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A moist cake that is guaranteed to be a crowd pleaser. It's easy to make, delicious and packed full of coconutty goodness. You can decorate it with your favourite icing, if desired.
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This cake recipe also does well baked in layers. It will make three 20cm layers. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.
Excellent recipe, very easy to make. Cake tasted amazing, I couldn't find coconut essence in my local supermarket so I used vanilla essence instead. Friends and family loved it, tastes great with custard too. Remember to alter cooking times depending on the depth of the cake.-04 Dec 2010
absolutely delish..my son loves it-09 Mar 2012
I halved the ingredients and used fructose (which i had ground to give a finer texture) in place of the sugar. Baked for 40 mins in a 9inch round tin and it came out dense and moist, very yummy although next time would probably use a little less of the fruit sugar as was very sweet!-27 Jul 2013
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! Looking for the perfect.
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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!
Looking for the perfect coconut cake that doesn’t skimp on coconut flavor? Look no further. This is the absolute perfect coconut cake. It uses a combination of coconut milk, coconut extract, and coconut flakes to give you as much coconut flavor as possible.
Yes it can! This recipe will make about 24 cupcakes. They will need to be baked at 350 degrees for approximately 15 to 18 minutes. Fill the cupcake liners about 2/3rds of the way full.
Yes you can! No adjustments will need to be made to the recipe except for the baking time of the cakes. As written, the recipe makes 3 thin layers. No adjustments are required to the ingredients to make a two layer cake. Simply add approximately 5 minutes to the baking time.
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 24cm round cake tin.
First make the sponge cake. In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Sift the flour and baking powder into another mixing bowl. When the egg whites are stiff, add the sugar and carry on whisking. Once the mixture is firm, add the egg yolks, whisking continuously. Add the flour/baking powder and the spices and carry on whisking for another 2-3 mins. Pour the batter into the prepared tin and place in the oven for 20-25 mins, until well risen with a nice golden top. Remove the cake from the oven and leave to cool in its tin.
To make the coconut cream, pour the coconut milk, condensed milk, cornflour and water in a saucepan and simmer for a few minutes, stirring constantly, until thick and creamy. Add the rum and lime zest and leave to cool.
When the cake is cool, turn it out on to a piece of greaseproof (or waxed) paper. Slice it in half horizontally, with the cut sides facing up. Sprinkle some rum over the cut sides. Spread some of the coconut cream evenly over both sides, then sandwich them together. Spread the remaining coconut cream over the top of the cake and all around the sides.
To decorate, break open the coconut and scoop out the flesh. Peel and discard the brown skin. Wash the coconut flesh under cold water before grating it finely. Sprinkle all over the cake until completely covered and scatter glacé cherries on top, if desired. Place it in the refrigerator for at least 4 hours before serving.
via Sweet Cookie Pie, Youtube.
Separate 3 eggs into a medium bowl. Put the egg whites in a small bowl and the egg yolks in a large bowl.
Whip egg whites with a mixer starting at low speed and gradually increasing to high speed. Once the mixture is light consistency, add 3 tablespoons of granulated sugar.
Continuously beat for 3-5 minutes until glossy and stiff peaks form.
Beat egg yolks until broken up, add 3 tablespoons of granulated sugar until it becomes a light yellow color.
Sift in 3 tablespoons of cake powder. Mix until well combined, folding in flour. A spatula works best.
Add in meringue, fold it in by scooping and folding one third at a time. The Batter should be nice and smooth.
Line a 5-inch (12cm) cake pan with parchment paper sides and bottom. Fill up with batter. Give a shake and tap to remove air bubbles.
Bake at 320F or 160C for 20-25 minutes or until a toothpick comes out clean.
Set on a cooling rack. Once cooled, remove parchment paper carefully.
Start slicing layers evenly.
Here, you will find a collection of 'East-Indian recipes' as well as other Indian and non-Indian recipes that our catholic families make in India. In these modern times, it is not uncommon for us to teach our kids brownies, pizzas, macarons, or artisan bread in our home. I hope that you will use all my recipes weather, East-Indian, Goan, Anglo-Indian, or non-Indian
Prepare the Cake Layers: Preheat oven to 325°F. Coat 3 (8-inch) round cake pans with baking spray, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add lemon zest (if using), vanilla, and coconut extract beat just until combined, about 30 seconds.
Sift together cake flour, baking powder, and salt in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
Beat egg whites with an electric mixer on high speed until stiff peaks form (don&rsquot overbeat, or they will be dry), about 2 minutes. Fold about one-third of beaten egg whites into cake batter fold in remaining egg whites in 2 additions. Spoon batter evenly into prepared cake pans (about 2 ⅓ cups batter per pan).
Bake cakes on middle rack in preheated oven until a wooden pick inserted in center of cakes comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove cakes from pans place directly on wire racks. Cool completely, about 1 hour.
Meanwhile, prepare the Coconut Cream Frosting: Beat butter and cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating on low speed until combined, about 1 minute. Increase mixer speed to medium-high gradually add cream of coconut, vanilla, and coconut extract, beating until smooth and fluffy, about 2 minutes.
Transfer 3 tablespoons of the frosting to a small bowl stir leaf green food coloring to reach desired shade of green. Spoon into a piping bag fitted with a small round tip. Transfer 1 tablespoon of the frosting to a separate small bow stir in super red food coloring to reach desired shade of red. Spoon into a piping bag fitted with a small round tip. Let remaining frosting stand, covered, at room temperature until ready to use or up to 1 hour.
Assemble the cake: Place 1 layer on a serving plate or a cake stand. Spoon 1 cup Coconut Cream Frosting into a ziplock plastic bag. Snip a ½-inch tip off 1 bag corner. Pipe a ring of frosting just inside the top edge. Spread with half of desired filling (if using the Whipped Chocolate Ganache Filling, spread with 1 cup filling), spreading to edge of piped frosting. Repeat process once with 1 additional Cake Layer, frosting, and filling. Top with remaining layer. (If using ganache filling, reserve any remaining for another use.) Spread cake top and sides with a thin layer of the remaining frosting. Refrigerate, uncovered, 1 hour. Spread remaining frosting over top and sides of cake. Gently pat coconut around bottom edge of cake and about 1 inch up sides. Sprinkle coconut on top of cake. Pipe green frosting in a garland pattern around sides of cake pipe red frosting on garland to resemble berries. Insert Peace Dove Cookies into top of cake.
Preheat the oven to 180C/170C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with buttered baking paper.
Cream the butter and caster sugar together for 3–4 minutes, or until pale and light – this is easiest using a free-standing mixer but an electric hand-whisk works well too. Scrape down the sides of the bowl with a rubber spatula from time to time.
Gradually add the eggs, mixing well between each addition. Add the vanilla extract and lime zest and mix again. Sift the flour, baking powder and salt into the bowl, add the desiccated coconut and coconut cream and beat again until the mixture is smooth and the ingredients are well combined.
Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until the cakes are well-risen, golden-brown and a skewer inserted into the middle comes out clean.
Leave the cakes to cool in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.
Reduce the oven temperature to 150C/140C Fan/Gas 2. Tip the coconut chips onto a baking tray and cook for 2–3 minutes, or until very lightly golden at the edges. Leave to cool.
To make the coconut icing, beat the butter until really pale and light using a free-standing mixer or hand-held electric whisk. Gradually add the icing sugar, mixing well between each addition. Slowly add the coconut cream and mix again. Finally add the vanilla, lime zest and a pinch of salt and mix until well combined.
Place one cake on a serving plate and spread the top with 4 tablespoons of the coconut icing. Top with the second cake. Cover the top and sides of the whole cake with the icing, spreading smoothly and evenly using a palette knife. Scatter the toasted coconut flakes over the top to serve.
Coconut cream varies enormously in thickness from brand to brand. Some have the consistency of softly whipped cream while others are more like rich coconut milk, but all are more intensely flavoured than coconut milk.
This jam and coconut sponge cake is so nostalgic and a reminder of school days - and so simple to make! Feel free to use strawberry jam instead if you prefer.
butter, softened, plus extra for greasing
Whipping the eggs till fluffy and light is key in making a good sponge cake.
I use oil for making sponge cake moist. You can use melted butter instead of oil.
Don’t over bake sponge cake. If you over bake it will turn dry. So bake it just right. Also if you over bake sponge cake, you can make it moist by brushing it with some simple syrup.
Because coconut flour is not a grain-based flour, it is non-inflammatory. It does not enzyme inhibitors like many nut and seed flours, which can wreak havoc on digestion. It is also full of healthy fats from coconut oil, which are primarily medium-chain saturated fatty acids (MCTs). MCTs have been shown to improve metabolism. The body uses them quickly for energy rather than storing them in fat tissue. It also is very low in Omega-6 oils. Read more HERE about how Omega 6 oils are making us sick.)
A simple coconut loaf cake sponge topped with raspberry jam and coconut – the best jammy coconut loaf cake!
This is yet another insanely highly requested recipes, and it is FINALLY here! I honestly question why I didn’t post this recipe sooner as it is such a classic bake and everyone adores it… so apologies that it took so long!
I have baked this recipe many times just for myself because I love the combination of raspberry jam and desiccated coconut, but I just never got round to posting the recipe for it! It’s such a simple bake but so insanely good!
I wasn’t sure what form of cake bake to do for this because there are so many… cupcakes, round cakes, drip cakes, tray bakes etc… but I went for loaf cake. I still adore loaf cakes so so much and I knew this would go down well with it too!
The actual sponge for this recipe is incredibly simple – for eggs (I nearly always use medium in my house), with self raising flour, baking spread/unsalted butter, and sugar. As this is meant to be a light cake, I used caster sugar for a lighter flavour!
The coconut for this comes from the desiccated coconut – sometimes it can be a bit of a weird one as it’s so light, it doesn’t sound like you are going to use enough – but you really do! the desiccated coconut bulks out the cake ingredients perfectly.
When I am creating the base sponge mix, I weigh my 4 medium eggs in their shells to get a weight. Say its 211g, I then use 211g of self raising flour, baking spread, and caster sugar for the sponge – then, I add in the desiccated coconut and mix!
I used the Tala 2lb loaf tin for this as always, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!
The good thing is with this bake is once the sponge has been baked and cooled… it’s SO EASY TO DECORATE! Honestly all you have to do is top the cake with your chosen jam (like I said, I use raspberry), and then sprinkle on some desiccated coconut!
I didn’t mind posting this cake even though it’s fairly similar to my coconut loaf cake, but as that post is so so old I thought this one would be good new! Serve this beauty as it is, or with some custard for the ultimate dream!
If you have any questions about the recipe, then leave them below in the comments!! Enjoy! x