Light and creamy with more than a hint of coconut. This cake is one of the best coconut cakes I’ve ever made (even though that doesn’t say much…) If you’re a coconut-fan, this cake is a must-try!
I found this recipe on The Heritage Cook and modified it just a bit. I used coconut milk instead of regular milk and I reduced the sugar (like usual). Also, instead of making frosting, I made whipped cream from heavy whipping cream and stirred coconut flakes into it .
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup unsweetened coconut milk
1 cup butter, softened
1 – 1 1/2 cups sugar
whipped cream (enough to cover the cake)
coconut flakes (2-3 cups)
Combine the flour, baking powder and salt in a bowl. Mix the vanilla extract into the milk. Beat the butter until creamy; add sugar and continue mixing. Add the eggs, one at a time, mixing well; the mixture should be thick and creamy.
Add 1/3 of the flour mixture into the butter-sugar-and-egg mixture, beating on a low speed. Add 1/2 the milk mixture and beat well. Add another third of the flour, then the rest of the milk, and then the last of the flour, mixing well between each addition.
Evenly divide the batter into two prepared cake pans. Bake on 350F for 20 to 30 minutes. Afterwards, cool completely. If you want a four layered cake, divide the two cakes into half (I used a string to do this).
While the cakes are cooling, make the whipped cream and, once ready, stir 2-3 cups of coconut flakes into the cream. Once the cakes are cooled, take the bottom cake layer and frost; repeat for the other layer(s). Once the layer(s) are stacked on top of each other, frost the sides. Enjoy your masterpiece!
A few months ago, we made Gluten Free Cookie Dough Brownies: http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Found on “allrecipes.com”, this recipe is perfect for a quick cake fix. The recipe not only calls for few ingredients but it bakes in less than 30 minutes!
Recipe makes 12 cupcakes or 1- 9×9 inch pan
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
This Hershey’s chocolate cake recipe is both classic and mouth-watering.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
*Instead of using frosting for the cake, try smothering it in melted dark chocolate!