Cakes, cheesecakes, pies and tarts
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Saloni Mehta | Vegan & Eggless Baking on Instagram: "Chocolate Coconut Bounty Cake It is filled creamy and dreamy coconut filling and dark chocolate ganache with layers of moist chocolate sponge. This cake is incredibly moist and decadent! It is eggless - dairyfree - vegan. Recipe 👇 I have used Native Forest Organic Coconut Milk and Let’s Do Organic Shredded Coconut from @edwardandsons in this recipe. The consistency and flavor of creamy coconut filling is unbelievably delicious! 🥥🍫 Chocolate Sponge Cake: •240 ml (1 cup) Coconut Milk (Native Forest Organic Canned Coconut Milk) •60ml(1/4 cup) Water, at room temperature •1 tablespoon (15ml) Vinegar (white / apple cider) •85ml (1/3cup) Oil (neutral) •180g (3/4 cup + 2 tablespoons) Cane Sugar •1 tsp vanilla extract •210g (1 cu
Just zarina on Instagram: "😋🍫🥥 Irresistible Mouth-watering German Chocolate Pecan Cake @homemade_addict2 Credits cuisine corner Ingredients: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 cup sweetened shredded coconut 1 cup chopped pecans 1 cup semisweet chocolate chips 1/2 cup heavy cream Directions: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the b
