Sunday, October 21, 2012

Coconut Cake Recipe

Try this great coconut cake recipe....

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup flaked coconut
  • 1 1/2 cups self-rising flour, sifted
  • 1 cup sour cream
  • 1/3 cup cream
  • For the Icing:
  • 2 cups shredded coconut
  • 2 egg whites
  • 1/2 cup confectioners' sugar, sifted

FOR THE CAKE: First of all preheat the oven to 350 degrees F. And then butter an 9-inch round springform pan and line the base with parchment or waxed (greaseproof) paper. Cream the butter and sugar in a bowl until light and fluffy.

Next is to add the eggs, one at a time, beating well after each addition. And then stir in a little of the coconut, flour, sour cream, and cream, then stir in a little more of each ingredient. Repeat until all ingredients are used and the mixture is smooth.

Pour the mixture into the prepared pan. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Let the cake rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
FOR THE ICING: Combine the coconut and egg whites in a bowl, mixing well. Add the sugar in batches, stirring well after each addition. Cover the top of the cake with the icing and serve. This great coconut recipe is ready to serve.... Enjoy the coconut cake ! Nice !

pineapple-coconut-cake recipe

Monday, August 27, 2012

Banana Coconut Cake Recipe


For Cake:
  • 3/4 cup plus 2 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 1/3 cups mashed ripe banana
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 cup finely chopped pecans
  • For Custard:
  • 3/4 cup plus 1 tablespoon unsweetened coconut milk
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
For Assembly:
  • 3 bananas, peeled and sliced
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1 cup unsweetened flaked or shredded dried coconut, toasted


FOR CAKE:  First of all preheat an oven to 350 degrees. And then butter and flour two 9-inch round cake pans. Next is to make the cake, in a large bowl and using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 10 minutes. And then beat in the eggs, one at a time. Continue beating until very light and fluffy, about 10 minutes longer. Mix in the buttermilk and
mashed banana.

Next in a separate bowl, sift together the flour, baking powder, salt and baking soda. And then add the flour mixture to the butter mixture and beat on low speed just until moistened. Increase the speed to medium and beat for 1 minute. Then, using a wooden spoon, fold in the pecans.Pour the batter into the prepared pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-35 minutes. Transfer to racks and let cool in pans for 5 minutes, then invert the cakes onto the racks to cool completely.

FOR CUSTARD: Line a rimmed baking sheet with parchment paper or plastic wrap and set aside. In a heavy saucepan, combine the coconut milk and whole milk and bring to a boil. Remove from the heat and set aside. In a bowl, stir together the sugar and cornstarch. Add the eggs yolks and stir briskly until blended.

Whisk half of the hot milk into the sugar-yolk mixture to temper it, then whisk the sugar-yolk mixture into the remaining hot milk in the saucepan. Place over medium heat and cook, stirring constantly, until smooth and thick, 3-4 minutes. Spread the custard on the prepared baking sheet; cover with a sheet of parchment paper or plastic wrap to prevent a skin from forming. Refrigerate until cool. Preheat an oven to 350 degrees.

TO ASSEMBLE: In a bowl, toss the banana slices with the lemon juice and sugar. Trim the top of a cake layer so that it is level and place on a serving plate. Spread with a thin layer of the custard, arrange the banana slices on top, and then spread a thin layer of custard over the bananas. Place the second cake layer on top, bottom down, and spread the top with the remaining custard. Garnish with the coconut, mounding it on top. Serve at once or cover and refrigerate for up to 24 hours. What a nice taste of coconut cake...Enjoy it !


Sunday, June 17, 2012



  ...a great coconut cake recipe to try ! nice one !

  • 1 box orange cake mix
  • 1 (3 oz.) pkg. orange Jello
  • 1 c. water
  • 2 tsp. orange extract
  • 1/2 c. oil
  • 2 eggs
  • 2 tsp. vanilla
  • 1 (12 oz.) sour cream
  • 2 c. sugar
  • 1 (12 oz.) frozen coconut, thawed
  • 1/3 c. undiluted orange juice
  • 1 (13 oz.) Cool Whip
  • 1 (4 oz.) flake coconut
First of all Mix cake mix, Jello, water, 1 teaspoon extract, oil, and eggs. Andthen Add 1 teaspoon vanilla. Next Pour into 3 (9 inch) greased and floured pans.
Bake at 350 degrees until done. Cool 5 minutes. Turn onto racks to cool.

FILLING: Mix sour cream, sugar, 1 teaspoon vanilla. Add frozen coconut, juice, and 1 teaspoon extract.
ICING: Reserve 1 cup of filling and mix with Cool Whip. Also mix with flake coconut.Cover first two layers with filling. Sprinkle each layer with small amount of coconut. Cover entire cake with icing. Use remainder of flake coconut over cake. Refrigerate. The coconut cake recipe is ready to serve...enjoy it !


Tuesday, November 22, 2011

Coconut & Raspberry Cupcakes

Coconut & Raspberry Cupcakes

Another great coconut cake recipe combined with raspberry....mmm
  • 4 eggs
  • 2/3 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup flaked coconut
  • 1/2 cup unsalted butter, melted
  • 1/4 cup raspberry preserves
  • Confectioners' sugar, for dusting

Preheat the oven to 425 degrees F.Butter 3 cupcake or mini (1 1/2-2 tablespoon capacity) muffin pans or fit with paper liners. If you do not have enough pans, the cakes may be cooked in batches instead.In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon. Sift the flour and baking powder together and fold into the egg mixture
alternately with the coconut. Fold in the melted butter, then chill in the refrigerator for 25 minutes.
Place 2 teaspoons of the batter into the prepared molds, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is three-fourths full. Bake for 5 minutes, reduce the heat to 400 degrees F and bake for a further 5-7 minutes, or until risen and golden. Turn out onto wire racks to cool completely.
Dust with the sugar and serve.... nice combination and taste...Enjoy the coconut recipe of cupcakes !
Coconut recipes: pineapple-coconut-cake

Friday, September 23, 2011



Cake Batter:
  • 1-1/2 cups sugar
  • 2 cups cocktail fruit mix from can, drained (28 oz can)
  • 4 whole eggs
  • 1 tsp. baking soda
  • 2 cups all purpose flour
Coconut Glaze:
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 cup milk
  • 1 cup dry flaked coconut

Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.
In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.

Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if
when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.
Remove cake from the oven and allow to cool while the glaze is prepared.

Making the Glaze:

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake...enjoy the coconut fruit cake recipe !
Coconut recipes: banana-coconut-cake