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Coconut Cake Recipe

  • Ingredients: 42
  • Serves: 10

Coconut cake with all-purpose flour, baking powder, salt, sticks unsalted butter, softened, sugar, vanilla, large eggs at room temperature, whole milk at room temperature, unsweetened desiccated coconut.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • 1 tsp. vanilla
  • 3 large eggs at room temperature
  • 1 cup whole milk at room temperature
  • 1 1/2 cups unsweetened desiccated coconut

Cake

  • 3 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1 cup unsalted butter, room temperature
  • 2 cups golden brown sugar
  • 6 large eggs
  • 1 cup seedless blackberry jam
  • 3/4 cup buttermilk
  • 1 cup walnut pcs. , toasted, chopped

Icing

Frosting

For mascarpone cream

  • Special equipment: parchment paper

Assembly:

  • Chocolate Glaze
  • 1/4 cup roasted hazelnuts

To serve:

Berry compote

Directions

  1. Step 1 Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment.

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  2. Step 2 Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy.

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  3. Step 3 Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth.

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  4. Step 4 Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack.

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Nutrition information

Calories 437 Carbohydrates 49 g (16%)
Fat 25 g (38%) Protein 6 g (12%)
Saturated Fat 16 g (81%) Sodium 190 mg (8%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 6 g Cholesterol 107 mg (36%)
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Coconut Cake Recipe

  • Ingredients: 13
  • Serves: 8

Coconut cake with 14-ounce package sweetened shredded coconut, hot water, sticks butter, softened, sugar, eggs, mochiko.

Ingredients

  • 1 14-ounce package sweetened shredded coconut
  • 2 cups hot water
  • 2 sticks butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 lb. mochiko

Cupcakes

  • 3 large egg whites

Frosting

  • Candied Kumquats

Filling

For ganache

  • Special equipment: an 8-inch springform pan; parchment paper

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 In a bowl, soak the coconut in the hot water. In a separate bowl, cream the butter and sugar. Add the eggs one at a time, mixing until the egg is completely incorporated before adding the next one.

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  2. Step 2 Add half the mochiko and mix until completely incorporated. Add half the coconut and water and mix until completely incorporated.

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  3. Step 3 Add the remaining mochiko and mix until completely incorporated. Add the remaining coconut and water and mix until completely incorporated.

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  4. Step 4 Bake for approximately 45 minutes or until the edges are slightly brown. Cut into squares to serve.

Nutrition information

Calories 906 Carbohydrates 119 g (40%)
Fat 45 g (69%) Protein 10 g (20%)
Saturated Fat 32 g (158%) Sodium 189 mg (8%)
Polyunsaturated Fat 2 g Fiber 4 g (14%)
Monounsaturated Fat 8 g Cholesterol 200 mg (67%)
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Coconut cake recipe

  • Ingredients: 10
  • Serves: 8
  • Prep: 25 mins
  • Bake: 1 hour 30 mins
  • Level: easy

Coconut cake with dessicated coconut, milk, margarine, white caster sugar, egg(s) (free range), self-raising white flour, salt, dessicated coconut, icing sugar, lemon juice. To make this coconut cake for 8 persons you will need 25 mins for preparation and 1 hour 30 mins for baking.

Ingredients

For the cake

For the icing

Directions

  1. Step 1Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.

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  2. Step 2Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.

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  3. Step 3Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.
  4. Step 4The cake can be eaten plain or topped with icing. To make icing, sprinkle the desiccated coconut into a pan, heat gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.

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  5. Step 5Sieve the icing sugar into a bowl and gradually add the water or lemon juice. The icing should run off a spoon in thick ribbons. If not add a bit of water.

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  6. Step 6Drizzle the icing over the cake, easing it around the sides. Sprinkle with the toasted coconut.
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