{"id":108192,"date":"2026-09-09T09:30:38","date_gmt":"2026-09-09T07:30:38","guid":{"rendered":"https:\/\/radioislam.org.za\/a\/?p=108192"},"modified":"2026-09-09T09:30:38","modified_gmt":"2026-09-09T07:30:38","slug":"doan-coconut-cake-viral-recipe-safeera-kaka","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/doan-coconut-cake-viral-recipe-safeera-kaka\/","title":{"rendered":"DOAN COCONUT CAKE \u2013 VIRAL RECIPE (Safeera Kaka)"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"108193\" data-permalink=\"https:\/\/radioislam.org.za\/a\/doan-coconut-cake-viral-recipe-safeera-kaka\/images-123\/\" data-orig-file=\"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2026\/09\/images.jpg?fit=183%2C275&amp;ssl=1\" data-orig-size=\"183,275\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"images\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2026\/09\/images.jpg?fit=183%2C275&amp;ssl=1\" class=\"wp-image-108193 alignleft\" src=\"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2026\/09\/images.jpg?resize=111%2C167&#038;ssl=1\" alt=\"\" width=\"111\" height=\"167\" \/>INGREDIENTS<br \/>\nFor the coconut cake:<br \/>\n* 3 cups all-purpose flour<br \/>\n* 2 teaspoons baking powder<br \/>\n* 1 teaspoon salt<br \/>\n* \u00bd cup canned coconut milk, mixed well before measuring<br \/>\n* \u00bd cup buttermilk, at room temperature<br \/>\n* 1 tablespoon coconut essence or coconut extract<br \/>\n* 1\u00be cups granulated sugar<br \/>\n* 1 cup unsalted butter, at room temperature<br \/>\n* \u00bd cup white chocolate, melted<br \/>\n* 3 eggs, at room temperature<br \/>\n* 2 egg whites, at room temperature<br \/>\nFor the coconut buttercream:<br \/>\n* \u00bd cup unsalted butter, slightly cold<br \/>\n* \u00bd cup cream cheese<br \/>\n* 2\u00bd cups icing sugar, sifted<br \/>\n* 1 teaspoon coconut essence or extract<br \/>\n* A pinch of salt<br \/>\nFor the topping:<br \/>\n* 1 cup sweetened shredded coconut<br \/>\n* 1 cup toasted coconut<br \/>\n* 1 cup toffee baking bits<\/p>\n<p>METHOD<br \/>\nPreheat your oven to 325 degrees Fahrenheit, or about 165 degrees Celsius.<br \/>\nGrease a 12-cup Bundt cake tin with non-stick spray and lightly dust it with granulated sugar. Set aside.<br \/>\nIn a bowl, whisk together the flour, baking powder and salt.<br \/>\nIn another bowl, combine the coconut milk, buttermilk and coconut essence.<br \/>\nUsing a stand mixer, beat the butter and sugar together for 2 to 3 minutes, until light and fluffy.<br \/>\nAdd the melted white chocolate, followed by the eggs and egg whites, adding them one at a time and scraping down the sides of the bowl as you go.<br \/>\nBeat for another 2 minutes until the mixture is smooth and slightly increased in volume.<br \/>\nWith the mixer on low, add one-third of the flour mixture, followed by half of the coconut mixture.<br \/>\nAdd another third of the flour mixture, followed by the remaining coconut mixture.<br \/>\nFinally, add the remaining flour.<br \/>\nMix just until everything is combined. Don&#8217;t overmix.<br \/>\nPour the batter into the prepared Bundt tin.<br \/>\nSprinkle the toasted coconut over the batter, followed by the toffee bits.<br \/>\nBake for 50 to 55 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.<br \/>\nRemove from the oven and place on a cooling rack.<br \/>\nAllow the cake to cool completely in the tin, ideally for about an hour, before turning it out onto a cake stand.<\/p>\n<p>COCONUT BUTTERCREAM<br \/>\nBeat the \u00bd cup butter and \u00bd cup cream cheese together for about 2 minutes until light and fluffy.<br \/>\nGradually add the sifted icing sugar, one cup at a time, mixing between each addition.<br \/>\nAdd the coconut essence and a pinch of salt.<br \/>\nIncrease the mixer speed to medium-high and beat for another 3 to 5 minutes, until the buttercream is light and fluffy.<\/p>\n<p>TO FINISH<br \/>\nOnce the cake has completely cooled, spread or pipe the coconut buttercream over the top.<br \/>\nFinish with a generous sprinkling of shredded coconut.<br \/>\nAnd there you have it \u2014 a delicious white chocolate coconut cake with coconut buttercream, toasted coconut and toffee crunch.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the coconut cake: * 3 cups all-purpose flour * 2 teaspoons baking powder * 1 teaspoon salt * \u00bd cup canned coconut milk, mixed well before measuring * \u00bd cup buttermilk, at room temperature * 1 tablespoon coconut essence or coconut extract * 1\u00be cups granulated sugar * 1 cup unsalted butter, at [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":108193,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[102,99],"tags":[],"class_list":["post-108192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-and-biscuits","category-recipes"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-s92","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-09-16 12:56:10","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2026\/09\/images.jpg?fit=183%2C275&ssl=1","_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=108192"}],"version-history":[{"count":1,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108192\/revisions"}],"predecessor-version":[{"id":108194,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/108192\/revisions\/108194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/108193"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=108192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=108192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=108192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}