Chocolate Coconut Cake


 





 Ingredients
 
Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

Coconut Icing
1 1/4 cups butter
1 1/4 cups shortening
9-10 cups powdered sugar
4 tsp coconut extract
3-4 tbsp water or milk
1 1/2 cups sweetened coconut

Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients for the cake to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add coconut extract and 1-2 tbsp water or milk and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth.
11. Add more water or milk until the right consistency. Set icing aside.
12. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
15. Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
16. Add final layer of cake on top and ice the outside of the cake.
17. Press toasted coconut into the sides of the cake and sprinkle it on top.

Nutty Banana Cake Recipe


 

INGREDIENTS

    1 cup Whole Wheat Pastry Flour
    1 cup fine Corn Flour
    2 1/2 teaspoons Baking Powder
    1/2 teaspoon Cinnamon
    1/4 teaspoon Salt
    1/2 teaspoon Stevia Powder or to taste
    1 cup (about 4 medium) very ripe Bananas, peeled & mashed
    1/4 cup all natural Almond Butter
    1 large Egg, whisked at room temperature
    1 cup fat free milk
    1 teaspoon pure Vanilla Extract
    1/4 cup slivered Almonds

METHOD

Preheat oven to 350˚F with the rack in the middle of oven. Prepare a loaf pan (9″ x 5″ x 3″) with parchment paper.Whisk together all dry ingredients in a medium bowl. Combine all wet ingredients in a separate bowl.

Put mixture in loaf pan & top with slivered almonds. Bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Cool cake to room temperature, flip out of pan & slice.

Dark Chocolate Cake



Ingredients

    12 tablespoons unsalted butter, melted, plus more for pans
    2 cups all-purpose flour, plus more for pans
    1 1/2 cups sugar
    3/4 cup unsweetened cocoa powder
    1/2 teaspoon salt
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1 large whole egg, room temperature
    1 large egg white, room temperature
    1 teaspoon pure vanilla extract
    1 1/3 cups strong, hot coffee

Directions

    Heat oven to 325 degrees. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

    Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

Cherry, Raisin Christmas Cake








9 oz. plain flour
8 oz. butter
8 oz. castor sugar
1 1/2 lbs. mixed currants, raisins, sultanas
4 oz. cherries
4 oz. candied peel
4 oz. ground almonds
1/2 tsp. grated nutmeg
1/2 tsp. mixed spice
1/2 tsp. vanilla essence
5 eggs
Wine glassful rum
Good pinch of salt

Preheat oven to 375 degrees. Sieve all dry ingredients, reserving a few spoonfuls of flour. Mix all fruits together and stir in reserved flour, mixing well. Beat butter and sugar together to a light cream, add essence. Add beaten eggs alternatively with flour mixture, mixing well. Lastly stir in fruit mixture and rum. Grease and line an 8 inch deep tin and pour in mixture. Put cake in oven and immediately turn heat back to slow (275 degrees). Bake about 5 hours.

Crunchy Cinnamon Cake

 

Ingredients
    Cake
    175g caster sugar
    60g fresh butter
    1 egg
    4 tablespoons milk
    175g plain flour
    1 teaspoon baking powder
    pinch salt

    Topping
    110g demerara/ moti sugar
    30g melted butter
    1 tablespoon flour
    1 1/2 teaspoons cinnamon
    60g chopped mixed nuts

Directions

    Cream butter and sugar. Beat in egg and milk. Lightly sift in flour, baking powder and salt, and fold in with a metal spoon.
    Combine topping ingredients in a separate bowl.
    Grease and base line a 23cm (9") square cake tin with foil. Spread half thin layer of the cake mix in the bottom. Spread with just over half the topping mix. Spoon over the rest of the cake mix and spread evenly with a fork. Scatter over the remaining topping and press down very lightly.
    Bake at 190 C for about 30 minutes.

http://allrecipes.co.in/recipe/1819/crunchy-cinnamon-cake.aspx

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