40 Minutes ! The Most Amazing Coconut Cake

40 Minutes ! The Most Amazing Coconut Cake

Cake Recipes Easy Recipes

This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room.

Coconut Cake

Prep Time: 10 MinsTotal Time: 40 Mins
Cook Time: 30 MinsYield: 3 Layers

Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.

Mix in cake flour, baking powder, and salt until just combined.

Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.

Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.

Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.

Frost and layer cake with frosting and use coconut flakes to coat.

CAKE:

½ cup salted butter, softened
½ cup vegetable oil
1½ cups sugar
2 teaspoons coconut extract
6 large egg whites, room temperature
1½ cups coconut milk
¼ cup sour cream
3½ cups cake flour
4 teaspoons of baking powder
½ teaspoon salt

FROSTING:

16 ounces cream cheese, softened
1 cup salted butter, softened
1 teaspoon coconut extract
3 cups powdered sugar
3 cups coconut flakes

VIDEO RECIPES *Not Available

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TAGS: Coconut Cake
Keyword: cake, coconut, cream cheese frosting

Mind-Blowing Vegan Chocolate Pie

Mind-Blowing Vegan Chocolate Pie

Cake Recipes Chocolate

This vegan chocolate pie is a five-ingredient, no-bake miracle. The ultra-thick and creamy chocolate pie filling is made with (wait for it)… tofu, almond butter, almondmilk, and melted chocolate. Easy!

Mind-Blowing Vegan Chocolate Pie

Prep Time: 10 MinsYield: 10 Slices

Chocolate Pie Filling: Blend the tofu, almondmilk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.

Chocolate Pie Assembly: Pour filling into a crust, sprinkle with sea salt if you want, and chill for 12-24 hours. Cut and serve!

For the chocolate pie filling:

12 ounces firm silken firm tofu
1/2 cup almond butter
12 ounces chocolate chips*
flaky sea salt for topping
1/2 cup Almond Breeze Chocolate Almondmilk

For the Crust:

pie crust of your choice! ideas in the notes section.

Total Fat 28.6g44%

Sodium 133mg6%

Sugars 24.9g0%

Vitamin A 9.3µg1%

Cholesterol 0mg0%

Total Carbohydrate 40.6g14%

Protein 8.5g17%

Vitamin C 0mg0%

*For strict vegans, use dairy-free chocolate chips – we found them at stores like Whole Foods.

We used chocolate almondmilk and it was deeeelicious. Bonus: the leftover milk sitting in my fridge has become my new favorite morning drink of choice.

Crust ideas: my favorite is a graham cracker crust, and unless I’m missing something major, it looks like most of the store-bought ones are vegan because they use oils instead of butter! Online forums support my findings, but if you know something I don’t, feel free to comment. I also love the idea of an Oreo crust or a regular pie crust, which you can make with coconut oil to be vegan. Also: a date and nut crust could be nice.

TAGS: Chocolate Pie
Keyword: cake, vegan, choco pie

Strawberry Shortcake Pops - Appetizers & Cookies

Strawberry Shortcake Pops - Appetizers & Cookies

Cake Recipes Italian Appetizer

Appetizer - Strawberry Shortcake Pops, a simple and fun way to enjoy the classic strawberry shortcake.

Strawberry Shortcake Pops

Ingredients :

12 oz angel food cake (the round kind)

1 lb strawberries, diced in very small pieces

16 oz Fluffy White Frosting

¾ tsp vanilla

1 pound white chocolate candy coating

Lollipop sticks

Instructions :

Using your hands, crumble up the angel food cake as much as you can and place in a large bowl.

Mix in white frosting and gently fold in the diced strawberries.

Roll the mixture into 1 inch balls and place on parchment paper.

* If the mixture too sticky to handle, cover with plastic wrap and refrigerate a couple of minutes until firm enough to handle.

Cut or break lollipop sticks in half, and twist stick into the center of each cake ball, about halfway in.

Freeze the balls for about an hour before dipping.

In a bowl melt white chocolate candy coating.

Dip pops in melted white chocolate to cover and place on parchment paper to set.

Keep pops in the refrigerator until ready to serve. Enjoy!

Tag: Appetizer recipes | Food Recipes
#appetizer #cookies #cake #fruitcake #tart

Cake Recipes | No Bake Summer Berry Icebox Cake

Cake Recipes | No Bake Summer Berry Icebox Cake

Cake Recipes

Summer Berry Icebox Cake

Ingredients :

19 oz graham crackers

2-1/2 cups cold milk

8 oz cream cheese, softened

2 (3.4 oz) packages Vanilla Instant Pudding

2 oz white chocolate chips

1-1/2 cups fresh blueberries

3 cups fresh strawberries, sliced

12 oz Cool whip (or homemade whipped cream)

Instructions :

Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.

Gradually beat in milk.

Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.

Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.

Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.

Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.

Place graham crackers on top of berries, then pudding mixture, then layer of berries again.

Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.

You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Tag: Cake recipes | Food Recipes
#cookies #blueberries #grahamcrackers #strawberries

Cake Recipes | Raspberry Curd Tart

Cake Recipes | Raspberry Curd Tart

Cake Recipes

Cake recipes - RASPBERRY CURD TART

Raspberry Curd Tart

Ingredients :

Raspberry Curd:

3 cups raspberries

1/2 cup sugar

1 tsp Meyer lemon zest

2 Tbsp Meyer lemon juice

2 Tbsp water

2 large egg yolks

2 Tbsp plus 2 tsp cornstarch

1/8 tsp salt

1 Tbsp chilled unsalted butter, diced

Curst:

1 1/4 cups flour

1/4 cup sugar

1/4 tsp salt

7 Tbsp unsalted butter

1/4 cup sliced almonds, toasted and finely ground

Topping:

1 cup raspberries

Lemon peel curls, if desired

Instructions :

For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.

Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).

For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.

To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving.

Nutrition :

Calories: 215

Carbohydrates: 29

Tag: Tart Recipes | Food Recipes
#cake #bake #baking #raspberry #tart #tartrecipe #cakerecipe #applepie