Coconut Cake Recipe 🥥 🍰
Ingredients
Cake
2 cups medium gluten flour. 🌾
1 1/2 cups sugar. 🍬
1 tsp baking powder 🧁
1/2 tsp salt 🧂
1 cup milk 🥛
1/2 cup melted butter Please
4 eggs 🥚
1 tsp vanilla extract 🍦
1 cup shredded coconut 🥥
Coconut glaze
1 cup rock sugar. 🍚
1/4 cup butter Please
1/4 cup milk. 🥛
1/2 cup coconut puree 🥥
1 tsp vanilla extract 🍦
Production instructions
Prepare the cake
Preheat oven to 350 ° F (175 °C) and grease two 20 cm round cake pans.
Combine flour, sugar, baking powder and salt in a large bowl.
Add milk, melted butter, eggs, and vanilla extract. Mix well until a smooth dough forms.
Stir in the coconut paste until evenly distributed.
Divide the batter into the molds and bake until the batter is picked out with a toothpick, about 30-35 minutes. Cool in the mold for 10 minutes before demolding.
Prepare the coconut glaze:
In a small saucepan, melt the butter over medium heat. Add rock sugar, milk and vanilla extract. Cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.
Remove from heat and add the coconut. Mix well.
Plate:
Place a layer of cake on a plate and cover with a layer of coconut paste.
Place the second layer of cake on top and cover with the remaining frosting.
Sprinkle more with shredded coconut if desired.
Pineapple fluffy cake 🍍 🍰
Ingredients:
Cake
2 cups (250 g) wheat flour.
1 cup (200 g) sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120 ml) vegetable oil
3 eggs
1 cup (240 ml) pineapple juice (natural or canned)
1 tsp vanilla extract
1 cup (150 g) pineapple, cut into small pieces
Ingredients (optional):
1 cup (240 ml) whipped cream or meringue
Pineapple slices and cherries for garnishing
Preparation
Preheat oven to 180 °C (350 ° F) and grease a 22 cm baking sheet.
Combine flour, baking powder, baking soda and salt in a bowl.
In a separate bowl, whisk together the sugar, oil, egg, pineapple juice and vanilla until smooth.
Gradually pour the dry ingredients into the wet ingredients and gently mix well.
Add the pineapple pieces and mix well in a wrapped way.
Pour the mixture into a baking dish and bake for 40-45 minutes until poked out clean with a toothpick.
Allow to cool unmold and garnish with whipped cream, pineapple slices and cherries
🍫 Cheesecake Brownies with Cheesecake Toffee 🎉
Ingredients 🛒
1 box of brownie ready mix
2 large eggs
1/2 cup vegetable oil
1/4 cup water
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 cup Heath’s buttercream slices
Description 🧑 🍳
Preheat oven to 350 ° F (175 °C) and grease a 9 x 13-inch baking dish.
Take a medium bowl and blend the brownie powder with eggs, oil and water according to the package directions. Pour the brownie batter into the prepared pan.
In a separate bowl, whisk together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Spoon the cream cheese mixture onto the brownie batter and gently stir with a knife for a marbled effect.
Sprinkle heath caramel pieces evenly on top.
Bake for 30-35 minutes until removed by inserting a toothpick through the middle.
Cut into squares after cooling completely in a pan! 🎉
Tips ✨
Add chopped walnuts or pecans to the brownie batter for a nutty flavor.
Like a gluten-free recipe? Use a gluten-free brownie mix.
Add a spoonful of vanilla ice cream when served hot for even more indulgence!
[Warm Tips]
When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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