Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 'v' coconut cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
'V' coconut cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. 'V' coconut cake is something that I have loved my entire life.
This recipe sets the bar for homemade cakes everywhere. This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 'v' coconut cake using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make 'V' coconut cake:
- Take 225 grams butter, softened plus extra for greasing.
- Take 150 ml coconut milk
- Prepare 50 grams desiccated coconut
- Prepare 225 grams caster sugar ( confectioners sugar )
- Make ready 4 eggs
- Take 200 grams plain flour
- Take 2 tsp baking powder
- Prepare 2 tbsp raspberry jam
- Prepare 1 FOR THE TOPPING
- Make ready 50 grams dessicated coconut
- Make ready 50 ml coconut milk
- Get 200 grams butter softened
- Get 200 grams icing sugar
This recipe transforms a boxed cake mix in to. Coconut cake is a yummy, refreshing treat with a bold flavor that your guests are sure to love. If you're an experienced baker or new to the kitchen, this made-from-scratch coconut cake is a classic. I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste.
Steps to make 'V' coconut cake:
- preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes.
- using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut. Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean .
- now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut. chill the icing for 30 minutes.
- Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream. Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream. Sprinkle the remaining desiccated coconut over the top, slice and serve.
- Deeeelish :-)
The Very Best Coconut Cake Recipe EVER! Fluffy, soft, with the perfect amount of coconut flavor My Favorite Coconut Cake Recipe! Today's recipe is a MEGA CLASSIC! It's a cake recipe that I. This is hands down the BEST Coconut Cake recipe you'll ever make.
So that’s going to wrap it up with this special food 'v' coconut cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
