Coconut Cake
Coconut Cake

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Choose from Savannah's delicious, rich layer cakes or our mini cake assortments. Rich with butter, sour cream, and sweet coconut, this cake is a family favorite. I served it with whipped cream and sliced strawberries." - DiablosMom.

Coconut Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Coconut Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut cake using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Cake:
  1. Prepare 125 g Butter *cut into small pieces, softened at room temperature
  2. Get 3/4 cup Caster Sugar *1/2 cup is quite OK
  3. Make ready 3 Eggs *at room temperature
  4. Prepare 1 cup Desiccated Coconut
  5. Prepare 1 cup Self-Raising Flour
  6. Make ready Zest of 1 Lemon

A lot of coconut cakes have cream cheese frosting, but I prefer mine with coconut buttercream. 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. Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream.

Steps to make Coconut Cake:
  1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  2. Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
  3. 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.
  4. Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix.
  5. Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker.
  6. 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. 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. For beautiful coconut cake kitchen creations, bake the Coconut-Almond Cream Cake—it looks as good as it tastes, and the Four-Layer Coconut Cake.

So that’s going to wrap this up with this exceptional food coconut cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!