How To make Prize Coconut Cake
1 3/4 Cups Sifted Swans Down Cake Flour
2 1/4 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/2 Cup Butter Or Margarine
1 Cup Sugar + 2 Tablespoons
2 Eggs
2/3 Cup Milk
1 Teaspoon Vanilla
2/3 Cup Baker's Fine Grated Or Angel Flake Coconut
Measure sifted flour, baking powder, and salt, sift together.
Cream butter. Gradually add sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and milk, beating after each addition until smooth.
Stir in vanilla and coconut.
Pour batter into two 8 inch layer pans, lined on bottom with wax paper.
Bake in moderate oven (350) 30 to 35 minutes.
Cool in pans 10 minutes then remove from pans and finish cooling on racks.
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Coconut Cake Recipe | STS Episode 1
At Susan's Truly Scrumptious Cakes, all of our cakes are made from scratch with a whole lot of love. Now I'm happy to share that love with you and my closest friends and family! Join me as we bake classic cakes along side some entertaining guests!
Ingredients:
Cake:
1 cup (2 sticks) butter at room temperature
2 cups sugar
4 eggs at room temperature
3 cups sifted self-rising flour
1 cup coconut milk at room temperature
1 teaspoon pure vanilla extract
Filling:
¾ cup sugar
½ cup sour cream
½ cup cream cheese (room temp)
4 tablespoons milk
½ cup flaked, sweetened coconut
Easy Frosting:
4 cups confectioners’ sugar
1 ½ cups of butter (3 sticks) at room temperature
½ cup shortening
1 tsp vanilla
1 tsp coconut emulsion
Instructions:
Filling:
1. Place all the ingredients in a medium size bowl and mix will a hand mixer.
2. Cover with saran wrap and refrigerate for at least 2 hours before using it (can be done the day before).
Cake:
1. Preheat oven to 350 degrees F.
2. Grease/spray 3, 8-inch cake pans and set aside
3. Sift the 3 cups of flour and set aside
4. Place the butter in the bowl of a standing and with the mixer on medium-high (# x on your Kitchenaid), cream the butter until it becomes fluffy (about 5 minutes); scrap down the sides a few times. If you don’t have a standing mixer, use a hand mixer.
5. Add the sugar to the creamed butter and continue to cream for about 6 to 8 minutes, still on medium-high; scrape down the sides a couple of times.
6. Add eggs to the creamed butter/sugar mixture, 1 at a time and mix well after each egg is added
7. Add the flour in 3 additions and the coconut milk in 2 additions; alternating between the two, starting and ending with flour. Mix until all ingredients are well incorporated, and the batter is smooth (about 5-8 minutes)
8. Add the vanilla and continue to mix for about a minute.
9. Divide batter equally between the prepared pans (a scale can be used to ensure even distribution of batter).
10. 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.
11. Wrap pans with baking strips and bake for 25 to 30 minutes or until done.
12. 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.
Easy Coconut Frosting
1. Using a hand or standing mixer, cream butter and shortening until light in colour and fluffy
2. Add vanilla and coconut emulsion and mix for 1-2 mins.
3. Add 1 cup of sugar, mix on low until it is incorporated and then increase speed to medium-high and mix for 2-3 mins. Repeat for the remaining 3 cups of sugar and then mix for 7-8 minutes.
4. Cover with plastic and set aside
Assembling the cake:
1. spread a dollop of frosting in the center of a cake board (or cake stand).
2. Using a piping or plastic bag, squeeze a healthy ring of frosting on top of the cake, around the edge (note: this will prevent the filling from seeping out] and then spread spoonful’s of filling on the layer, making sure not the flow over the ring of frosting
3. Top with the second layer and repeat the process.
4. Top the last layer and repeat process again.
5. Evening spread frosting on the top and sides of the cake
6. Place the coconut flakes on the top and sides of the cake [NOTE: Do this right after applying the frosting, before it begins to dry.]
TASTING THE FAMOUS TOM CRUISE CAKE!!!
Would you try this cake that Tom Cruise sends every holiday season?!
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Ingredients
For sponge
1cup maida
1tsp baking powder
4 eggs
1tsp vanilla
1cup powdered sugar
2tbsp oil
1/4cup milk
For tender pulp
1 tender coconut
1/4 cup condensed milk
For sugar syrup
1/2cup water
1/4cup sugar
Tender coconut water
Tender Coconut Jelly Cake. ഇളനീർ ജെല്ലി കേക്ക്. Tender Coconut Cake
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