Coconut Cake Recipes Biography
Source(google.com.pk)Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.
Researchers published the following fact in Obesity Research in 2002: breakfast is the most important meal for successful weight loss. Another study published in the Journal of Paediatric Psychology in 2002 confirmed that children who were overweight often did not eat in the morning, compared to children who were thinner. And in 1992 a study was already published, which indicated that people who want to lose weight and eat in the morning tend to lose more weight and snack less than those who forget about breakfast.
When cooking, roasting, deep-frying and stir-frying. On your bread as butter. As a basis for mayonnaise, curry- peanut sauce or a salad dressing. For your potato or car rot mash, in rice dishes or rice pudding.
spoon in hot chocolate. 1 spoon in a smoothie, soup,kefir or kom- bucha. Everywhere where you would tend to use butter or other oils.
Rice crackers spread with coconut oil (butter) and a layer of jam or chocolate flakes. Simply delicious.
Heat the oven to 180°C. Grease your baking pan and spread some flour so that the cake can be easily removed from the pan. Mix the oil and the maple syrup. Take a separate bowl for the dry ingredients and mix them. Add the mashed bananas to the coconut oil and the sweetener. Then mix everything and pour it into the baking pan. Baking time: Approx. 45 minutes to 1 hour. The cake is ready when you can stick in a toothpick and no dough will stick to it.
soup spoons of fennel seeds, 2 soup spoons of coriander seeds, 4 soup spoons of coconut oil, 2 red onions chopped finely, 2 carrots finely grated, 2 lemon leaves, 2 cm of galanga root, 2 lemongrass stalks chopped, 4 cloves of garlic, finely chopped, 2 dried peppers, crushed, 4 cm freshly grated ginger, 40 cl coconut milk, 10 cl of red lentils, 2 soup spoons of soy sauce, the juice of 1 lime, 150 cl water, fresh coriander or flat-leaf parsley, sea salt enriched with seaweed
Put the fennel and coriander seeds in a pan
and grill them until their aroma is released.
Cool down and crush in a mortar and pestle.
Fry the onions, carrots, garlic, lemon leaves,
ginger, galanga root, lemongrass and pep-
pers in coconut oil for 5 minutes. Add the
coconut milk; the herbs and the water. Bring
to a boil and add the lentils.
Let the soup boil until the lentils are done.
Season to taste with soy sauce, lime juice,
sea salt enriched with seaweed and fresh coriander cilantr
Herb dip 4 coffee spoons of coconut oil, 2 coffee spoons of finely chopped onion, 1 coffee spoon of finely chopped garlic, 1⁄2 coffee spoon of basil, 1alt⁄2 coffee spoon of oregano, 1⁄2 coffee spoon of paprika 1⁄2 coffee spoon of unrefined sea salt or rock crystal salt (optional) a pinch of cayenne pepper
Put all the ingredients into a small pan and gently heat. The aim is not to bring it to the boil, but simply to heat so the tastes blend. Delicious as a dip, on your bread or with pasta.
First beat the egg yolk well. Then add the mustard, salt or herbs with the lemon juice. Carefully add the coconut oil while stirring. If the mayonnaise is too thick, then you can always add some extra virgin olive oil.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.
2¼ cups cake flour
1¼ cups granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup unsalted butter, at room temperature, cut into 2-inch pieces
6 egg whites
1 cup coconut milk
1 cup sweetened shredded coconut
1 vanilla bean, split in half lengthwise
For the Frosting:
1½ cups granulated sugar
6 egg whites
1½ cups unsalted butter, at room temperature, cut into 2-inch pieces
1 teaspoon vanilla extract
¼ teaspoon kosher salt
⅔ cup coconut milk
For the Garnish:
1 cup sweetened shredded coconut
Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.
Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.
Make the Frosting: In a small, heatproof bowl, whisk together the sugar and egg whites. Place the bowl on top of a saucepan with about an inch of simmering water (do not let the bottom of the bowl touch the water). Heat the mixture, whisking occasionally, for 6 to 8 minutes, or until the mixture is hot to the touch and the sugar is dissolved.
Remove the bowl from the heat and transfer the mixture into the bowl of an electric mixer. Using the whisk attachment, whip on medium-high speed for 6 to 8 minutes, or until the mixture becomes a light, white meringue and the mixture is cool to the touch. Reduce the speed to low and add the butter a couple of pieces at a time. Increase the speed to medium and mix for 4 to 5 minutes, or until the butter is thoroughly incorporated and the frosting is smooth and glossy. The frosting may initially look curdled after adding the butter, but continue beating and it will come together, looking smooth and creamy by the end of the mixing time.
Add the vanilla extract, salt and coconut milk and whip for another few minutes on medium speed, or until the coconut milk is thoroughly incorporated and the frosting is smooth. Again, the buttercream may look thin and separated, but continue mixing until it comes together. It will be more of a satin-like consistency, versus the thick powdered sugar frostings that are often used.
Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. You can also store the frosting in an airtight container in the refrigerator for up to 2 weeks, then bring to room temperature and beat with a mixer (using the paddle attachment) for 6 to 8 minutes until smooth before using.
Assemble the Cake: Remove the cooled cakes from their pans and level the tops, if necessary. Place one cake layer on a cake stand and top with 2 cups of the frosting, using an offset spatula to spread it evenly to the edges.
Place the second layer on top, top-side down. Spoon 1 cup of the frosting onto the top of the cake and use a large offset spatula to spread the frosting on top and over the sides of the cake, covering it with a very thin layer (this is the crumb coat). Refrigerate for 20 minutes.
Use a wooden spoon to mix the remaining frosting to lighten it up since it has been sitting. Spoon it onto the cake and spread it evenly over the top and down the sides. Use an offset spatula to create a smooth finish. Press the 1 cup shredded coconut onto the top and sides of the frosted cake. The cake can be stored in an airtight container at room temperature for up to 3 d
For the past few Easters, I have been wanting to make a coconut cake for dessert. It just seems to scream light, fresh… spring! Each year, I never get around to it and end up making something else. This year, fate intervened. I ordered the Flour cookbook a few weeks ago, which is the origin of the amazing vanilla cream-filled doughnuts that I featured recently. It sat idle for a little while, until one day I started flipping through it and the book basically fell open to the page where this recipe for coconut cake was listed. It was an epiphany, I tell you. I loved the description from the start. Not only is there shredded coconut in the cake as well as on the cake, but there is also coconut milk in the cake itself and in the frosting. Need more evidence that this is quite possibly the best coconut cake, ever? The seeds of an entire vanilla bean are scraped right into the cake batter. That sealed the deal for me. A cake that’s bursting with coconut flavor and vanilla beans? I went all-in and it turned out to be a fabulous decision.
I took particular interest in the fact that the frosting was actually a meringue buttercream. I’ve only made one once before (see: Strawberry Cupcakes with Strawberry Meringue Buttercream), and while it’s not as quick or easy as your standard butter and powdered sugar frosting, it’s absolutely delicious. Actually, more like phenomenal. This coconut version lived up to the hype, as well. A meringue buttercream almost has the consistency of satin; it’s not nearly as heavy as a powdered sugar-based frosting and it melts in your mouth. I could have easily eaten this frosting by the spoonful (and did, in fact, eat more than my fair share by the finger-ful).
The layering of coconut flavors in this cake is spectacular. While the coconut shines through, it’s not overpowering in the least; instead, it delivers quite a light, fresh-tasting cake. It’s perfect for any holiday, especially Easter or a spring or summer special occasion. You could dress it up with toasted coconut, colorful egg-shaped candies, or leave it as-is. However you choose to decorate it, you’re guaranteed to absolutely devour this cake. I already can’t wait to make it again
Also, splitting the vanilla bean made me crave some fresh-churned vanilla bean ice cream! That would make a great accompaniment to this fabulous cake.
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Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Coconut Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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