Penulis Coconut Cashewnut Cake is a type of cake that combines the flavors of coconut and cashew nuts. Typically, it features a moist, tender crumb with a rich coconut flavor, often enhanced by the crunch and nuttiness of cashew nuts.
The cake might be flavored with coconut milk or shredded coconut and topped with chopped cashews, and it could be frosted with a coconut or cream-based frosting. It's a delicious choice for those who enjoy the combination of tropical and nutty flavors.
To make Coconut Cashewnut Cake, you usually start by preparing a batter with flour, sugar, eggs, and butter, incorporating shredded coconut and crushed or chopped cashews. Some recipes may call for coconut milk to add moisture and enhance the coconut flavor.
Here’s a basic outline of the process:
1. Preheat your oven
Typically to around 350°F (175°C). Grease and flour your cake pans.
2. Prepare the batter
Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Stir in shredded coconut and chopped cashews.
3. Bake
Pour the batter into the prepared pans and smooth the top. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
4. Cool and frost
Let the cakes cool completely before frosting. A simple frosting could be a coconut-flavored buttercream or cream cheese frosting. Garnish with additional shredded coconut and cashew nuts if desired.
This cake pairs well with a cup of tea or coffee and is a delightful treat for special occasions or as a delicious everyday dessert.
Here's a simple recipe for making Coconut Cashewnut Cake:
Ingredients:
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) coconut milk (canned or fresh)
- 1 cup (80g) shredded coconut (unsweetened or sweetened)
- 1/2 cup (60g) cashew nuts, chopped
For the Frosting (optional)
- 1/2 cup (115g) unsalted butter, room temperature
- 1 1/2 cups (190g) powdered sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
- Shredded coconut and chopped cashew nuts for garnish
Instructions:
1. Preheat your oven
to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Prepare the batter
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the shredded coconut and chopped cashew nuts.
3. Bake the cake
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the frosting (if using)
- In a medium bowl, beat the butter until creamy.
- Gradually add the powdered sugar, beating well after each addition.
- Mix in the coconut milk and vanilla extract until smooth and spreadable.
5. Assemble and decorate
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with additional shredded coconut and chopped cashew nuts if desired.
Enjoy your homemade Coconut Cashewnut Cake!
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