Coconut cake, simple easy and quick to make.
How to make a simple quick and easy Jam & Coconut cake, foolproof step by step instructions.
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Ingredients:
175g / 6½oz Self raising flour, If using plain or all purpose flour add extra 1½tsp baking powder
120g / 4½oz Granulated sugar
175g / 6½oz Vegetable or Sunflower oil
4 Large eggs
30g / 1oz Desiccated coconut
1tsp Baking powder
1tsp Vanilla extract
¼tsp Salt
Jam and extra Coconut for topping
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Merry Go Round By Dan Lebowitz
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Fresh Coconut Cake Recipes are in our Vol. 1 Cookbook. Here are the free downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fresh Coconut Cakes 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.
#collardvalleycooks #coconutcake #coconutcakerecipe
Purchase Collard Valley Cooks Cookbooks:
Fresh Coconut Cake (recipes are in our Vol. 1 Cookbook)
***PREPARE WHITE LAYERS -COOL scroll down page
BUTTERCREAM ICING:
1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy. Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling. This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEARVANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour
and mix 2 minutes on medium speed. Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do
not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
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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.
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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How to Make Rum Cake with Coconut Glaze with Chef Lesli
Do you have a sweet tooth?
Chef Lesli can help fix that! She shows us how to make an incredible Rum Cake with Coconut Glaze.
Find the recipe here:
Very Moist & Fluffy Coconut Cake Recipe
This Cake Recipe is special and a Must- Bake....
Watch the full video and Learn....
#coconutcake #moistcoconutcake #cakerecipes
How to make Mango Custard Coconut Cake with coconut glaze
#mango cake #coconut cake #custard #pudding
mango custard puree
1 cup milk
1 cup sugar
1/2 cup custard
1 ripe mango
cake
1 cup flour
2 eggs
1/8 cup cooking oil
1/8 freshly grated coconut
coconut glaze
1 cup sugar
1/4 cup coconut milk
Coconut Cake with a silky coconut glaze
#chattingwithchops #coconut cake #cakerecipes
Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and / or low calorie bakes.
I also have a fun new travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.
Versatile Coconut Cake and Coconut Glaze
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fine dried shredded unsweetened coconut
3/4 cup granulated sugar
2 eggs, at room temperature
2/3 cup well-stirred unsweetened coconut milk
8 tablespoons (1 stick) unsalted butter, melted
Directions
Preheat the oven to 350°F. Grease an 8 by 2-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. Alternatively, grease the pan and dust with coconut, shaking off any excess.
Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
Add the coconut and sugar to the flour mixture and whisk to combine.
In a small bowl, whisk together the eggs and coconut milk.
Gradually add the wet ingredients to the dry ingredients and stir until combined.
Finally, add the melted butter and stir until smooth.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
Remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment paper, and cool on a wire rack.
email - chattingwithchops@gmail.com instagram : chattingwithchops
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