Moist Easy and Delicious Coconut Cake Recipe| Coconut Cake with Fresh Grated Coconut | Baath Cake
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Moist and Delicious Coconut Cake Recipe | Coconut Cake with Fresh Grated Coconut | Baath Cake | How to Make Coconut Cake with Fresh Coconut | Grated Coconut Cake Recipe
Printable Recipe here -
Ingredients for Coconut Cake
1 Coconut, grated & coarsely ground (approx. 2.5 cups)
200 grams Sooji/Rava/Semolina
200 grams of granulated sugar
150 grams Butter (I used salted butter. Add a pinch of salt to the batter if using unsalted butter)
4 whole eggs
1 tsp baking powder
1 tsp rose or vanilla essence
1 tsp crushed cardamom (about 10 to 12 cardamom pods)
7 or 8 inches baking tin
Bake at 180 deg C for 40 to 45 minutes or until the skewer inserted comes out clean. (Baking time will depend on your oven. Don't overbake the cake)
#coconutcake
#easychristmascoconutcake
#easychristmascake
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1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Step 4
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Enjoy!
HOMEMADE COCONUT CAKE RECIPE
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This Homemade Coconut Cake Recipe is one of the best cakes you'll ever make! It's light and fluffy, the coconut inside gives it a brimming flavor . For Extra flavor, sprinkle shredded coconut. It's been a reader favorite recipe for years and it's one of my families favorites! Tasty with tea or coffee.
1/2 Cup Softened butter(113g)
1/2 Cup Coconut milk(118ml)
1/2 Cup Sugar(100g)
3 Large eggs (lightly beaten)
1/4 Cup shredded coconut, depending on how you like it!(60g)
1 3/4 Cups All purpose flour (sieved)(224g)
2 Teaspoons baking powder
1/4 Teaspoon salt
2 Tbsp Shredded Coconut for Sprinkling on the batter.
Bake at 350°Ffor 45 mins. The Video said otherwise.
The Video did not show when the coconut milk was added. Editing Cons!!! Add after the eggs. thanks
#coconutcake #homemadecakes #coconutrecipes #homemadecoconutcake #coconutdesserts
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Cake Pan
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!
Thanks for watching! Don’t forget to hit the “LIKE”, leave a COMMENT below and SUBSCRIBE! Feel free to SHARE this video too!
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#CocunutCake #CocunutCakeRecipe #HowToBakeCocunutCake
Coconut Cake
A very delicious, moist Coconut Cake, all the ingredient measurements are easy to remember. Fast, easy and so good. The perfect breakfast, snack or dessert recipe.
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Homemade Coconut Cake Recipe From Scratch | With Fresh Grated Coconut | EASY RICE COOKER CAKE RECIPE
Welcome to Rice Cooker Baking with Life Of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
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***** RECIPE STARTS HERE *****
If you LOVE COCONUT, you will go COCO for this Coconut Cake! Easy recipe from scratch using fresh coconut. Using Cake Flour makes this super soft and crumbly. The butter cream frosting is the icing on this cake! Don't skip it. Enjoy!
Homemade Coconut Cake Recipe From Scratch | Easy With Fresh Grated Coconut | EASY RICE COOKER CAKE RECIPES
NOTES:
* 1 cup = 250 ml
* Rice cooker capacity = 1.8 litre or 10 cups
* Important BAKING TIPS & GUIDELINES at the end of each video
INGREDIENTS:
• 1 1/4 cup (175g) CAKE FLOUR
• 3/4 cup (160g) WHITE SUGAR
• 1 1/2 tsp (6g) BAKING POWDER
• 1/4 tsp (1g) SALT
• 3 EGG WHITES (room temp)
• 2/3 cup (160ml) COCONUT MILK
• 1/2 tsp (3g) VANILLA EXTRACT (or coconut extract)
• 1/2 cup (115g) BUTTER (room temp soft)
• 1/2 cup (70g) SHREDDED COCONUTS (rough or finely shredded)
BUTTER CREAM FROSTING
• 1/2 cup (115g) BUTTER (room temp soft)
• 1 cup (130g) POWDERED SUGAR (icing sugar)
• 1 tsp (6g) VANILLA EXTRACT (or coconut extract)
• A PINCH of SALT
• 1/4 cup (35g) SHREDDED COCONUT (rough or finely shredded)
• 2 tbsp (18g) FINELY SHREDDED COCONUT (optional topping)
HOW TO MAKE IT:
1. Prepare your fresh coconut. Grate enough just for the recipe. Eat the rest!
2. In a bowl, mix together flour, sugar, baking powder and salt until well combined
3. In a separate large mixing bowl, add egg whites, coconut milk, vanilla extract and beat for 2 minutes on low speed
4. Mash soft butter into the DRY ingredient then beat for 1-2 minutes until fully incorporated
5. Add half of the dry mixture into the wet mixture and beat for 1 minute. Then add the rest of the dry mixture and beat until creamy and smooth
6. Fold in the shredded coconut with a spatula until incorporate. Batter will be light, airy and very thick
7. Bake in greased and lined pot/pan until tester comes out clean. My new rice cooker seems to stop heating after 2 bake so my cakes and bread are taking a lot longer. Yours may be done sooner so check after 2-3 bake cycles (60-90 min) and bake longer as needed
8. Cool completely if frosting, about 2 hour
9. Beat Frosting ingredients together until smooth and frost your cake as desire. Top with finely shredded coconut if you wish
OVEN BAKING:
Bake in pre-heated oven of 350F (180C) for 40-50 minutes. Ovens varied so check about 40 minutes and bake longer as needed.
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