Hi, I’m Marie. Today, we’re going to prepare 'v’ coconut cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
'V’ coconut cake Recipe
‘V’ coconut cake is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. ‘V’ coconut cake is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have ‘v’ coconut cake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make ‘V’ coconut cake:
- Get 225 grams butter, softened plus extra for greasing.
- Make ready 150 ml coconut milk
- Get 50 grams desiccated coconut
- Prepare 225 grams caster sugar ( confectioners sugar )
- Take 4 eggs
- Get 200 grams plain flour
- Take 2 tsp baking powder
- Take 2 tbsp raspberry jam
- Prepare 1 FOR THE TOPPING
- Make ready 50 grams dessicated coconut
- Prepare 50 ml coconut milk
- Get 200 grams butter softened
- Make ready 200 grams icing sugar
Steps to make ‘V’ coconut cake:
- preheat the oven to 180C, Grease 3 x 18cm cake tins and line the bases with baking paper ( parchment ) .Put the coconut milk and dessicated coconut in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes.
- using the mixer, cream the butter and sugar in a bowl for 3 -4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and dessicated coconut. Fold in the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden brown and risen or a skewer comes out clean .
- now make the coconut buttecream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat, set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and dessicated coconut. chill the icing for 30 minutes.
- Place one of the cakes on a plate, spread over half the rasberry jam, then cover with a layer of buttecream. Repeat with the second cake, then place the third cake on top and cover the top and sides with buttecream. Sprinkle the remaining desiccated coconut over the top, slice and serve.
- Deeeelish :-)
So that’s going to wrap this up with this distinctive dish ‘v’ coconut cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
