Pineapple Coconut Cake
Ingredients
-200 g of flour
-100 g of sugar
-100 g melted butter
-2 eggs
-200 g canned pineapple (drained and crushed)
-100 g coconut puree
-1 tsp baking powder
-1 teaspoon vanilla extract
-50 ml of milk
Production instructions
1) Preheat oven to 180 °C.
2) In a large bowl, beat eggs and sugar well.
3) Add the melted butter and vanilla extract and mix well.
4) Add flour and baking powder and mix until smooth.
5) Add the chopped pineapple, coconut and milk and mix well again.
6) Pour the mixture into an oiled baking dish and bake for 30-35 minutes until picked out with a toothpick.
7) Remove the mold and eat after cooling.
Prep Time: 10 minutes/Cook Time: 35 minutes/Nutrition Facts: 250 calories per serving
Baileys Irish Cream Cheesecake ❤ ❤ ❤ ❤
Ingredients
Bread crust
1 ⁄ 2 cups (about 150 g) of chocolate chip cookie crumbs (such as Oreo crumbs).
1 ⁄ 4 cup (60 g) unsalted butter, melted.
Cheesecake filling
24 oz (680 g) softened cream cheese
1 cup (200 g) caster sugar
1 cup (240 ml) sour cream, room temperature
4 large eggs, room temperature
3 ⁄ 4 cup (180 ml) Baileys Irish Cream
1 tablespoon vanilla extract
2 tablespoons full-fat flour
1 ⁄ 2 cup (90 g) semisweet chocolate chips, melted and slightly cooled
Ingredients
1 cup (240 ml) heavy whipped cream.
2 tablespoons rock sugar
2 tablespoons Baileys Irish Cream
Chocolate chips or cocoa powder for garnish
Production instructions
Step 1: Prepare the crust
Preheat oven to 325 ° F (160 °C). Grease a 9 “(23 cm) springform mould pan.
In a bowl add chocolate chip cookie crumbs and melted butter. Once mixed well, press the mixture tightly into the bottom of a spring-loaded baking pan.
Bake for 10 minutes and allow to cool to prepare the filling.
Step 2: Make the cheesecake filling
In a large bowl, beat softened cream cheese and caster sugar until smooth and creamy.
Add sour cream, Baileys Irish cream and vanilla extract. Mix until well blended.
Add the eggs one by one, whisking gently, scraping the bowl after each addition.
Add flour and melted chocolate chips and stir until just combined-avoid stirring.
Pour the filling over the cooled pastry and spread evenly.
Step 3: Bake the cheesecake
Wrap the outside of the baking sheet with aluminum foil to prevent water from seeping.
Place the pan in a larger baking pan, then fill the pan with hot water until the water level reaches halfway to the side of the springform pan.
Bake for 60-70 minutes until the center is set but still slightly jiggling.
Turn off the oven, open the door slightly and allow the cheesecake to cool slowly for an hour.
Remove from oven and chill in refrigerator for at least 6 hours or overnight.
Step 4: Make whipped cream
Whip whipped cream and rock sugar until soft and foamy.
Add Baileys Irish Cream and continue to beat until a firm foam forms.
Spread the whipped cream on the chilled cheesecake and garnish with chocolate shavings or cocoa powder.
Rum and raisin cake
Ingredients
1 cup sultan fruit
1/2 cup dark rum
2 cups wheat flour
1 tsp baking powder
1/2 tsp powdered cinnamon
1 pinch of salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 cup milk
Preparation method
Preheat oven to 180 °C (350 ° F). Grease the cake tin.
In a bowl, combine the raisins with the rum and let sit for 30 minutes.
In a separate bowl, beat together the butter and sugar until the mixture is creamy. Add eggs one by one, mixing well after each addition.
Add the milk and stir well.
In a separate bowl, sift in the flour, baking powder, cinnamon powder, and salt.
Gradually add the dry ingredients to the butter mixture and beat until smooth.
Add sultan fruit and rum to the batter and gently mix well.
Pour the batter into the prepared pan and bake for 45-50 minutes or until removed clean by inserting a toothpick into the center.
Wait to cool unmolded and eat.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 320 kcal | Serving: 8 servings
[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 number of grams depends 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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