Coconut Fairy Cakes Recipes

QUICK AND SIMPLE FAIRY CAKES

Quick and Simple Fairy Cakes image

My mom told me this recipe, and I love it because its really quick and very easy to follow!

Provided by pkhosa

Categories Desserts Cakes Cupcake Recipes

Time 25m

Yield 24

Number Of Ingredients 4

Ingredients

1 cup butter, softened
1 cup white sugar
1 ¾ cups self-rising flour, divided
4 eggs, beaten, divided

Steps:

Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
Bake in the preheated oven until golden, 10 to 12 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 15.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 181.9 mg, Sugar 8.4 g

COCONUT FAIRY CAKES

Coconut fairy cakes image

This recipe is special because of my secret ingredients, coconut it gives it a nice fluffy taste and makes it super delicious!

Provided by family east

Time 27m

Yield Makes Serves 12 people

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 190C Gas mark 5
Weigh out 4oz of butter or margarine softened slightly, weigh out 4oz of caster sugar as well
Cream the butter and the caster sugar together until light and fluffy
Crack 2 eggs and measure out 4oz of self raising flour and mix in with vanilla extract and 2 handfuls of coconut
Cook for 12-15 minutes in the oven the ice with any icing of your choice
You will now have your coconut fairy cakes ready to serve!

COCONUT TRES LECHES CAKE

Coconut Tres Leches Cake image

Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!

Provided by Katie Lee Biegel

Categories dessert

Time 11h35m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines
2 cups full-fat almond milk
Two 7.4-ounce cans sweetened condensed coconut milk
One 13.5-ounce can coconut milk, well shaken
1 teaspoon vanilla extract
One 9-ounce container frozen non-dairy coconut whipped cream, thawed
1 cup sweetened coconut flakes, toasted (see Cook's Note)

Steps:

Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

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