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Coconut Velvet Cake

For the Cake1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅓ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure coconut extract
3 large eggs
1½ cups coconut milk
¼ cup milk
Approximately 1 cup dried coconut (sweetened or unsweetened, uour choice)
For the Frosting4 egg whites
¼ tsp cream of tarter
1 tsp vanilla extract
1½ tsp pure coconut extract
1¼ cups sugar
½ cup corn syrup
¼ cup water
Approximately 1 cup dried coconut (sweetened or unsweetened, your choice)

To make the cakeGrease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and coconut extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Mix together the milk and coconut milk.
Fold in the dry ingredients alternately with the coconut milk mixture.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
To prepare the Coconut Marshmallow Frosting
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla and coconut extracts to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
Immediately cover the top and sides of the cake with the dried coconut. You can use sweetened coconut here if you like. Toasted coconut is good if you use unsweetened dried coconut. The sweetened coconut tends to burn more easily when toasted. To toast unsweetened coconut, preheat the oven to 350 degrees F and spread the coconut on a baking sheet. Bake for about 5 -7 minutes or until the coconut begins to turn golden brown. I like to toss the coconut once or twice during the baking tome to ensure even browning.

Source recipes -Here-

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