1 ½ cups (150 grams) sweetened shredded coconut 2 ½ cups (295 grams) cake flour (*see note below for substitution) 2 ½ teaspoons (10 grams) baking powder 1 teaspoon (6 grams) table salt, OR 1 ...

add one teaspoon of coconut extract to the cake batter. A Guide to Cooking With Any Type of Coconut, From Coconut Oil to Coconut Cream To grate fresh coconut, first crack open a whole coconut ...

Using both desiccated coconut and coconut cream gives a brilliant depth of flavour to this cake – and the lime and coconut buttercream finishes it off lovely. For this recipe you will need 2 x ...

poke holes all over the top of cake using a large fork. Open the 15-ounce can cream of coconut (making sure to stir it first) and pour over warm cake. Evenly coat the whole cake and spread it around.

This grown-up big pink cake is officially as perfect on the inside as it is on the outside because it strings together one of my all-time favorite flavor combinations: coconut, rose, pistachio and ...

Add the coconut cream and coconut rum (if using ... and spread or pipe over the coconut buttercream. Place the other cake layer on top. Scatter the passion fruit seeds in the middle of the ...

A decadent coconut caramel layer cake, topped with cream cheese icing – a sweet addition to any event. Bertrand Jang, owner of Sweet & Me Bakery, has served up a classic sponge cake and taken it ...