Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 'v' coconut cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This recipe sets the bar for homemade cakes everywhere. 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!
'V' coconut cake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. 'V' coconut cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook 'v' coconut cake using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make 'V' coconut cake:
- Get 225 grams butter, softened plus extra for greasing.
- Make ready 150 ml coconut milk
- Make ready 50 grams desiccated coconut
- Get 225 grams caster sugar ( confectioners sugar )
- Take 4 eggs
- Take 200 grams plain flour
- Get 2 tsp baking powder
- Get 2 tbsp raspberry jam
- Take 1 FOR THE TOPPING
- Take 50 grams dessicated coconut
- Get 50 ml coconut milk
- Take 200 grams butter softened
- Make ready 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. Coconut Cake is wildly delicious and pretty straightforward but I've included some tips and tricks to make your life easier and to ensure you end up with the Best Coconut Cake humanly possible!
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 :-)
This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! 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!
So that’s going to wrap it up for this special food 'v' 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. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
