'V' coconut cake
'V' coconut cake

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, 'v' coconut cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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.

'V' coconut cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. 'V' coconut cake is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have 'v' coconut cake using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 'V' coconut cake:
  1. Take 225 grams butter, softened plus extra for greasing.
  2. Take 150 ml coconut milk
  3. Make ready 50 grams desiccated coconut
  4. Make ready 225 grams caster sugar ( confectioners sugar )
  5. Get 4 eggs
  6. Take 200 grams plain flour
  7. Get 2 tsp baking powder
  8. Take 2 tbsp raspberry jam
  9. Make ready 1 FOR THE TOPPING
  10. Get 50 grams dessicated coconut
  11. Get 50 ml coconut milk
  12. Make ready 200 grams butter softened
  13. Prepare 200 grams icing sugar

This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! Mix flour, baking powder, and salt together and set aside. Beat butter and sugar with an. Not every cake has to be an extravagant ordeal.

Steps to make 'V' coconut cake:
  1. 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.
  2. 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 .
  3. 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.
  4. 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.
  5. Deeeelish :-)

I'm on a mission to create a Simple Coconut Flour Cake that is not dense or too eggy. Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This recipe transforms a boxed cake mix in to. 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.

So that is going to wrap it up with this special food 'v' coconut cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!