Indulge in sweet treats this Easter Sunday. Check out these easy recipes for delicious Easter cakes and create a masterpiece right in the comfort of your home.
Malted Coconut Cake
You’ll need: 3 cups of cake flour (spooned and leveled), 1 cup of canola oil, 1 cup of sugar, 1 cup of half-and-half, 1 1/2 teaspoon of baking powder, 1/4 cup of malted milk powder, 1 teaspoon of Kosher salt, 1 teaspoon of pure vanilla extract, 1 teaspoon of pure coconut extract, 1 egg, 2 egg whites, buttercream icing, three 8-inch pans, baking spray for your pans
Step 1: Preheat your oven to 350 degrees. Then, lightly grease your cake pans and line the bottoms with parchment paper.
Step 2: Whisk together the baking powder, flour, salt, and malt powder into a bowl.
Step 3: In a separate bowl, whisk together the oil, sugar, half-and-half, vanilla, coconut extract, and the whole egg. Mix until smooth. Then, fold this liquid mix into the flour mixture.
Step 4: Beat the egg whites until stiff peaks form. (Using an electric mixer on medium-high speed works best.)
Step 5: Divide the cake batter between the prepared pans and bake for about 20 minutes.
Pro Tip: You’ll know that the cake is fully baked when a toothpick inserted at the center of the cake comes out clean.
Step 6: Allow the cakes to cool completely.
Step 7: Place one of the cake layers onto a large plate. Then, frost the top of the cake with 1 cup of buttercream icing. Place the second cake layer on top of the first and coat the top with icing. Repeat the process with the third cake layer. Afterward, frost the sides of the cake.
Step 8: Add sprinkles if you’d like. Then, serve and enjoy!
Coconut Lemon Layer Cake
You’ll need: 1 cup of coconut milk, 1 1/2 cup of shredded coconut (divided), 20 oz. lemon curd, 1 teaspoon of coconut extract, 1 box of white cake mix (Be sure to read the directions for the eggs and oil required to bake the cake), icing of your choice, two 8-inch cake pans
Step 1: Preheat your oven to 350 degrees. Lightly grease both cake pans and line the bottoms with parchment paper.
Step 2: Mix together the coconut milk, cake mix, oil, and egg whites. After these ingredients are mixed, add in the coconut extract and 1/2 a cup of shredded coconut and stir to combine well.
Step 3: Divide the batter between the two baking pans and bake for 30 minutes. Afterward, allow the cake layers to cool for about 15 minutes before removing them from the pans. Remove and continue cooling.
Step 4: Spread the remaining 1 cup of shredded coconut on a parchment lined baking sheet. Bake at 350 degrees for about 7 minutes. (Be sure to stir the halfway through and allow the coconut to cool after baking.)
Step 5: Once the cake layers have cooled, cut each layer in half, making 4 separate layers of cake. Then, spread 1/3 of the lemon curd between each layer.
Step 6: Frost the cake and top it with the shredded coconut. Serve and enjoy.
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