Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Coconut cake is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Coconut cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook coconut cake using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut cake:
- Get 1 3/4 Cups Flour
- Get 1 Cup Sugar
- Take 1/2 Cup Salted Butter
- Make ready 2 Eggs
- Take 1 Cup Coconut, Coconut
- Take 1 1/2 Cups Milk
- Make ready 2 Teaspoons Baking powder
- Get 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.
Instructions 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 it up with this exceptional food coconut cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
