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Coconut Cake (Snow-White Cake)

Desserts

Coconut Cake (Snow-White Cake)

A very special homemade coconut cake recipe — read the details to see how unlike any other this cake is. Delicious in flavor, beautiful in decoration and appearance. Definitely worth trying.

Total time120 min
Prep40 min
Cook80 min
Yield8 servings
DifficultyHard
ReviewsNo public ratings yet

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Recipe tags

DessertsInternationalVegetarianHardLong cook

Recipe story

Coconut cake... an attractive white cake especially for coconut lovers. Exceptionally rich in flavor with Chantilly cream, beautifully finished with shredded coconut — and best of all, the method is very simple

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup coconut water or 1 cup liquid milk (we prefer coconut water)
  • 1/2 cup oil
  • 1 tablespoon vinegar
  • a pinch of salt
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • For the topping:
  • 2 cups shredded coconut
  • 1 1/2 cups water
  • juice of 1 lemon
  • 1 tablespoon rose water or orange blossom water
  • 2 packets instant cream powder
  • 1 cup cold milk

Method

  1. Beat the eggs with an electric mixer, then add the sugar and vanilla and continue beating until the sugar is completely dissolved.
  2. Start adding the liquids: add the coconut water, then the oil, and beat.
  3. Add the tablespoon of vinegar and a pinch of salt and continue beating.
  4. Separately, sift the flour and baking powder and add them gradually while continuing to beat with the electric mixer
  5. Pour the batter into a buttered and floured pan
  6. Bake in a preheated oven with heat from below, placed on the rack, at 180°C (350°F) for 35 to 40 minutes, watching carefully.
    Timers: 40 min
  7. Prepare the topping and cream in advance... soak the shredded coconut with the sugar and water together overnight
  8. The next day, strain off the water
  9. Boil the water that was used to soak the coconut — boil it for 7 minutes with the lemon juice and 1 tablespoon rose/orange blossom water to make a syrup
    Timers: 7 min
  10. Whip the powdered cream with the cold milk to obtain Chantilly cream
  11. When the coconut cake has cooled, slice it horizontally into two layers. Soak the bottom layer with the cooled syrup and spread a layer of Chantilly cream
  12. Place the top layer over the first, then soak the top layer with syrup as well and spread the remaining Chantilly cream
  13. Decorate the top with the shredded coconut that was soaked overnight and then dried, or use fresh shredded coconut
  14. Refrigerate the coconut (snow-white) cake until serving or until the cream sets and cools
  15. This successful coconut cake comes from a friend and chef at "What Are We Cooking Today"
  16. Amir Youssef
  17. Click his name to see all his delicious recipes on his profile page
  18. For more successful cakes try Healthy Brownie Cake
  19. To make English cake by Amir, click the link

Notes and serving ideas

  • Healthy Brownie Cake
  • English cake
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Chef

Amir Youssef

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