Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, 'v' coconut cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
'V' coconut cake is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. 'V' coconut cake is something which I have loved my whole life.
This perfect coconut cake 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 must first prepare a few components. You can have '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.
- Prepare 150 ml coconut milk
- Get 50 grams desiccated coconut
- Prepare 225 grams caster sugar ( confectioners sugar )
- Get 4 eggs
- Take 200 grams plain flour
- Prepare 2 tsp baking powder
- Take 2 tbsp raspberry jam
- Take 1 FOR THE TOPPING
- Make ready 50 grams dessicated coconut
- Make ready 50 ml coconut milk
- Get 200 grams butter softened
- Make ready 200 grams icing sugar
It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. Coconut cake is rich and airy at the same time, making it a perfect dessert for spring. From impressive coconut layer cakes to easy coconut sheet cakes and cupcakes, we've got the perfect coconut.
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! This Coconut Cake is what cake dreams are made of. It's rustic and casual looking, but it's special enough to serve on holidays, birthdays, or to guests. 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!
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