Coconut Cake Video

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Tuesday, November 22, 2011

Coconut & Raspberry Cupcakes








Coconut & Raspberry Cupcakes

Another great coconut cake recipe combined with raspberry....mmm
COCONUT RECIPE INGREDIENTS
  • 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

COCONUT RECIPE INSTRUCTIONS
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

COCONUT GLAZED COCKTAIL FRUIT CAKE










COCONUT GLAZED COCKTAIL FRUIT CAKE

COCONUT RECIPES INGREDIENTS
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

COCONUT RECIPES INSTRUCTIONS
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