Recipes

Couconut cake

Coconut Cake

Ingredients:

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 1/4 cups sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup coconut milk

1 cup sweetened shredded coconut

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them.

2. Mix Dry Ingredients: In a medium-sized bowl, sift together the flour, baking powder, and salt.

3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, ensuring to beat well after each addition. Add the vanilla extract.

4. Combine with Coconut Milk: Gradually alternate adding the dry ingredients and coconut milk, starting and concluding with the flour mixture. Mix until just combined.

5. Add Coconut: Carefully fold in the shredded coconut.

6. Bake: Evenly distribute the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Seven-Minute Frosting

Ingredients:

2 large egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar

1/3 cup water

1 teaspoon vanilla extract

Instructions:

1. Set Up Double Boiler: In the upper section of a double boiler, combine the egg whites, sugar, cream of tartar, and water. Using a hand mixer, beat on low speed for 30 seconds.

2. Heat and Beat: Position the double boiler over simmering water, ensuring that the top pan does not touch the water. Beat continuously on high speed for 7 minutes, or until stiff and glossy peaks are achieved.

3. Add Vanilla: Remove from heat and incorporate the vanilla extract.

Assembly

1. Frost the Cake: Apply a layer of frosting on the top of one cake layer. Place the second layer on top and continue with the frosting.

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