Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Coconut Cake is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Coconut Cake is something which I have loved my whole life. They’re fine and they look fantastic.
Choose from Savannah's delicious, rich layer cakes or our mini cake assortments. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Aunt Connie's Coconut Cake.
To get started with this recipe, we must first prepare a few ingredients. You can have coconut cake using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut Cake:
- Get 125 g Butter *cut into small pieces, softened at room temperature
- Prepare 3/4 cup Caster Sugar *1/2 cup is quite OK
- Get 3 Eggs *at room temperature
- Get 1 cup Desiccated Coconut
- Make ready 1 cup Self-Raising Flour
- Make ready Zest of 1 Lemon
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. 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.
Instructions to make Coconut Cake:
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
- Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
- Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker.
- Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.
Mine was very yellow on the inside though. This easy coconut cake will give you a taste of the tropical. Cut into squares and serve up at a party or cake sale We bet you've never tasted anything quite as delicious as this coconut cake. From the tender crumb to the sticky-sweet frosting, this coconut confection is made completely from scratch. 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.
So that is going to wrap it up with this special food coconut cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
