Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut cake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Coconut cake is something which I have loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we must first prepare a few ingredients. You can have coconut cake using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut cake:
- Make ready 1 3/4 Cups Flour
- Get 1 Cup Sugar
- Get 1/2 Cup Salted Butter
- Prepare 2 Eggs
- Make ready 1 Cup Coconut, Coconut
- Prepare 1 1/2 Cups Milk
- Prepare 2 Teaspoons Baking powder
- Take 1/2 Teaspoon Soda powder
- Prepare 1 Lime , juiced + zest
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. Coconut fans, this dessert is for you. With coconut in the cake batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting with rich coconut flavor—perfect for any special occasion. Mine was very yellow on the inside though.
Steps to make Coconut cake:
- Combine milk and coconut. If you are using dried coconut, instead of fresh, let the coconut soak in the milk for ten minutes till it swells up.
- Grease and flour a 9"x5" loaf pan, in a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well.
- Add half the coconut milk mix and half the flour. Stir to mix.
- Preheat oven to 180 degree C. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy. Pour into greased tin.
- Bake for 40 min or until a toothpick inserted in the center comes out clean. If you bake this in a 9" inch round pan it will take around 30-35 min to bake and 50 minutes in a loaf tin.
- Bonus: I sliced the cake into half and added a layer of vanilla ice cream with lemon zest folded through and put it in the freezer for a few hours before serving. The cake got a little hard since it was in the freezer, but it was nice over all.
A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off! The cake itself is soft, fluffy, and moist and the frosting is creamy coconut buttercream! A lot of coconut cakes have cream cheese frosting, but I prefer mine with coconut buttercream. The coconut milk gave the cake a light coconut flavor (some recipes did not call for it). The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.
So that is going to wrap this up for this special food coconut cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
