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Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Fresh Coconut Cake

Author: Delia // Category: ,
http://img.timeinc.net/recipes/i/recipes/ck/10/04/fresh-coconut-cake-ck-l.jpg

If your coconut water does not measure 1 cup (8 fluid ounces), add enough tap water so the liquid measures 1 cup. Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle.

Yield: 16 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon cake flour
  • 12 ounces sifted cake flour (about 3 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar, divided
  • 2/3 cup butter, softened
  • 1 cup warm coconut water (from 1 small brown coconut)
  • 1 teaspoon vanilla
  • 6 large egg whites

  • Frosting:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups shaved fresh coconut, toasted

Preparation

1. To prepare the cake, preheat oven to 350°.

2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.

4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.

5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.


Source: Cooking Light, APRIL 2010
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Coconut Cake Recipe

Author: Delia // Category: ,
http://www.cake-recipes.us/pictures/coconut-cake-recipe.jpg

For you coconut cake lovers out there, here is a recipe that will not disappoint. Delicious, and it looks great as well!

PREP TIME: 30 Min
COOK TIME: 30 Hr
READY IN: ~ 1 Hr
SERVINGS: 8

INGREDIENTS FOR FROST

* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 2 Tablespoons sugar
* 1 1/4 cups sugar
* 1/4 cup water
* 1 teaspoon vanilla
* 2 cups fresh shaved coconut, toasted

INGREDIENTS FOR CAKE

* Cooking spray (I use the kind with flour in it and it works like a dream)
* 12 ounces cake flour sifted (about 3 cups)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 3/4 cups sugar, divided
* 2/3 cups softened butter
* 1 cup warm coconut milk (from 1 small coconut or Goya brand coconut water)
* 1 teaspoon vanilla
* 6 large egg whites

DIRECTIONS FOR CAKE

1. Preheat your oven to 350 degrees. Lightly coat (3) 9-inch round cake pans with cooking spray. Beat egg whites on high speed until foamy.

2. Add 2 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form. Take caution to not overbeat. Set aside.

3. Combine 12 ounces cake flour, baking powder, and salt, whisk well. Place 1 1/2 cups plus 2 Tablespoons sugar and butter in a large bowl beat with a mixer on medium speed for 3 minutes or until light and creamy.

4. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Add in vanilla next and carefully, fold your egg whites into the cake batter.

5. Pour the batter into prepared pans. Bake for 18 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes.

6. Remove cakes from the pans and let it cool completely on a rack.

DIRECTIONS FOR GLAZE

1. Combine the eggs whites, cream of tartar and salt and beat until foamy.

2. Add 2 tablespoons sugar, 1 tablespoon at a time beating until stiff peaks form. Just like we did for the cake.

3. Put 1 1/4 cups sugar and 1/4 cup water in a handled saucepan. Bring to a boil. Cook without stirring until a candy thermometer reaches 250 degrees.

4. With the mixer on low pour the extremely hot sugar syrup in a thin stream into the egg whites.

5. Gradually increase the speed to high and beat about 8 minutes. It is done when the bowl is cool to the touch. Stir in the vanilla.

6. Frost your cake. Gently arrange coconut on the top and sides of cake and serve!

Modified from a recipe at bakedbree

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Cornmeal , coconut milk and anise cake

Author: Delia // Category: , ,


Ingredients

  • 4 eggs
  • 150g butter
  • 2 cups white sugar
  • 2 cups self rising flour
  • 1 cup cornmeal
  • 1 glass of coconut milk (200ml)
  • 120ml milk
  • 1 tablespoon anise seeds
Method

Preheat oven at 350 degrees.F
Cream butter and sugar, add egg yolks, cornmeal, flour, alternating with milk and coconut milk, and anise seeds .Whip the eggs white and combine carefully with previous mix.
Bake at 300 degrees F (150 degrees C) for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely.

Source:
Featured Publisher
Submitted by: La vida en Buenos Aires y afines on November 14, 2009
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Coconut Marble Cake Recipe

Author: Delia // Category: ,
Coconut Marble Cake Recipe
Photo: Mark Thomas

By Woman's Day Kitchen from Woman's Day; October 6, 2009 | October 6, 2009

  • Active Time: 20 minutes
  • Total Time: 1 hour 20 minutes

Recipe Ingredients

    11⁄2 sticks (3⁄4 cup) unsalted butter, softened
    11⁄2 cups sugar
    2 tsp each baking powder and vanilla extract
    4 large eggs
    21⁄4 cups all-purpose flour
    1 cup milk
    1 tsp almond extract
    1⁄2 cup semisweet chocolate chips
    2 cups sweetened flaked coconut, finely chopped
    Chocolate Drizzle: 1⁄2 cup semisweet chocolate chips melted with 11⁄2 tsp oil
    Garnish: toasted coconut

Recipe Preparation

1. Heat oven to 350°F. Grease and flour a 10-in. (12-cup) bundt pan.

2. Beat butter, sugar, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.

3. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Stir in almond extract just to combine.

4. Melt chocolate chips in a medium glass bowl in microwave as pkg directs. Cool slightly, then stir in 11⁄2 cups batter until blended.

5. Stir coconut into remaining batter. Spoon 2 cups into prepared pan. Drop spoonfuls of chocolate batter into pan, leaving spaces between each dollop. Drop spoonfuls of coconut batter between chocolate batter. Repeat, alternating batters. Run a knife through batters to marbleize.

6. Bake 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting cake on rack to cool completely.

7. Drizzle: Scrape melted chocolate into a small ziptop bag. Cut a tip off 1 corner and pipe chocolate over cake; sprinkle with toasted coconut.
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Coconut-Chocolate Marjolaine

Author: Delia // Category: , ,

Coconut-Chocolate Marjolaine
(photo by: Brian Leatart)

yield: Makes 8 servings

In this version of the classic Parisian gâteau, layers of soft coconut meringue alternate with a dark chocolate and rum ganache filling. Do-aheads: ganache, 2 days; meringue, 1 day; marjolaine, 1 day.

Ingredients
Ganache
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 tablespoon dark rum

Coconut-meringue layer
  • 1 1/2 cups unsweetened shredded coconut* (about 4 1/2 ounces)
  • 2/3 cup sugar, divided
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar

Glaze
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons dark rum
  • 1 cup unsweetened wide-shred coconut (coconut chips),* lightly toasted

Methods

For ganache:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Cover and chill at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)

For coconut meringue layer:
Position rack in center of oven; preheat to 325°F. Line 17x11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)

For glaze:
Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate; whisk until chocolate is melted and smooth. Whisk in rum. Let glaze stand at room temperature until thickened and spreadable, about 1 hour.

Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2x3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2x3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.

Using electric mixer, beat ganache just until lighter-colored and firm enough to spread. Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue. Top with second meringue rectangle; press to adhere. Spread 3 tablespoons ganache over. Repeat procedure with 3 more meringue rectangles and remaining ganache. Top with remaining meringue rectangle. Chill cake until ganache is firm, about 1 hour.

Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some of glaze. Chill 30 minutes.

Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90°F. Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides. Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover. Press toasted coconut onto glaze over bottom 1 inch of cake. Transfer cake to platter. Chill until glaze is set, at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled. Let cake stand at room temperature 30 minutes before serving.)

Using serrated knife, cut cake crosswise into 8 slices. Transfer to plates.

*Available at some supermarkets and natural foods stores.

Source:
Bon Appétit | December 2004



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Coconut cake with caramel berries

Author: Delia // Category: , , ,
Coconut cake with caramel berries

'Tis Mother's Day eve and you haven't planned a thing? No need to worry, just bake her this spectacular cake and we promise she'll be impressed!

Cooking Time

45 minutes

Equipment

Angel food cake tin

Ingredients (serves 10)

  • 6 eggs at room temperature, separated
  • 1 1/2 cups (330g) caster sugar
  • 100ml canola oil
  • Finely grated rind and juice of 2 limes
  • 1/2 tsp cream of tartar
  • 2 cups (300g) self-raising flour, sifted 3 times
  • 2 tbs (15g) desiccated coconut
  • 1/4 tsp salt
  • 1 1/4 cups (200g) icing sugar, sifted

  • Caramel Berries

  • 150g caster sugar
  • 1/4 cup lime juice
  • 2 x 250g punnets strawberries, hulled and thinly sliced widthways
  • 120g punnet raspberries

Method

  1. Preheat oven to 190°C. Using an electric mixer, beat egg yolks and 1/2 the caster sugar until very thick and pale. Combine oil, lime rind and 3/4 cup water in a jug. With mixer on low speed, gradually pour mixture in, beating until just combined.

  2. Using an electric mixer, beat eggwhites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add remaining caster sugar, 1 tbs at a time, continuing to beat until thick and glossy.

  3. Sift flour, coconut and salt over yolk mixture and whisk until just combined. Using a large metal spoon, fold in eggwhite mixture in 2 batches. Spoon mixture into an ungreased 25cm tube (angel food) cake tin (from kitchenware stores). Level top then bake on lowest shelf in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Immediately invert cake tin, supporting it on its legs. Cool, inverted in tin (cooling the cake suspended prevents it from sinking).

  4. Using a palette knife, run knife around inner edge of cooled cake to release it from tin. Turn on to a plate. Combine icing sugar and enough lime juice to form a thick icing then spoon over cake, allowing it to drip down sides. Stand until set. Meanwhile, for caramel berries, combine sugar and 1/4 cup water in a small saucepan. Stir over low heat until sugar dissolves, then simmer without stirring until mixture forms a dark caramel. Remove from heat. Add lime juice and 1/4 cup water and stir well. Top cake with strawberries and raspberries, then place remaining berries in a heatproof bowl. Pour hot caramel mixture over and cool. Drizzle a little of the mixture over top of cake and serve with remaining berries.

===========
source:
Notebook: - December 2005, Page 116
Recipe by Sophia Young
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Caramel-Almond Coconut Cake

Author: Delia // Category: , ,

Cake:
1 (18.25-ounce) package yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups flaked coconut - divided use

Caramel-Almond Topping:
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 ounces) sliced almonds
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels
FOR CAKE:
  1. Preheat oven to 350°F (175°C). Grease and flour 13 x 9-inch baking pan.
  2. BEAT cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
  3. BAKE for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.

FOR CARAMEL-ALMOND TOPPING:
While cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.
Makes 15 servings.

Preparation - 20 min | Cooking - 28 min |

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