Toasted Coconut Cake From Scratch
Try this recipe and let me know how it comes out. Makes 2 8” and two 6” rounds or two 12” rounds.
Simple delicious coconut cake.
Recipe
1lb 13oz Sugar
14oz Canola oil
6 Egg yolks (save egg whites)
3 tsp coconut extract
1lb 8oz all purpose flour
3tbs baking powder
1 tsp salt
3 cups Goya coconut milk
6 egg whites whisked
1.5 cups toasted coconut
Cream cheese icing
Toasted coconut to garnish
Toasted Coconut Frosted KETO Layer Cake Recipe
Recipe:
Bullet A: Duncan Hines Keto Friendly Class Yellow Cake with Keto Toasted Coconut Frosting
Macros for one slice of birthday cake:
#4 grams net carbs per slice
# 1 gram of sugar per slice
#11 grams of fat per slice
# 5 grams of protein per slice
The cake mix requires 3 eggs, 1/2 cup warm water, and 3 tablespoons of melted coconut oil. Mix together. I weighed and divided 2.8 pounds of cake batter into two parchment-lined 9-inch circle cake pans. Bake for 24 minutes at 350 degrees.
I let them cool and shifted them into the freezer to firm up for ten minutes before I flipped them out of their pans.
Bullet B: My Fabulous Homemade Keto Frosting:
Using the mixer paddle, combine till smooth:
2 tablespoons butter
1 teaspoon vanilla
8 ounces softened low-fat cream cheese.
4 tablespoons coconut milk
1 1/2 to 2 cups of Swerve Confectioner's sugar
I spread way too much frosting on the cakes. #lessismore #healthierbaking101
Bullet C: Toasted coconut topping:
Melt 1 tablespoon of butter in a cast iron skillet.
Add 1/2 teaspoon salt.
Add 1 teaspoon sugar alternative (optional).
1 cup of unsweetened coconut flakes.
Stir till brown.
I moved this concoction into the toaster oven and broiled it, too, so it was golden brown. Please watch carefully as it will quickly burn.
Bullet D: Frost between and on top of the yellow Keto cakes.
Liberally, sprinkle the toasted coconut in the top layer.
Bullet E: Add tall birthday candles, light them, and wish your beloved ones a beautiful Happy Birthday.
Today's cake tip is:
Honestly, one small piece is sufficient; I ate two bites. We plan to cut the cake into slices and freeze the pieces. It seemed -over -the -top sweet.
Yet, compared to a Costco Cake, this cake rises to the top with more healthy ingredients and less unhealthy ones.
***An Amazing Coconut Cake Recipe *****
2 cups ground almond flour
1/4 cup coconut flour
3/4 cup sugar alternative like Stevia, Monk Fruit, Erythritol, Xylitol, or Trechalose.
(excluding Aspartame, Maltitol, Saccharin, or Sucralose).
2 teaspoons baking powder
1/2 teaspoon salt
5 large eggs
1 /2 cup softened butter
1/4 cup coconut oil melted
2 teaspoon vanilla
1 cup of unsweetened coconut flakes
Combine ingredients and bake at 350 degrees for 45 minutes.
Heart to heart:
Ariella, Alexandria, Gabriella, Angie, and Raymond Joy:
We love and adore you with every mortal cell in us. We support each of you as you journey through each year of life in this imperfect and ever-changing world. We are so proud of you, and you know how much we love to be together because you are our greatest JOY and treasure. We love you beyond our human words.
We are for you.
We believe in you.
Our hearts and doors are unconditionally open.
Love,
Nana and Papa Walen
It's a joy as grandparents to bring your family encouragement, love, peace, and unity. I hope we model faith, love, and self-care.
We help one another.
We are family!!
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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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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PRINTABLE RECIPE: ????️ ????️
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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 and Almond Layer Cake
How to make an awesome easy coconut layer cake
Homemade Coconut Cake
This homemade triple-layer coconut cake recipe with cream cheese frosting and toasted coconut is the ultimate go-to cake dessert. You won’t believe how moist and flavorful this cake is.
Coconut cake is a classic Southern cake consisting of layers of coconut-flavored white sponge cake coated in cream cheese frosting and then covered in coconut flakes or shreds. The recipe for coconut cake was first recorded in the Mineral Point Tribune in 1869 as “cocoanut cake.” The early version of the recipe also used meringue as the icing but has since moved onto the more common cream cheese buttercream.
This cake is incredibly moist and has just the right coconut flavor. Coconut cake is great to serve up during the summer months as the coconut flavor evokes a tropical feel. I prefer to serve this cake at room temperature so that the frosting is soft, which will immensely complement the flavors of the cake layers.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
For the Cake:
• 3 1/3 cups all-purpose flour
• 7 tablespoons cornstarch
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon coarse sea salt
• 1 packed cup of sweetened coconut shreds
• 1 ½ cups softened unsalted butter
• 2 cups granulated sugar
• 2 teaspoons coconut extract
• 7 egg whites
• ½ cup neutral-flavored oil
• Liquid from 1 15-ounce can full fat coconut milk
For the Frosting:
• 2 x recipes for but cream frosting using coconut extract instead of vanilla extract
• Coconut cream from 1 15-ounce can full fat coconut milk
• ½ recipe for toasted coconut
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