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sugar free coconut cake Royal Caribbean


wnyguy2003

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Thanks for posting what you got from Carnival. :) I'm as confused as you. :confused: Without amounts it would be impossible for me to make a cake that is edible. ;) I'm hoping we hear soon from someone who gets the recipe from RC. :)

 

 

:o You're welcome. I'm just sorry I couldn't do better.

 

LOL!, we're in the same boat with edible w/o measurements :D .

 

I'm with you and hope to see Royal's recipe. It's sure to be more understandable<COOL!>.

 

We want cake!, we want cake!, we want cake!, we want cake!

 

 

The Orange Diet Cake recipe was a lot easier to read and understand than the Coconut one was.

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How fun! Now I know what dessert to look for when we sail Liberty of the Seas in April.

 

By the way, Royal Caribbean is putting out a new cookbook called Cupcakes & Scoops. I'm expecting a review copy in the mail, and if the coconut cake recipe is in there, I'll let you all know.

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  • 4 months later...

Just back from Splendour of the Seas.... I HAVE GOT THE RECIPE! I will scan it in Monday and post (the copy is VERY LIGHT, but I will try my best). I will need help converting to ENGLISH! The ingredients listing is very confusing as well as amounts, please help. It also states 10 servings, but I think it is meant 10 cakes, as it calls for 1 1/2 gallons of heavy cream. Some of the ingredients may not be readily accessible (if you find them let us know where to look maybe) In the mean time this is it:

 

SUGAR FREE COCONUT VANILLA LAYER CAKE

10 Servings

Ingredients:

10 packets nutra sweet Sugar-free sponge mix Vanilla

1 liter water

1 ½ gallons heavy cream

2 cans nutra sweet vanilla mousse mix

150 millileters nutrasweet sugar and coconut milk syrup

As needed Roasted coconut

Whipped Cream rosette

as needed Sugar free Raspberry sauce

Fresh raspberries

Fresh mint leaf

Mix the sponge mix with the water. Scrape down the sides of the bowl for better results.

Mix until smooth and there are no lumps.

Pour the mixture into the 10 greased cake pans, bake in a preheated 350F degree oven for 20 minutes.

For the filling – whip the cream. Slowly add the nutra-sweet Vanilla mix until the mixture is soft and fluffy.

Add the coconut syrup for flavoring.

To assemble – cut the sponge cake into 3 layers and sprinkle each with coconut syrup.

Spread the filling on the bottom layer, top with the middle layer, add more filling and top with the final layer, mask the cake off.

Cover the cake (sides and top) with the roasted coconut.

Refrigerate.

Cut each cake into 12 portions per cake.

Serve on a 9” plate. Arrange on plate as per photograph.

 

 

---I think some of the lines should have been separated, but I tried to type it just as the recipe was.

---Happy eating ... let me know!

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I have attached the ORIGINAL RECIPE from RCCL, the clarity is not very good. I also found in another thread where the poster says that this one is just as good, although once again the ingredients may be hard to find. I have not tried either, if someone perfects this, please post back! Thanks.

 

This is the alternate recipe:

 

SUGARFREE COCONUT LAYER CAKE.

 

Recipe for 1 Cake

 

FOR THE SPONGE:

 

INGREDIENTS QUANTITY

Spa layer cake and muffin mix (vanilla) 1lb. 14oz

Whole eggs 9oz

Oil 9oz

Water 9oz

 

METHOD:

1. Mix Spa layer cake and Muffin mix, Oil, whole eggs and Water for 2 minutes on medium speed.

2. Add water and mix for 1 minute. Scrape bowl and paddle. Mix for 2 minutes on medium speed.

3. Put in cake molds and bake at 375degrees F for 25-30 minutes.

 

FOR THE CREAM:

 

Whipping cream 1 quart

Equal sugar 2 to 3 oz (to taste)

Malibu 1 fl oz

Slightly roasted desicated coconut 1 lb

1. Whip cream, sugar, Malibu in a mixing bowl until firm

2. Cut the sponge into 3 equal layers.

3. Apply cream between each layer of sponge and also on the top and the sides of the cake.

4. Garnish with roasted coconut.

Sugar_Free_Coconut_Cake1.pdf

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