Coconut Velvet Cake. Fantastically moist & tender, flavoured with coconut milk & extract, then coated in coconut marshmallow frosting & dried coconut.
Coconut Velvet Cake
I’d been planning to develop a recipe for this coconut velvet cake for a very long time and at last obtained round to it lately.
It had been on my thoughts ever for the reason that runaway success of my recipe for Lemon Velvet Cake . Truly for the success of my total assortment of Velvet Cake Recipes.
Due to the fats content material within the coconut milk a few of the fats and liquid components within the cake wanted tweaking. That’s so the tender crumb construction could be maintained and I believe I obtained the stability good.
Coconut Velvet Cake
I selected to not add coconut to the cake batter, as a substitute counting on the wealthy flavour of coconut milk. That, and the added increase of pure coconut extract for additional flavour.
You possibly can add some dried coconut to the batter if you happen to needed however use wonderful reduce, unsweetened if you happen to do. 1/4 to 1/3 of a cup ought to be sufficient.
Superb reduce dried (desiccated) unsweetened coconut is the kind to make use of on this recipe, if you wish to add it to the batter.
Three folks all the time come to thoughts each time I make a brand new coconut recipe, my mother, my son and my pal Nancy. All of them are full coconut lovers and would extremely approve of this scrumptious cake.
Remember to take a look at the opposite flavours in our total assortment of Velvet Cake Recipes!
Initially printed Nov 2014.
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Coconut Velvet Cake
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Prep Time:
25 minutes
Prepare dinner Time:
35 minutes
Complete Time:
1 hour
Coconut Velvet Cake – A fantastically moist and tender crumbed cake, flavoured with coconut milk and extract, then coated in a coconut marshmallow frosting and coated in a beneficiant garnish of dried coconut.
Substances
For the Cake
- 1¼ cups sifted all function 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 high quality vanilla extract
- 2 tsp pure coconut extract
- 3 giant eggs
- 1½ cups coconut milk
- ¼ cup milk
- Roughly ¼ to ⅓ of a cup dried coconut so as to add to the batter, (optionally available)
For the Frosting
- 4 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
- Roughly 1 cup dried coconut, (sweetened or unsweetened, your alternative)
Directions
To make the cake
- Grease and flour 2 9 inch spherical cake pans and line the underside with 2 circles of parchment paper. Sift collectively each flours, baking soda, baking powder, salt and sugar, Put aside.
- Within the bowl of an electrical mixer beat collectively the vegetable oil, shortening, vanilla and coconut extract. Beat effectively at excessive pace with whisk attachment till gentle and fluffy
- Beat the eggs in one by one.
- Combine collectively the milk and coconut milk.
- Fold within the dry components alternately with the coconut milk combination.
- I all the time add dry components in three divisions and liquid components in 2 divisions. It is vitally necessary to start and finish the additions with the dry components. Don’t over combine the batter. As quickly because it has no lumps within the batter, pour into the 2 ready 9 inch cake pans.
- Bake at 325 levels F for 30-35 minutes or till a wood toothpick inserted within the middle comes out clear. Permit the cake to chill within the pans for 10 minutes earlier than turning out onto wire racks to chill fully.
To arrange the Coconut Marshmallow Frosting
- In a small saucepan mix sugar, corn syrup and water.
- Convey to a boil over medium warmth and proceed to cook dinner till the combination reaches 240 levels F on a sweet thermometer or when a teaspoonful of the combination dropped into ice water kinds a comfortable ball that holds its form when cool.
- Whip the egg whites, cream of tartar and vanilla and coconut extracts to comfortable peaks in a big bowl.
- With the mixer on medium excessive pace, slowly start to pour the sugar syrup down the facet of the egg white bowl in a skinny steady stream.
- Proceed to whip the frosting till it kinds stiff peaks.
- Frost your cake instantly with this frosting whereas it’s nonetheless barely heat as it’s simpler to unfold easily than if allowed to chill fully.
- Instantly cowl the highest and sides of the cake with the dried coconut. You should use sweetened coconut right here if you happen to like. Toasted coconut is sweet if you happen to use unsweetened dried coconut. The sweetened coconut tends to burn extra simply when toasted. To toast unsweetened coconut, preheat the oven to 350 levels F and unfold the coconut on a baking sheet. Bake for about 5 -7 minutes or till the coconut begins to show golden brown. I wish to toss the coconut a few times through the baking tome to make sure even browning.
Really helpful Merchandise
Rock Recipes a participant within the Amazon Providers LLC Associates Program, an affiliate promoting program designed to supply a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are virtually completely for these we at present use or have used prior to now.
Vitamin Info
Yield
12
Serving Measurement
1 slice
Quantity Per Serving
Energy 534Complete Fats 20gSaturated Fats 10gTrans Fats 0gUnsaturated Fats 10gLdl cholesterol 50mgSodium 354mgCarbohydrates 84gFiber 1gSugar 58gProtein 6g
The dietary data supplied is mechanically calculated by third celebration software program and is supposed as a tenet solely. Actual accuracy shouldn’t be assured. For recipes the place all components might not be used fully, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will doubtless be considerably decrease than indicated.
