:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/qj6RnJ2tOdtrp6jvx_Yr/f8e6b214da6b016e73ad865b6020c6.jpeg "Easy homemade Coconut Easter Cake")
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VIDEORECIPE Easy homemade Coconut Easter Cake
This easy recipe teaches how to make the best homemade Coconut Easter Cake. Don't miss it!
Ingredients
Cake
- 230 g butter
- 230 g cream cheese
- 400 g sugar
- 1 teaspoon vanilla essence
- 5 egg
- 360 gr self-rising flour
- 1 teaspoon baking soda
- 120 ml coconut milk
- 60 gr coconut oil
- 80 g Shredded coconut
Coconut cream cheese
- 230 g butter
- 230 g icing sugar
- 230 g cream cheese
- 170 g white chocolate
- 50 ml coconut milk
Assembly
- Shredded coconut
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Directions
Place the butter in a bowl and beat with a mixer to ensure it is creamy.
Add the cream cheese, white sugar and vanilla essence and beat until creamy.
Add the eggs, one at a time, beating after each addition.
Melt the coconut oil in the microwave or in a double boiler.
Sieve the flour and baking powder and add them to the mixture alternately with the coconut milk and coconut oil. Mix with a rubber spatula. Add the grated coconut. Mix well.
Pour the mixture into the buttered baking tin. Bake for 60 minutes in a preheated oven at 150°C.
Set aside at room temperature until cool and unmould.
Place the butter in a bowl and beat with a mixer until creamy.
Sieve the icing sugar, adding it to the bowl with the butter. Add the vanilla essence and beat until creamy.
Add the cream cheese, beating until completely blended.
Melt the white chocolate in the microwave or in a double boiler. Then add the melted chocolate to the mixture. Mix well.
Add the coconut milk. Stir in the coconut milk.
Place the cake on a plate and cover the cake with cream cheese.
Sprinkle the cake with coconut flakes. Enjoy!
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RomiEasy homemade Coconut Easter Cake
This easy recipe teaches how to make the best homemade Coconut Easter Cake. Don't miss it!
Place the butter in a bowl and beat with a mixer to ensure it is creamy.
Add the cream cheese, white sugar and vanilla essence and beat until creamy.
Add the eggs, one at a time, beating after each addition.
Melt the coconut oil in the microwave or in a double boiler.
Sieve the flour and baking powder and add them to the mixture alternately with the coconut milk and coconut oil. Mix with a rubber spatula. Add the grated coconut. Mix well.
Pour the mixture into the buttered baking tin. Bake for 60 minutes in a preheated oven at 150°C.
Set aside at room temperature until cool and unmould.
Place the butter in a bowl and beat with a mixer until creamy.
Sieve the icing sugar, adding it to the bowl with the butter. Add the vanilla essence and beat until creamy.
Add the cream cheese, beating until completely blended.
Melt the white chocolate in the microwave or in a double boiler. Then add the melted chocolate to the mixture. Mix well.
Add the coconut milk. Stir in the coconut milk.
Place the cake on a plate and cover the cake with cream cheese.
Sprinkle the cake with coconut flakes. Enjoy!
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