How to Make Award-winning 'V' coconut cake
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, How to Prepare Award-winning 'V' coconut cake. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from 'V' coconut cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'V' coconut cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 'V' coconut cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 'V' coconut cake estimated approx 45 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have 'V' coconut cake using 13 ingredients and 5 steps. Here is how you cook it.
you won't find this cake lasts long when family see it :cookie
Ingredients and spices that need to be Take to make 'V' coconut cake:
- 225 grams butter, softened plus extra for greasing.
- 150 ml coconut milk
- 50 grams desiccated coconut
- 225 grams caster sugar ( confectioners sugar )
- 4 eggs
- 200 grams plain flour
- 2 tsp baking powder
- 2 tbsp raspberry jam
- 1 *FOR THE TOPPING*
- 50 grams dessicated coconut
- 50 ml coconut milk
- 200 grams butter softened
- 200 grams icing sugar
Instructions to make 'V' coconut cake
- preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes.
- using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut. Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean .
- now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut. chill the icing for 30 minutes.
- Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream. Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream. Sprinkle the remaining desiccated coconut over the top, slice and serve.
- Deeeelish :-)
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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week 'V' coconut cake. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!