I Want To Show You How To Make A Really Easy But Delicious Coconut Cake.
- Cream Cheese
- Sweetened Shredded Coconut
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Unsalted Butter
- Coconut Extract
I’ve got here is sweetened shredded coconut all-purpose flour, salt and baking powder you need eggs granulated sugar unsalted butter that’s been softened to room temperature butter milk and coconut extract never imitation always the real thing makes the biggest difference in the world.I’ve got my oven preheating to 315.I’ve got a bundt pan that I’ve greased was not expressing side and ready and waiting for me and I am ready to rock and roll as you can see it takes nothing at all to make this cake I mean nothing fancy whatsoever and I am going to make like I said a little glaze a cream cheese glaze for the topping because why not you have in case you might as well have glaze you know what.
I’m saying all right in this bowl.I just want to mix together all the dry ingredients first throughout the flour really well that way because a coconut it’s slightly sticky it the flour sticks to it and then everything kind of disperses throughout the batter evenly put my butter in my large bowl you can do this in your mixer fitted with a paddle attachment.I’m going to do it with a handheld whisk because I can and because it’s here because I also like dragon driving that date one over here butter sugar and then go ahead and just whisk it up we’re gonna finish ourselves I’m going to add my eggs.I’m also just going to scrape the sides of the bowl and now I’m going to whisk this for a couple of minutes.
I really want to incorporate the eggs in here well and then we will add our few Lassen greens and it’s really easy but it is just one of the best butts delicious coffee kicks ever and it’s so good with some fresh mint now on the side okay now I’ve got my buttermilk and my coconut extract and you know when I comes to vanilla extract I never ever mentioned I mean I give you an amount when I write the recipe but you know it’s like three times that but when it comes to every other extract you must measure because it will overpower everything and then it can go from delicious coconut to overpowering and artificial tasting with an extra drop so be very careful.
I’m going to add my extract with the buttermilk and if at this point the mixture starts to split it perfectly fine because when we add our dry ingredients it’ll all work out add the dry ingredients and now just carefully incorporate those in. I’m going to get this all over me. I just know it give everything a good stir with a spatula once you’re done and then just add this in your prepared bundt pan and I’ll have the measurements in the sides of the pan and everything on the website listed with the recipe because that does make a difference all right get it all in there it concedes a really nice thick cake it’s not going to be a light you know angel food cake type of thing it’s going to be a pretty dense but delicious cake that you’re going to be able to slice.
You want to I’m not saying you should but if, you want to if you’ve got any leftovers you pop a slice of this in the toaster for the most incredible treat ever trying to even out the top and now this is going to go into my preheated oven until fully cooked through could take about an hour so I’ll show you what it looks like once this my cake baked for see 45 minutes I just let it cool come to room temperature for about 10 minutes and then I inverted it onto a wire rack over a baking sheet now we’re going to go ahead and make the glaze which is really easy but so delicious all you need is some powder sugar confectioner sugar.
You need some cream cheese that’s been softened at room temperature really important otherwise just not going to incorporate you need some milk and some coconut extract and I’m just going to use my handheld mixer here just get it going and then we’ll start streaming it a little bit of milk and attempt to get that right sort of glossy creamy drippy consistency okay.I added my milk now it’s really nice and runny.I like a nice runny glaze.I don’t like it to think that it’s almost like icing because.I what happens up happening is it just it takes away from the cake and I don’t like that so then reason.I do it over a baking sheet is because now I can just drizzle look at that.
I’m going to go around this a few times you can drizzle this baby all over and it just got that really beautiful consistency that it sticks but it’s not thick like frosting and then just sprinkle some coconut on the top you can toast your coconut if, you want to I rather like it like this because it looks like freshly fallen snow even though it’s got a very tropical scent and flavor oh how.I love that I’m not going to put it on my cake stand now because I just kind of want to cut into it because I said I will it’s beautiful isn’t it let’s say.I see when that glaze just drips so beautifully all around you want to let this set of course but we both know I have the patience of I don’t even know what basically have no patience oh that’s gorgeous it’s so beautifully mmm scented without coconut.