Chocolate cake coconut topping.Chocolate cake.Coconut cake. Coconut pie.Soft and delicious cake.
The aroma of coconut and cocoa fills the house, this wonderful cake with very little sweetness and pleasant, once you make it, you will fall in love with its taste and you will make it every day and enjoy the cake you baked.
00:00 Coconut and chocolate cake texture
00:20 Combine coconut ingredients
02:49 Chocolate cake
05:00 Coconut coating on chocolate cake
05:40 Cutting chocolate and coconut cake
Chocolate cake ingredients
200 grams of flour
150 grams of sugar
170 grams of milk
Liquid oil 100 grams
2 eggs
Cocoa powder 30 grams
Half a teaspoon of vanilla
Baking powder 1 teaspoon
Coconut ingredients on the cake
Coconut powder 130 grams
120 grams of liquid oil
Egg white 130 grams
Powdered sugar 220 grams
Electric oven temperature 165 degrees Celsius for 70 minutes
If your oven is gas, bake the cake at a temperature of 175 degrees
The total material inside the mold is 23 to 25 cm
Half of the ingredients inside the 18 cm mold
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
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:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Bounty Cake | Melt in your Mouth | Chocolate Coconut Cake
????????????Today's recipe “Bounty Cake | Chocolate Coconut Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#bountycake #cake #chocolatecake
INGREDIENTS :
????Pan size: 18cm
Cake batter:
????Eggs - 3
????Salt - 1/2tsp
????Sugar - 80g
????Milk - 40ml
????Oil - 30ml
????Plain flour - 80g
????Cocoa powder - 2tbsp
????Baking powder - 1tsp
Filling:
????Butter - 100g
????Sugar- 80g
????Coconut milk- 200g
????Shredded Coconut - 200g
Topping:
????Dark chocolate -150g
????Heavy cream - 125g
FOLLOW ME:
???? Instagram - @cutnbakedebbie
???? Facebook - @Debbies Baking
???? Twitter - @DebbiesBaking
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RELATED RECIPES:
????APPLE CRUMBLE CAKE RECIPE
????YOGURT APPLE CAKE RECIPE
????APPLE AND AMARETTI CAKE RECIPE
Easy Coconut Cake Recipe
Soft, moist, and fluffy, this Coconut Cake recipe is super easy to make from scratch. The light and tender cake layers are frosted with a rich coconut cream cheese frosting and topped with more shredded coconut, so it’s bursting with sweet coconut flavors. It’ll be the best coconut cake you’ll ever make.
RECIPE:
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Chocolate Coconut Cake | Chocolate Coconut Cake with sweet coconut topping | Coconut sweet
This a moist and delicious chocolate cake with coconut sweet topping.
Ingredients :
60 g Powder sugar
100 g Desiccated coconut
2 Egg whites
80 g Hot oil
2 Eggs
1 tsp Vanillin Sugar or Vanilla extract
100 g Sugar
1/2 cup Milk
1/2 cup Oil
200 g Flour
1 tsp Baking powder
1 Tbsp Cocoa powder
Bake in the preheated oven 180°C/360°F for 40 minutes
Enjoy :)
Vegan Chocolate Cake Recipe
This vegan chocolate cake is the best vegan cake I've ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.
Full recipe:
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No-Bake Vegan Chocolate Oatmeal Cookies:
Healthy Oatmeal Bars:
Vegan Bounty Tart:
3 Easy No-Bake VEGAN Desserts:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk
Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
#vegancake #vegandessert #chocolatecake
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