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Welcome to another one of my cake recipe in this one I’ll be demonstrating how we make this very easy to do German coconut cake instead of using butter I’ll be using sunflower oil which gives the cake extra lightness and moisture and here’s a list of the ingredients if you fancy having a go at making it yourself there’ll also be an ingredients list in the description box below the video right I’ll start by greasing and flowering and 900 gram that’s a 2-pound loaf tin a short and if you need them the tin dimensions are on screen too and I’m using a little lad to greased mine but you can use butter or oil but in my experience Lord is the best under cheapest to use time to preheat the oven to 170 degrees Celsius the 338 Fahrenheit. or gas mark full I’m set in mind of 150 Celsius as my ovens fan assisted and it runs about 20 degrees hotter than indicated on the dial now this part couldn’t be easier you basically get it into a ball and whisk it all together I remember my old boss used to say you can do this sponge in your sleep with one hand behind your back but for the sake of thoroughness I’ll go through each ingredient as it goes in right that’s the eggs and the oil and I’m using
Sunflower oil but you can use vegetable oil next is the sugar then my homemade vanilla extract and I’ll leave a link in the description box below on how to make it desiccated coconut and the salt if you don’t like coconut just add something else like raisins and sultanas or some lemon zest I’ll just leave it as a plain vanilla coconut cake.how to make butter cream? it’s up to you experiment ok now finally after baking powder under self-raising flour now if you’re using plain or all-purpose flour you’ll need to add an additional 1 and 1/2 teaspoons of baking powder that will be two and a half teaspoons in total and make sure you use baking powder and not baking soda now the finished butter will look a bit runnier than ordinary coconut cake. father but don’t be concerned it’s supposed to be this truly is a foolproof recipe as long as you get your quantities correct and the best way to do that is using digital kitchen skills but use grams and once you give it a good mix that’s it now get it into the greased and floured Laughton. and
There you go how easy was that it actually took longer to measure up the ingredients all you have to do now is get it into the preheated oven not set to 170 Celsius that’s 338 Fahrenheit or gas mark 4 and set your timer for 50 minutes. once the times up check it with the cocktail stick if it comes out clean the cakes done if it’s still a bit sticky just give it another five minutes now mine’s done so I’ll take it out of the oven and let it rest and cool on a wire rack for 10 minutes before attempting to take it out of the tin.
Okay time to take it out of the loft in if it’s a bit reluctant to come out just carefully run a thin-bladed knife around the edges of the tin but if you’ve greased and floured the tin well it should come out nor Bala as – done all I need to do now is give the top of the cake a good generous quarter of my homemade strawberry jam I’ll also leave a link in the description box on how I make the jump. and sprinkles more of that good quality desiccated coconut over the top. now I’ll cut a couple of slices off and do a little taste test and as you can see it’s a fantastically moist blight sponge it has a
Wonderful close crumb on it smells absolutely delicious and here we go it has a great texture with the coconut brain in there and not great vanilla aftertaste is amazing we make big slabs of these at work cut it into squares and serve it with custard it’s always been a very popular dessert and that’s why I thought it’d be a good idea to adjust the recipe so you can make this at home.
Moist Cake Recipe:
Hey, guys, it’s beautifully honest and tasty I am making a coconut cake this is such a classic cake I like my classic cakes I love my coconut cake it is so creamy and heavenly and just so fluffy and there’s pastry cream between the layers. it’s actually easy to make just a few steps because we’re making frost and we’re making cake batter and we’re making the pastry cream let’s get to it it is so good we’ll begin by greasing two cake pans with some butter and then just fit some parchment paper to the bottom of the pans and I just greased the parchment paper and lightly flour both pans getting rid of any excess to start off the batter I’m just cracking 6 eggs and adding the whites only I’ll still keep four of the egg yolks for later when I make the pastry cream then I’m adding a cup of whole milk a teaspoon of pure vanilla extract and then whisk until fully combined to a large mixing bowl I’m just preparing the dry ingredients now you want to add two and 1/4 cups of cake flour to the bowl now if you’re like me and you only ever have all-purpose flour in your kitchen no worries all you have to do is for every cup of all-purpose flour replace two tablespoons of it with two tablespoons of cornstarch and that’s it you have coconut cake.
Flour then I’m adding 1 and 3/4 cups of sugar and 4 teaspoons of baking powder I always use aluminum free baking powder then a teaspoon of salt goes in and give it a mix I’m just cutting up some softened butter here and then I’m going to add that straight into the bowl I’m going to use a spatula next to help incorporate the butter before using a mixer on low speed to completely combine everything together scraping down the sides of the bowl from time to time then I’m adding in half of the wet ingredients mixing that in on medium speed until incorporated and then adding in the remainder of the wet ingredients and mixing that in for about another minute I like to add in about three to four ounces of unsweetened coconut flakes and then gently fold that right in to the airy coconut cake.
Batter add the batter evenly into both cake pans and then stick it into the oven that’s already been preheated to 350 degrees it’ll take about 27 to 30 minutes or until fork poked into it comes out clean well the coconut cake.
Is baking in the oven in the meantime we are going to start making the pastry cream that’s going to go between the layers a nice coconut pastry cream I’m adding 3/4 of a cup of coconut milk to a saucepan which is nothing more than the result of coconut flakes that have steeped in water and given all their coconut flavor than 3/4 of a cup of whole milk and then 1/2 of a vanilla bean sliced and scraped to get all those vanilla seeds. and just throw that right in give it a whisk and heat it on low place 1/3 of a cup of sugar to a bowl and add in the reserved egg yolks and 3 tablespoons of cornstarch going to give it a whisk until it forms a paste and then use an electric mixer while adding in the hot milk mixture little by little then add it all back into the saucepan and whisk over medium heat until it starts thickening and bubbling and you have your custard and place some plastic wrap up against the custard so that it doesn’t form a skin and cool it in the fridge or freezer.
So now that the cakes are ready we are just going to let them cool at room temp for about 10 minutes before I flip them over onto a cooling rack to get completely cool in the meantime let’s get to the frosting we’re starting out with two sticks of softened butter and two teaspoons of vanilla then 7 cups of powdered sugar 7 tablespoons of whole milk and 1/4 a teaspoon of sea salt give it a mix until fluffy and just very quickly toasting up 3 ounces of coconut flakes for the frosting over medium-low heat while continually tossing them around until they just start to turn golden now I’m going to make the pastry cream filling so what we’re going to do is we’re going to take that custard that we made it’s cooled right in here and I’m just going to add some heavy cream to it and it’s just going to make a nice and airy and beautiful at the custard and 3/4 of a cup of heavy cream to a bowl and give it a mix until it’s nice and airy so before I put my layers of coconut cake.
Onto the cake stand, I put some parchment paper around the edge of the coconut cake. stand so that when I put my cake on there and start frosting it it doesn’t make a mess because I can just easily remove the parchment paper after I’ve frosted it and it will be perfectly clean and the frosting acts is a glue that binds these pieces of paper together. cut the cakes evenly in half and layer the slices with the custard not going all the way to the edges then frost the entire surface of the cake with the buttercream frosting and sprinkle on some of that toasted coconut. and it is ready for me to consume and enjoy and you can just see the cream running through the layers and it’s so that custard oh my goodness a ticket’s I got it, hmm I don’t know what to say other than you need to be making this cake-like now tonight maybe go get the ingredients go on my website honest and tasty the recipes also down below in my description box but if you go to my website you will also find other cake recipes from before I started making videos anyway I hope you guys enjoy I will see you next time with another recipe bye bye.