Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Cranberry Coconut Macaroons

       

Cranberry Coconut Macaroons

This recipe was shared with me by my neighbor, Nancy. It is a cookie that one is never enough. Your holiday guests or recipients will request the recipe. It will be an annual holiday treat.
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:
Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well. Add condensed milk and vanilla, mix well until combined. Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.

Bake at 300 degrees for 26 to 30 minutes or until evenly browned. Cool on baking sheets. Makes about 5 dozen.

Reduce baking time 18 to 20 minutes. Check cookies at 20 minutes for even browning and add more time if necessary

 *To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Cranberry Coconut Macaroons

Cranberry Coconut Macaroons

Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut

1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:

Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well.  Add condensed milk and vanilla, mix well until combined.  Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.  

Bake at 300 degrees for 26 to 30 minutes or until evenly browned.  Cool on baking sheets.  Makes about 5 dozen.

*To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Reduce baking time 18 to 20 minutes.  Check cookies at 20 minutes for even browning and add more time if necessary.

Coconut Cream Pie

Coconut Cream Pie

Ingredients:

1 Prepared 9-inch pie shell

FOR THE FILLING:
2 cups milk
3 egg yolks
½ cup/100 grams sugar
½ teaspoon salt
2 ½ tablespoons/20 grams cornstarch
1 tablespoon butter, melted
½ teaspoon vanilla
1 cup/98 grams sweetened, flaked coconut
FOR THE MERINGUE:
½ cup/49 grams unsweetened coconut
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons/75 grams sugar

*

Directions:

1. Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
2. Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
3. Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
4. Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
5. Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
6. Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.

Petite Coconut Cheesecakes

We were quests of our cousin living in Menefee for dinner last evening. Rose is a wonderful cook to say the least. Our menu was leg of lamb, roasted asparagus, rosemary potatoes and this delicious lite cheesecake. I would repeat this recipe again and I am not ordinarily a cheesecake aficionado but this was a 5*.

Petite Coconut Cheesecakes

Yield 4 servings

Ingredients:

1 Tablespoon butter, room temperature for greasing cups.

1 (8 ounce) package cream cheese, room temperature

1/2 cup sugar

1 large egg

1/4 cup sweetened flaked coconut, plus 1/4 cup for garnish (optional)

Raspberry Tequila Sauce

***

Directions:

To toast flaked coconut for optional garnish, place in a pie pan on a baking sheet and place in a 325 oven about 5 minutes or until lightly browned. Cool.

***

Grease four 1/2 cup custard cups generously with butter. Set aside.

***

Place cream cheese in bowl of electric mixer. Using paddle attachment, beat until creamy. Add sugar and egg and beat until smooth, about 1 minute. Add 1/4 cup flaked coconut and beat until combined. Spoon into prepared custard cups. Place 1 inch of very hot water in 9 inch square baking dish. Place in the middle of preheated oven 35 minutes or until set.

***

Remove from oven and let partially cool, about 20 minutes. Run blade of thin knife around edge of each cheesecake. Invert on individual dessert plates. Serve warm topped with raspberry-tequila sauce and serve topped with toasted coconut.

***

Raspberry-Tequila Sauce:

Defrost a 10 ounce tub of frozen raspberries in syrup. Process in food processor until pureed in food processor fitted with metal blade. Strain through a medium-fine sieve and add 1 tablespoon tequila. Stir to taste, adding more tequila if desired. Serve over cheesecake, top with toasted coconut.