Coconut Hot Milk Cake Recipe | Simple and Easy Coconut Loaf Cake Recipe In A Blender
Learn how to make super soft and spongy coconut cake in simple and easy steps! If you like the recipe then pls hit the like button, also don’t forget to subscribe to our channel!
#coconutcake #cake #thezahidsisters #cakerecipe #loafcake #cakeideas #cakemaking #coconutrecipe #recipe #yummy #quickrecipe #easyrecipe #cakes #coconut #howtomake #homemade #spongecake
Ingredients:
Eggs: 02
Sugar: 3/4 Cup
Vanilla Essence: 1 Tsp
Oil: 1/8 Cup
All Purpose Flour: 1 Cup
Baking Powder: 1 Tsp
Milk: 1/2 Cup
Butter: 1/3 Cup
Desiccated Coconut: 1/8 Cup
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This Is The Best Bread Milk Cake I Ever Tasted | Bread Milk Cake Recipe | Milk Bread Dessert Recipe
#bread #milkdesserts #food
This Is The Best Bread Milk Cake I Ever Tasted | Bread Milk Cake Recipe | Milk Bread Dessert Recipe
INGREDIENTS & PROCESS:
4 Slice Of Bread
Pour In Blender
Grind
Roast In Medium Heat For 5 Min.
Making Caramel:
¼ Cup Sugar
1 Tbsp Water
Cook Until Caramelised
1 Cup Milk
Keep Stirring
Add Bread Crumbs
Keep Stirring
½ Cup Powder Milk
½ Tspn Cardamom Powder
Cook Until Separate From The Pan
7 Inch Oil Greased Mould With Baking Paper
Pour
Cool Down
Cut Into Pieces
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How to Make The Most Amazing Coconut Cake| The Stay At Home Chef
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
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✅Ingredients
CAKE:
• 1/2 cup salted butter, softened
• 1/2 cup vegetable oil
• 1½ cups sugar
• 2 teaspoons coconut extract
• 6 large egg whites, room temperature
• 1½ cups coconut milk
• 1/4 cup sour cream
• 3½ cups cake flour
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
FROSTING:
• 16 ounces cream cheese, softened
• 1 cup salted butter, softened
• 1 teaspoon coconut extract
• 3 cups powdered sugar
• 3 cups coconut flakes
✅Instructions
02:05 - How to make coconut cream cheese frosting
1️⃣ Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:16 - In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
3️⃣ 01:15 - Mix in cake flour, baking powder, and salt until just combined.
4️⃣ 01:33 - Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
5️⃣ 02:05 - Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
6️⃣ 02:29 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
7️⃣ 02:40 - Frost and layer cake with frosting and use coconut flakes to coat.
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Toasted Coconut Layer Cake with Kardea Brown | Delicious Miss Brown | Food Network
Calling all coconut lovers: Kardea's fluffy cake is for you.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Toasted Coconut Layer Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
Cake:
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting:
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted
Directions
For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.
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Toasted Coconut Layer Cake with Kardea Brown | Delicious Miss Brown | Food Network
The Perfect Coconut Cake
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Ingredients:
For the Coconut Cake:
6 Egg Whites, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Vanilla Extract
2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)
1 3/4 cups sugar
4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
1 teaspoon sea salt
1 ½ sticks unsalted butter, softened
3 ounces unsweetened coconut flakes
For the Coconut Pastry Cream:
¾ cup Coconut Milk
¾ cup Whole Milk
Seeds from ½ a Vanilla Bean
4 Egg Yolks
⅓ cup Sugar
3 tablespoons Cornstarch
¾ cup Heavy Cream
For the Frosting:
1 cup (2 sticks) Butter, softened
2 teaspoons Pure Vanilla Extract
3 ½ cups Powdered Sugar
7 tablespoons Whole Milk
¼ teaspoon Sea Salt
3 ounces unsweetened flaked coconut
Instructions:
For the Coconut Cake:
Heat oven to 350º F (176º C).
Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
Add the sugar, baking powder, and sea salt. Whisk together to combine.
Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
Use a spatula to fold in the coconut flakes.
Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
For the Coconut Pastry Cream:
Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.
Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.
Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.
Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
For the Frosting:
Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!
Music:
Where I am from Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
and
BenSound
Hot Milk Cake In a Blender | Without Oven | Easy Hot Milk Cake | Hot Milk Cake Recipe | Yummy
#BakingCooking#HotMilkCake#InBlender#WithoutOven#HotMilkCakeRecipe#/Homemade#Yummy#CakeRecipe#PoundCake
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Today I made a beautiful Cake. It is really yummy and tasty.
Hot Milk Cake In a Blender Without Oven
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Ingredients
Egg 2
Sugar 1/2 Cup
Oil 1/4 Cup
Vanilla Essence 1 tsp
All Purpose Flour 1 Cup
Baking Powder 1 tsp
Milk 1/2 Cup
Butter 1 tbsp
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