do you know the recipe for a coconut cake that has no frosting.. my friend makes a fantastic one but she won't give me the recipe.... i think she wets the top of the cake with coconut milk and then she puts the little coco thingies on top.. and its soo good!!!
thank you!Coconut cake recipe?
Coconut Cake
Servings: 15
Ingredients:
1 Tablespoon Baking Powder
1 Cup Butter (Melted)
2 Cup Coconut
6 Whole Egg
2 Cup Flour
1 A Little Lemon Juice (To Taste)
4 1/2 Cup Sugar
1 Teaspoon Vanilla
3 Cup Water
Directions:
Beat the eggs with 1 1/2 cups sugar and add the melted butter.
Blend the flour with the baking powder, vanilla and coconut and add gradually to the mixture of eggs.
Pour the mixture into a well-oiled baking pan and bake for 30 minutes in a preheated oven at 175 Celsius / 350 Farenheit.
In the meantime, prepare the syrup by boiling 3 cups of water with 3 cups of sugar and some lemon juice for 5 minutes.
Allow for both the cake and the syrup to cool, then pour all the syrup on the cake and leave overnight.
The next day, turn carefully on a platter and decorate with whipping cream or fine sugarCoconut cake recipe?
Double Coconut Cake With Fluffy Coconut Frosting:
1录 hours | 30 min prep
SERVES 14
Ingredients
cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14 ounce) can light coconut milk
1 tablespoon vanilla
2/3 cup sweetened flaked coconut, divided
Fluffy Coconut Frosting
4 large eggs
1/2 teaspoon cream of tartar
1 dash salt
1 cup sugar
4 tablespoons hot water
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
Directions
1Preheat oven to 350 degrees.
2Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
3Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
4Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
5. Add eggs, one at a time, beating well after each addition.
6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
7. Stir in vanilla.
8. Pour batter into prepared pans.
9. Sharply tap the pans once on countertop to remove air bubbles.
10. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
11. Cool in pans 10 minutes on wire racks, and remove from pans.
12. Cool completely on wire racks.
13. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
14. Sprinkle with 1/3 cup coconut.
15. Top with remaining cake layer, spread remaining frosting over top and sides of cake.
16. Sprinkle with 1/3 cup coconut over top of cake.
17. Store cake loosely covered in refrigerator.
18. Fluffy coconut Frosting:.
19. Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
20. Combine sugar and water in a saucepan, bring to a boil.
21. Cook, without stirring, until candy thermometer registers 238 degrees.
22. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
23. Stir in extracts.
Brenda's Coconut Pound Cake
1 pkg. Yellow cake mix *
1 small pkg. Coconut Instant Pudding**
4 eggs
1 cup water
1/3 cup of oil
陆 cup shredded coconut***
1. Preheat oven to 350 degrees F. and lightly grease a tube or Bundt pan.
2. Combine cake mix, pudding and shredded coconut in a large mixing bowl with a wire whisk.
3. Add eggs, oil and water and beat on low until blended.
4. Beat on high for and additional 2 minutes, scraping bowl often to insure batter is well mixed.
5. Pour batter into prepared pan.
6. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
7. Cool in pan for 25 minutes
8. Remove and cool completely on a wire rack.
9. Glaze or dust with powdered sugar.
sorry, have a lush orange cake recipe, your friends a bit tight!
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