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Before you jump to Coconut cake with whipped cream frosting 🤤🤤🤤 recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active contribution. Each and every family should start generating changes that are environmentally friendly and they must do this soon. Read on for some methods to go green and save energy, largely in the kitchen.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to run as often.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. A lot of it really is simply using common sense.
We hope you got benefit from reading it, now let's go back to coconut cake with whipped cream frosting 🤤🤤🤤 recipe. To cook coconut cake with whipped cream frosting 🤤🤤🤤 you need 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Coconut cake with whipped cream frosting 🤤🤤🤤:
- Take 283 grams of unsalted butter.
- Prepare 1 3/4-2 cups (400 grams) of granulated sugar.
- Use 6 of large egg yolks.
- Use 2 1/2 cups (266.5 grams) of all purpose flour.
- Provide 1/2 teaspoon (4 grams) of salt.
- Take 2 teaspoons of baking powder.
- Use 1 cup (240 grams) of coconut milk.
- Provide 2 teaspoons of vanilla extract.
- Provide 6 of large egg whites (beaten to soft peaks) - When beating egg whites to soft peak, separate them first when they are cold and let them sit in room temperature before beating them.
- You need 1-1 1/2 cup of coconut flakes, or more for garnishing.
Instructions to make Coconut cake with whipped cream frosting 🤤🤤🤤:
- Bake 1- 1 ½ cup coconut flakes in the oven on 180 degrees C, for about 10 minutes until some parts turn brown. Let it cool. You may do this a couple of days in advance.
- Pre-heat the oven to 160°C. Grease a 2 9 inch pan generously with cooking spray and set aside..
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white – about 4 to 5 minutes..
- Stir in the egg yolks, beating the mixture well between each addition. Sift in the flour, salt and baking powder into the batter, and then add coconut milk and vanilla extract..
- Continue mixing, then add coconut flakes well until everything is fully combined. Add coconut flakes, mix well..
- Using a mixer beat egg whites until you get a soft peak. Fold in with the rest of the batter. DO NOT over mix..
- Scrape down the sides of the mixing bowl. Pour batter into the greased cake pans into 2 equal parts. Tap pans on work surface to eliminate any large air bubbles..
- Bake at 165 C until a tester inserted into the center comes out clean – about 30-35 minutes. Transfer to a wire rack..
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