensed Milk 4 tbsp
Sugar as needed
Simple syrup
Tender coconut water from 1 large coconut
Condensed Milk 2 tbsp
Sugar as needed
Coconut whipped cream:
Whipping cream 2 ½ cups
Powdered/icing sugar 1 cup
Tender coconut filling 4-5 tbsp
(for flavouring filling cream)
Oven settings:
OTG:
Pre heating: At 170C, both coils, for 10 mins
Baking: At 170C, bottom coil, for 30-35 mins
(Each oven is different start with 20 and go up if needed)
Stove Top: Use a heavy bottom Kadhai with a ring placed in. The kadhai should have a lid.
Pre heating: At medium flame, for 10 mins, with lid on.
Baking: At medium flame, for 30-35 mins, with lid on.
Watch the video to learn how to make this lovely cake!!.
Gâteau Basque Cake recipe & Coconut Rum Cream (vegan végétalien)
ASMR version:
Ingredients:
Crust: Sugar - 90g. Vegan butter, softened - 125g. Vanilla extract - 1 tsp. Almond flour - 50g. All-purpose flour - 170g. Baking powder - 2g. Soy milk, unsweetened - 1 tbsp.
Glaze: Maple syrup - 1 tsp. Soy milk, unsweetened - 20 ml.
Filling: Soy milk, unsweetened - 30g. Dried safflower - ½ tbsp. Sugar - 30g. Vegan butter, softened - 50g. Vanilla extract - 1 tsp. Rum - 1 tbsp. Almond flour - 10g. All-purpose flour - 40g.
Sauce: Rum - 2 tbsp. Coconut milk - ½ cup. Maple syrup - to taste. Salt - pinch. Cornstarch - 1 tsp or more. Water - 1 tbsp or more to dilute cornstarch.
Rum (to flambe) - 2 tbsp
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