Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, coconut cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Coconut Cake is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Coconut Cake is something which I have loved my whole life. They’re nice and they look wonderful.
Rich with butter, sour cream, and sweet coconut, this cake is a family favorite. I served it with whipped cream and sliced strawberries." - DiablosMom. Fresh Coconut Layer Cake "This recipe uses fresh coconut, coconut milk and coconut cream." - Holly.
To get started with this recipe, we have to prepare a few ingredients. You can have coconut cake using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cake:
- Get 125 g Butter *cut into small pieces, softened at room temperature
- Prepare 3/4 cup Caster Sugar *1/2 cup is quite OK
- Prepare 3 Eggs *at room temperature
- Make ready 1 cup Desiccated Coconut
- Prepare 1 cup Self-Raising Flour
- Make ready Zest of 1 Lemon
A lot of coconut cakes have cream cheese frosting, but I prefer mine with coconut buttercream. This easy coconut cake will give you a taste of the tropical. Cut into squares and serve up at a party or cake sale A great cake. Mine was very yellow on the inside though.
Instructions to make Coconut Cake:
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
- Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
- Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker.
- Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.
The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake. We bet you've never tasted anything quite as delicious as this coconut cake. From the tender crumb to the sticky-sweet frosting, this coconut confection is made completely from scratch. Three perfectly moist, almond-and-vanilla-infused cake layers are brushed with a coconut-milk mixture, layered with an incredibly special frosting and sprinkled with toasted coconut flakes for a gorgeous end. For beautiful coconut cake kitchen creations, bake the Coconut-Almond Cream Cake—it looks as good as it tastes, and the Four-Layer Coconut Cake.
So that is going to wrap this up for this special food coconut cake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
