Vanilla cake,chocolate cake,creme caramel receipe, coconut pudding

Vanilla Cake Recipe:

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
In a medium-sized bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, beat the butter with an electric mixer until creamy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Gradually mix in the dry ingredients until just combined.
Stir in the milk and vanilla extract until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before frosting or serving.

Chocolate Cake Recipe:

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup hot water

Directions:

Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients and mix until well combined.
Slowly stir in the hot water until the batter is smooth.
Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool completely before frosting or serving.

Creme Caramel Recipe:

Ingredients:

1 cup granulated sugar
1/4 cup water
4 large eggs
2 cups whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract

Directions:

Preheat your oven to 325°F (160°C) and set a large baking dish aside.
In a small saucepan, combine the sugar and water over medium-high heat and cook, stirring occasionally, until the sugar dissolves and turns a golden brown color.
Pour the caramelized sugar into a 9-inch (23cm) cake pan and swirl it around to coat the bottom and sides of the pan evenly.
In a large bowl, whisk together the eggs, milk, cream, and vanilla extract until well combined.
Pour the mixture over the caramelized sugar in the cake pan.
Place the cake pan into the large baking dish and fill the baking dish with enough hot water to come halfway up the sides of the cake pan.
Bake the creme caramel for 45-50 minutes, or until the custard is set but still jiggles slightly in the center.
Remove the cake pan from the baking dish and let it cool to room temperature.
Cover the cake pan with plastic wrap and refrigerate the creme caramel for at least 2 hours, or until fully chilled.
To serve, run a knife around the edge of the pan and invert the creme caramel onto a serving plate. Enjoy!

Coconut Pudding Recipe:

Ingredients:

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
1 can (14 oz) coconut milk
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Directions:

In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the whole milk and coconut milk until the mixture is smooth.
Whisk in the egg yolks until well combined.
Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
Reduce the heat to low and continue cooking, stirring constantly, for 2-3 more minutes.
Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
Pour the pudding into individual serving dishes and let it cool to room temperature.
Cover the dishes with plastic wrap and refrigerate the pudding for at least 2 hours, or until fully chilled.
To serve, garnish the top of each pudding with toasted coconut flakes, if desired. Enjoy!