Lemon Lamb Coconut Cake Swiss Meringue Buttercream
Written Instructions On Blog:
Previous Video Meringue Cookies:
How To Cut and Frost Cake:
Lemon Coconut Cake Recipe
Makes (2) 8-inch Cakes
1 lb (16 oz or 454 grams) Granulated Sugar
8 oz (228 grams) Unsalted Butter (Softened)
2 3/4 oz (77 grams) Lemon Curd
2 Tbsp (30 ml or 28 grams) Fresh Lemon Juice
Zest of 3 Lemons
12 oz (340 grams) Cake Flour
1 Tbsp (12 grams) Baking Powder
1/2 tsp (2.5 grams) Salt
8 oz (228 grams) Shredded Coconut
5 large eggs
8 fl oz (237 ml or 228 grams) Whole Milk
2 tsp (10 ml or 10 grams) Vanilla Extract
Swiss Meringue Buttercream
12 oz (355 ml or 340 grams) Egg Whites
1 1/2 lb (24 oz) Granulated Sugar
3 lb (48 oz or 1.36kg) Unsalted Butter
2 tbsp (30 ml or 1 oz) Vanilla Extract (Or Almond, Lemon)
Etc: 10 oz Premade lemon curd or more for filling, red/pink, and black food coloring
Lemon Coconut Cake Recipe
Directions for Cake:
1.) Using a stand mixer in the largest bowl cream together butter, sugar, lemon curd, lemon juice, and the zest on low speed with the paddle attachment for 5 minutes. Stop and scrape the bowl and mix for 1 more minute. What I really love about this recipe is that it uses lemon curd in the batter.
2.) In a large bowl sift together flour, baking powder, salt, basically all the dry ingredients. Set this bowl aside.
3.) In another bowl whisk together eggs, milk, and vanilla.
4.) Alternate the milk mix and the dry ingredients into the creamed butter in three stages. So we take turns adding the milk and flour giving the batter time to absorb everything. Lastly, stir in the coconut flakes.
5.) Bake at 350 F these in two 8 inch pans lined with parchment paper or brown paper bags and bake for 40-45 minutes or until it passes the toothpick test.
Directions for frosting:
1.) Whisk egg whites and sugar in a bowl together over a double boiler until the temperature hits 140F using a thermometer.
2.) Throw this all into a stand mixer with a whisk attachment and whisk this until the egg whites have become stiff and the bowl of the mixer is room temperature and no longer hot or warm when you touch it. Cut butter up into cubes.
3.) Gradually add in th butter in four parts, 15 seconds each. Beat this until light and fluffy. Scrape the bowl and add in the vanilla. It may look like its curdling, but you just need to keep whipping this up
Cake Assembly:
1.) Gently remove the cake from the pans once its cooled. Running a knife around the edges. Using a cake leveler from wilton to split this cake in half, you can also use a bread knife.
2.) Using a 21 star tip from wilton. And I’ll be using this to make the rosette design, and basically on the entire cake really.
3.) Pipe some frosting around the cake, this is called a dam that keeps the filling from squeezing out from the cake. Be a little generous and go around three times because we’re using lemon curd for a filling and it may drip out. Just spoon on the lemon curd and spread it out.
4.) Place on a cake layer, and add more buttercream to this, but for this layer I’m going to add on buttercream because i want more of this buttercream in here. So I’m just piping a circle of buttercream and filling it up
5.) The last layer is going to be lemon curd, I’m triple adding this frosting dam and spreading on the lemond curd, and placing the last and final cake layer.
6.) Pipe frosting into the cracks
7.) Crumb coat the entire cake. Then add a thick layer of frosting on top. If you feel like you need to, place the cake alone in the fridge to firm up. and the frosting will seal in the moisture.
8.) Pipe on rosettes going in a circle, and another circle around it the opposite direction. if it makes any easier for you, you could make them the same direction. Going onto the top of the cake, I’ll be piping the same design. Rosettes around the cake in a circle. 9.) Pipe some reverse shells around the sort of hairline of the sheep just to frame the face. Build on one spot, and twist it over, and you just keep doing the same thing over and over, but each shell has to twist the opposite direction. Dye some of the frosting black, and pink. I used just in a ziplock bag with the ends snipped very small. And I piped on sleeping U eyes and some eyelashes. a dot for the nose, a smiley face mouth, and some pinks for the cheeks.
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Làm bánh khoai mì nướng dừa non theo cách này thơm ngon nhanh gọn qúa/Casava cake recipe
Nguyên liệu / ingredients
500 gr khoai mì / casava
1 Tbsp bột nếp / sweet rice flour
60 gr sữa đặc / sweetened condensed milk
60 gr dừa non / young coconut meat
60 ml sữa tươi / milk
1/ 4 tsp muối / salt
1 trứng / eggs
1 ống vani / vanilla
60 gr dừa non bào sợi /shredded coconut
***Muối mè / Sesame salt
2 Tbsp đường / sugar
1/4 tsp muối / salt
2 tsp mè rang vàng /Sesame
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Sweet Flaky Coconut Nibbles - Using Just 2 Ingredients! | Kook With Kim
Hello everyone! I hope you all enjoyed this video & try out this simple sweet coconut nibbles recipe!
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Kim.
video edited by editinghacksbylala
Southern Coconut Pineapple Cake Recipe - Fluffy Coconut & Pineapple REALNESS | Cooking With Carolyn
How to Make Real Fluffy Southern Coconut and Pineapple Cake Recipe
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Kim's Mom Teaches Me To Make Cassava Khmer Bak-Bin Cake
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Kim's Kitchen - Coconut Cream Pie Recipe #coconutcreampie
I seriously go nuts for coconut anything, so you can imagine how this Coconut Cream Pie makes me especially happy with its delicious coconuty custard filling and beautifully light, whipped cream topping. What I also love about it is that you can make the pie crust two days ahead to save time for
a busy day or if you’re planning on having guests!
There are three main steps for this pie:
1. The pie crust (which you can use for all kinds of fruit pies)
2. The coconut custard filling.
3. The super-easy whipped cream topping.
Really simple steps for a pie that is so creamy and divine that it will take you to coconut heaven. I promise, you will want to make this over and over again!
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Recipe: Chill the Pie Crust for at least 2 hours before baking!
For the Pie Crust:
- 1 ¼ cups (170 g) flour
- ½ teaspoon (2.5 g) salt
- 1/3 cup (76 g) cubed cold butter
- 4-5 tablespoons (60 - 75 ml) ice-cold water
For the Coconut Custard Filling:
- 4 large egg yolks (room temperature)
- ¼ cup (30 g) cornstarch
- 1 (14 oz) (400 ml) canned coconut milk
- 1 cup (240 ml) cream (or half cream half water, or if you’re in the U.S., “half and half”)
- 2/3 cup (130 g) granulated sugar
- ¼ teaspoon (1.25 g) salt
- 2 tablespoons (30 g) butter, softened to room temperature
- 1 teaspoon (5 ml) pure vanilla extract
(optional: ½ teaspoon (2.5 ml) coconut extract)
For the Whipped Cream Topping:
- 1 ½ cups (360 ml) cold whipping cream
- 3 tablespoons (20 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- optional for garnish: coconut flakes and toasted shredded coconut
Bon-appétit!
Hindistan Cevizli Pie (Turta) Tarifesi:
Turta’nın hamuru için:
- 170 g un
- ½ tatlı kaşığı (2.5 g) tuz
- 76 g soğutulmuş küçük küp küp tereyağı
- 4-5 yemek kaşığı (60 - 75 ml) buzlu su
Turtanın içindeki Hindistan Cevizli Muhallebi için:
- 4 yumurta sarısı (oda sıcaklığında)
- 30 g (2 yemek kaşığı) mısır nişastası
- 1 konserve (400 ml) hindistan cevizli sütü kreması
- 1 paket (240 ml) krema (yada yarım paket krema ve 120 ml su)
- 130 g toz şekeri
- 1 çeyrek tatlı kaşığı (1.25 g) tuz
- 30 g oda sıcaklığında tereyağı
- 1 tatlı kaşığı (5 ml) vanilya ekstresi yada 1 paket vanillin
(isteğe bağlı: ½ tatlı (2.5 ml) kaşığı hindistan cevizli aroması
Hindistan Cevizli Turta’nın üstü için:
- 360 ml soğuk krema
- 3 yemek kaşığı (20 g) pudra şekeri
- 1 tatlı kaşığı (5 ml) vanilya ekstresi yada 1 paket vanillin
- İsteğe bağlı: kremanın üstünü süslemek, hindistan cevizi tozu ve gevreği
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INSTAGRAM’dan da takip edin:
Yapılışı: Hamuru için:
1. Unu ve tuzu karıştırıp, tereyağı ekleyin ve bir çatal yardımıyla tereyağı ezerek unuyla karıstırın.
2. Bir kaşık su ekleyin ve karıştırmaya devam edin. Hamur kıvama gelene kadar karıştırın.
3. Streç filmiyle sarıp buzdolabında 2 saat bekletin. Kullanmadan önce, oda sıcaklığında 20 dakika bekletin.
4. Oda sıcaklığına gelmiş hamuru hafif unlanmış tezgahın üstüne oklavayla içten dışa doğru açın, sonra hamuru turta kabına alıp şekil verin. Çatalla hamura delik yap ki eşit bir şekilde pişsin. Buzdolabına en az 30 dakika, yada üstünü streçleyip 2 gün kadar bekletebilirsiniz.
5. Fırını 200 C’ye ısıtın. Hamurun üstüne fırın kağdı sonrada kabarmasın diye ağırlık koyun yada bir bardak kurufasulye koyun. 15 dak fırında pişirin. Kenarlar hafif kızarınca, fırından çıkarın ve soğumaya bırakın.
Muhallebesi için:
1. Küçük bir kasede yumurta sarılarını ve nişastayı karıstırın.
2. Bir tencerede hindistan cevizi sütü, kremayı, şekeri ve tuzu çırpın.
3. Ocağı orta ateşte kaynamaya başlayıncaya kadar ara ara çırpıcı ile karıştırarak pişirin. 2 dakika kadar kaynasın sonra ateşi düşürün (orta-düşük ateşi olsun).
4. Kaynadıktan sonra, başka bir kaseye yarım bardak muhalebeyi alıp, sürekli çırparak, yumurtalı ve nişastalı karısıma ekleyip sonra, bu yumurtalı karışımı da tenceredeki kalan muhalebiye ekleyin ve hızlı bir şekilde çırpmaya özen gösterin.
5. Muhallebi kısa bir sürede yoğun bir kıvama geleceğini göreceksiniz. Bu noktadan sonra, hala çırpırarak bir dakika daha pişirip sonra ocağı kapatıp ve ocaktan alın.
6. Muhallebiye, tereyağı, vanilyayı ve kullanmak isterseniz, hindistan cevizi aromasını ekleyip, iyice karıştırın.
7. Pişirdiğiniz ve soğutuğunuz turtanın bazın üstüne direk olarak sıcak muhalebeyi dökün. Hemen ardından streç filmi alıp, muhalebiyi değeyecek şekilde üstüne kapatın (filim oluşmaması için) ve oda sıcaklığında soğuması (1 saat), sonrada buzdolabına en az 3 saat yada tercihen bir gece bırakın.
Üstü için: 1. Kremayı, şekeri ve vanilyayı mikserde 4 dakika kadar çırpın. Orta sertlik oluncaya kadar. 2. Kremayı turtanın üstüne yayın. 3. Dilerseniz, kremanın üstüne de hindistan cevizi tozu ve gevreği ile süleyebilirsiniz.
Afiyet olsun!