Desserts
ChefHanadi Al-Ayass
Coconut Cake with Whipped Cream
Decorated coconut cake with whipped cream — a rich, flavorful cake for shredded-coconut lovers. Can be filled with fresh or canned fruit as well.
Decorated coconut cake — an easy, distinctive recipe for a delicious coconut-flavored cake.
Ingredients
Start here, then move straight into the method.
- 6 eggs
- 1½ cups plain yogurt
- 2 cups oil
- 2 cups all-purpose flour
- 3 cups shredded coconut
- 2 tablespoons baking powder
- a dash of vanilla
- juice of half a lemon or orange
- 2 cups sugar
Method
Follow the cooking sequence without leaving the page.
- Put the eggs and vanilla in a bowl and beat with an electric mixer, then add the sugar gradually and continue beating.
- When the mixture turns white, add the oil and beat; then add lemon or orange juice and yogurt and beat.
- Gradually add the flour mixed with the baking powder and fold; finally add the shredded coconut and mix well.
- Grease a cake pan with oil or butter or use baking paper and pour in the batter.
- Tap the pan on a flat surface to remove air pockets from the batter so no gaps remain.
- Bake the cake in an oven at 180°C until cooked.
- Decorate the coconut cake with whipped cream and shredded coconut... you can also cut it horizontally into two layers and fill with cream and canned fruit.
- Refrigerate the cake until the cream sets and the cake is cold for better flavor.
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- Halawa Cheesecake
