Monday, February 27, 2012

Coconut Cake Recipe

Do you like coconut? Well, its amazing how some people absolutely love it while some can't stand it.

I love coconut! and I adore coconut cake. It's also a popular cake amongst some of my customers.

I don't know what my son has against the word coconut. He claims not to like coconut but every time I make it he can't stop eating it. And yet he says - mama this is not coconut cake this is vanilla cake but smells different....kids... love them.

The Trial period for this recipe is over. The final version of this recipe will  be found on my online -shop soon.
I love to accompany my coconut cake with a coconut cream frosting, here's how I make it.

Coconut Cream Frosting
150 grams / 2/3 cup unsalted Butter (room temperature)
1 tsp Meringue Powder
300 grams / 3 cups powdered sugar
1/4 to 1/2 cup coconut cream liquid. (use less for piping consistency)
1 tsp Vanilla extract.
 Place all in an electric mixture with whisk attachment until lite and fluffy.
You could garnish with shredded or desiccated coconut.
This can be used in a tiered cake. I've used it as a bottom layer of a 3 tier wedding cake successfully.

I do hope you enjoy this recipe. Let me know how it goes.
Thanks for stopping by.





8 comments:

  1. shaluMon Mar 26, 10:47:00 AM

    Lovely recipe.Love the frosting of coconut cake.Wish i was in israel then would definitely order all my cakes from you.You bake cakes from scratch and thats not an easy thing nowadays.You definitely need an huge applause.U too are the sweetest gal in israel love ya.

    ReplyDelete
    Replies
    1. Veena AzmanovMon Mar 26, 03:11:00 PM

      Thanks thanks for the lovely comments. I only bake from scratch, have never used a box mix till date... not ones, so I can't compare... but once you get a hang of it.... baking from scratch is a breeze.
      Thanks for the comment
      Veena

      Delete
  2. AnonymousWed May 29, 06:24:00 PM

    Hello Veena, I made this cake yesterday and I love it! I had a lot of SF and Desiccated Coconut to use up and this recipe was perfect! Will certainly bake this for my family again. Thank you so much for sharing your recipes and tutorials.

    With much love,

    Kim

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  3. AnonymousMon Jul 29, 07:15:00 PM

    Hi Veena

    The very first day I saw this blog I fell in love with it. You are truly an inspiration to many people around the globe who want to learn this "art of cake" so thanks for being there.
    I found this recipe very interesting and I am planning to make it but I have a question , does this FROSTED CAKE need to be refrigerated or can it be kept at room temperature if yes then how long -- I live in Netherlands -- here the temperature is 25 degrees usually in summers

    Simmz

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  4. AnonymousTue Jul 30, 12:46:00 PM

    s

    ReplyDelete
  5. AnonymousFri Sep 06, 07:57:00 AM

    Thanks for the recipe! I made it the other day and it is very easy and tastes great! Your site is full of useful tutorials, and I am back to check out your other recipes!

    Many thanks :)
    Jo

    ReplyDelete
  6. UnknownFri Sep 13, 08:18:00 AM

    I really liked your blog...I havent tried d recipes yet..but I hv a query..my cakes usually dont rise in the centre as dey do on d sides.sides r perfect and centre becomes dry and crusty and its sunken..can you please tell me the reasons

    ReplyDelete
  7. UnknownMon Sep 30, 09:03:00 AM

    hi.. there is word u have used "parve" wat is it... hpw to make meringue powder.....

    ReplyDelete

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