Magic Coconut Cake Recipe 465 Recipes
MAGIC COCONUT CAKE RECIPE - (4.6/5)
Provided by LORIWHIP
Number Of Ingredients 9
Steps:
- Place all the ingredients in a blender. Blend well. Pour into a greased pie plate. Bake at 350 degrees for 45 to 60 minutes.
MAGIC COCONUT CAKE
Magic Coconut Cake is a classic Welsh dessert that is made like a cake but, during baking, the cake batter separates into layers to form a coconut cream flan with a thin pastry crust at the bottom, a custard filling and shredded coconut on the top. It seems like magic and it works every time.
Provided by momaphet
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the to 350°F (180°C). Butter well a 9" spring-form pan.
- Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
- Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
- In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
- When the 'cake' is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the 'cake' to release it, if necessary.
- Now you will see that your 'cake' has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
- Serve warm or cold, with whipped cream or ice cream.
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- Preheat the oven to 350°. Butter two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans, tapping out excess flour.
- In a small bowl, sift the cake flour with the baking powder and salt. In a small pitcher, combine the milk with the coconut milk. In a medium bowl, beat the butter at medium speed until creamy. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides of the bowl. Add the egg yolks and vanilla and beat until smooth. At low speed, add the dry ingredients in 3 batches, alternating with the milk mixture; beat until smooth.
- In another bowl, using clean beaters, beat the egg whites at high speed until firm but not dry. Stir one-third of the beaten whites into the batter until smooth, then fold in the remaining whites until no white streaks remain.
- Divide the batter evenly between the prepared cake pans and smooth the surfaces. Bake for 35 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the centers comes out with just a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Peel off the parchment paper.
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