Coconut Cake
Coconut Cake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, coconut cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites! Mine was very yellow on the inside though. Coconut fans, this dessert is for you.

Coconut Cake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Coconut Cake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook coconut cake using 6 ingredients and 6 steps. Here is how you can achieve that.

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

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. It's fluffy and sweet, and partners with the cake texture in a gorgeous way. Cake dreams are happening today, lads.

Instructions 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.

It's fluffy and sweet, and partners with the cake texture in a gorgeous way. Cake dreams are happening today, lads. It all starts with our best-ever Coconut Cake with Coconut Cream Frosting. The cake layers themselves are quite simple. Solely using cake flour makes this coconut sponge extra tender, and whipped egg whites folded into the batter keep the layers light and fluffy.

So that is going to wrap this up for this exceptional food coconut cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!