EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake
EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake
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1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. 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.
Step 4
Bake for 25 to 30 minutes or until done. 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.
Enjoy!
Tom Cruise Sends This Cake For Christmas WHAT DOES IT TASTE LIKE?!
Every Christmas Tom Cruise sends a special white chocolate coconut cake to his friends. Tom Hanks says it's so good, that he'd have it as part of his last meal. Let's see if it really the stuff of legend.
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I adapted this copycat recipe from AllRecipes:
Tom Hanks gushing about Tom Cruise's cake and the inspiration for today's video:
Chapters:
00:00 Intro
0:14 What is the Tom Cruise cake?
1:01 It's Tom Hanks' favorite.
1:35 Doan's bakery.
2:24 Confession. ????????♀️
2:57 Unboxing.
4:40 Homemade reveal.
5:34 Baking instructions.
8:56 Frosting instructions.
10:10 Slicing.
10:42 Tasting the original.
13:07 Slicing.
13:51 Tasting the homemade.
If you want to pretend that you're on the Coconut Cake List too, you can purchase the cake from Doan's Bakery via Goldbelly:
This video is NOT sponsored. Just having some cake time.
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! ????????????????
Italian Wedding Cake - The BEST Coconut Cake Recipe!! With Coconut Whipped Cream!
FULL RECIPE HERE:
The BEST coconut cake ever! Delicate coconut cake layers with coconut milk, coconut whipped cream and toasted coconut! This cake is amazing!
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network