Tag Archives: Coconut

Coconut Cake with Passion Fruit Icing

Coconut Cake + Passionfruit ice cream

 

I love birthdays especially since I get to bake something. Its not all about me, really. Its about finding out what the person likes and then coming up with something for them. Well Lorne loves anything coconut (which I incidentally love as well). So I looked through all my recipes and online to see what was there with coconut and then one other ingredient. I found it – ‘Passion fruit’.

Now that’s a whole other story. If you have been on my blog before you know I love Passion Fruit. Ever since I first had it in Hawaii, I went bonkers. When I returned from Hawaii, I even bought a couple of bottles of concentrate back. Well I found Passion Fruit pulp in the farmers market – and yes they even carry Passion Fruits ever so often. I use the frozen pulp which is a little tart and does not have the beautiful looking seeds that I think scream – Passion Fruit. I found a variety of passion fruit that grows down south, I nearly bought it till I found they are pretty aggressive so I depend only on what I get at the market.

The decision was to make a coconut cake and frost it with a passion fruit icing. The initial idea was to make a curd and split the cakes and fill it with passion fruit curd. Well time on Thursday got a little better of me (sorry Lorne) and I decided to take the easy way out. This recipe is based off a recipe in an Australian magazine ‘Taste’. The cake was super moist and the passion fruit icing was the perfect touch of sweetness and tartness.

I hope you make it and enjoy it as much as we all did.

Ingredients

for the cake

  • 175g unsalted butter, room temperature
  • 1 cup caster sugar
  • 3 eggs
  • 1 1/3 cups flour
  • 2/3 cup sweetened shredded coconut
  • 1 1/2 teaspoon baking powder
  • 1/2 cup yoghurt

for the Icing

  • 5 tablespoons passion fruit pulp
  • 1 1/4 cup icing (powdered) sugar mixture, sifted
  • 125g unsalted butter, at room temperature
  • 1/2 cup sweetened shredded coconut toasted

Method

Preheat the oven to 350F. Line and grease and line a 9 inch cake pan. I have a silicone pan and do not grease it.

In a food processor blend all the ingredients except the shredded coconut until well mixed. Pour the mix into a large bowl and then add the shredded coconut and stir to combine. Pour this into your prepared pan. Bake for 40-43 minutes until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for 10 minutes. Take the cake out of the pan and let it cool completely before icing.

For the icing

Cream the butter until smooth. Add the icing (powdered) sugar and passion fruit and continue to beat until it is smooth. Add the toasted coconut and stir.

Put the cake on your platter and pour the icing over and spread it.

 

 

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Apricot Macroons

 

Apricot Macaroon

Apricot Macaroon

I love coconut – and growing up we did eat an abundance of it. Goa has an abundance of coconut sweets. Where does one start – Doce, Coconut Ice, Bibinca …. the list goes on and on. We use it in curries (vegetarian and non-vegetarian). In Goa we are not big on vegetables so we mainly had them two ways – veggies with freshly grated coconut or veggies with a green coconut gravy. I grew up disliking vegetables – (which can be pretty true of most kids except kids of vegetarians then I guess you do not have a choice 🙂 – Not like you were missing out on something that you never had).

So I was looking for recipes that had coconuts and came across this one. It looked like a breeze to make and I had a lot of dried apricots. Adding rum gives it just that little something.

I did take a few that were left to the office and they were gone really quickly.  I even got two requests for the recipe. So I am finally getting down to writing it. Hope you enjoy it just as much as they enjoyed it.

In addition, this is gluten free!!!

 

Ingredients

Total time : 1.5 hour

  • 3 large egg whites
  • 1/2 cup sugar
  • 1/2 tablespoon dark rum (optional)
  • pinch of salt
  • 14 oz sweetened flaked coconut
  • 1/2 cup soft dried apricots, coarsely chopped (stirred with rum if using)

Method

Preheat oven to 325F. Use a silicone mat on your baking sheet or line it with parchment paper.  Whisk your egg whites and sugar until frothy and thick. Do not overwhip as it will dry out the whites. Stir in the coconut and apricots.

Using a cookie scoop (medium) shape mixture into rounds. Place on baking sheet half an inch apart. Bake for 30-35 minutes until lightly golden, rotating he sheet halfway through the baking. Place baking tray on a rack and let the macaroons cool.  Store in an airtight container.

It lasted all of 2 days (as I took a whole batch into work and they were gone).

 

 


Coconut Ice

Coconut Ice

Coconut Ice

Coconut is one of my favorite foods. In India we drink the water from the young/tender coconuts. We are also quite used to drinking them at their temperature. I was with a couple of friends from London recently who remarked that this would be so much better if it was chilled. The thought had never even crossed my mind. Mind you, I normally like room temperature water so its not like that  spark would ever had made it in my mind.

I was in Jamaica and we had just finished breakfast and were sitting down watching the ocean and the guard comes up to us and asks us if we would like to have a coconut. We all said yes really quickly. Well he proceeded to get a ladder that he then put up against the coconut tree. The ladder reached less than half way up the tree. He then removed his boots and climbed up this 12 step bamboo ladder. His implement to get at these coconuts was a really long pole with a blade attached at the end. He used this to attempt to saw the coconuts from the tree. We were a on pins and needles that something bad was going to happen. Luckily one of the kitchen lads came out and made him get down. The lad then shimmied (for lack of a better term) up the tree and proceeded to hack at the coconuts. These were some huge coconuts and we had fun drinking the juice and then eating the tender coconut flesh. The guard then challenged us to fling the coconuts as far as we could and bet that he could do better than any of us. Unfortunately for the guard, he did not know Brandon who did an amazing throw. (And no we did not bet with him).

This was one of my favorite sweets to eat at Christmas time. People would make them in all colors. We did make an amazing amount of sweets at Christmas and would take a plate of different sweets to everyone we went to visit. It was really a thrill to get sweets from people you knew were good sweet makers. Hope you enjoy this one and get a chance to eat a tender/young coconut at some point!

Ingredients

  • 2 cups icing sugar, sifted
  • 1/4 tsp cream of tartar
  • 14oz (396gm) sweetened condensed milk
  • 3.5 cups desiccated coconut
  • food coloring (optional)

Method

Butter and line an 8 inch square pan.  I cut two rectangular strips that lay over each other and extend over the sides. This makes it easier to lift the coconut ice out of the pan.

Combine sugar and cream of tartar in a mixing bowl. Then add the condensed milk and desiccated coconut and stir till combined. Use a sturdy spoon as the mixture does become thick. There is also no issue with over stirring. Once you have everything mixed well you can do two things just leave the color as is or divide the mixture into two equal parts, coloring one part.

If you have not colored the  mixture just put it in your pan and level with the back of a spoon. If you did color half the mixture, put the first part into the pan, level it, then add the next portion making sure to level again.

Refrigerate until set about 2 hours. Remove from the refrigerator. Use a serrated (bread) knife to cut into squares. Wipe the knife clean between cuts to get neat cuts and prevent the knife from sticking.


Pineapple Coconut Bread

Pineapple Bread

Pineapple Bread

Well I was in Pittsburgh last week visiting friends and had the most wonderful time there. We visited falling water (the house designed by Frank Wright). It was lovely, and the property was lovely as well. I got more than my fair share of butterfly pictures on the grounds. We did eat at a wonderful Caribbean place and I visited a chocolate shop that makes all their own chocolate they also sell a lot of cadbury’s chocolate but the did not have cadbury’s chocolate spread.

On to this weeks recipe which has nothing to do with my trip. I have not made bread in a while and thought I would make a few loaves. I decided on two different ones. Here is the first one. Its with Pineapple, haha – yes I love pineapple and coconut goes so well with it – that is what happens when you always have coconut flakes hanging around the house.

A little tip here – if you are like me and never have butter sitting at room temperature waiting to be whipped to become part of an exciting treat then this is what you can do. If you butter is in the refrigerator take it out, cut it into cubes. Place on a microwave plate and microwave in short bursts of 2-3 minutes. Test after every try to see if when you press down on a cube it gives fairly easily. It should not take you more than 3 tries to get it softened. You are now ready to use your softened butter.

Ingredients

  • 1 cup sweetened shredded coconut plus some
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup sugar
  • 3 large eggs
  • 1.5 cups all purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1/2 cup sour cream
  • 1 tbsp milk
  • 1 cup heaped pineapple chunks

Method

Sift the flour, baking soda together into a bowl, drizzle in the salt and set aside.

Cream the butter and sugar in a stand mixer until light and fluffy. This takes me about 4-5 minutes on my stand mixer. Add the eggs one at a time. Beat them well into the batter. Each egg should be completely incorporated before you add the next egg. The batter will be quite runny after the last egg. If you stand mixer does not have the scraper attachment make sure you scrape down the bowl after each addition. Add the one tablespoon of milk and beat just a tad to incorporate.

Now add a third of the flour, beat the mixture till it incorporated then add half of the sour cream and beat until incorporated. Repeat this once and then end with the last third of the flour. Fold in the pineapple and the one cup of coconut flakes. Pour the batter into your loaf pan (Note: I use silicone pans so I do not butter or line the pans. If you are using metal pans, lightly butter them. You may also line them if you wish).   Smooth the top of the batter and drizzle the rest of the coconut flakes over the top. This will create a nice crunchy texture.
Bake at 350F  for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for about 10 minutes. Then remove and transfer to a wire rack until completely cool. If you are not going to finish it the same day (who would not!) you can wrap it in parchment paper and then put it in a plastic bag into the refrigerator.


Cocado – Amaze Balls

Cocado

Cocado

I have been to Push Start Kitchen (an underground supper club in Atlanta) twice so far. Zach and Cristina are absolutely delightful hosts. Zach is an amazing chef and the food so far has never failed to please both visually and tantalize my taste buds always leaving me wanting to go back for more. I have to thank my friend Kiana for introducing me to that place.

On both occasions they have ended with this delightful Costa rican treat. I went googling on line for a recipe for it and found something called a Cocada. I went ahead and tried it out but reduced the sugar as it just seemed way too  much sugar at 2 cups!. Zach rolls his in powdered honey. I decided to roll the ones I made in a mix of almond and pecan grinds. I loved it and so did everybody else. Now these are  nowhere near as delicious as Zach’s but at the moment they will do.

The reason I called them Amaze Balls – is because that is the name Sumier came up with after he had the first one and Yen happily agreed.

I did one more modification, I took a quarter of the mixture and then added Lilikoi syrup to it and cooked it for a little longer to dry up the syrup. So I got a Lilikoi flavour to it – and those were simply delightful as well.

Recipe

  • 1 can sweetened condensed milk
  • 1 1/4 cans granulated sugar – use the empty condensed milk can to measure it
  • 1 lb frozen grated coconut (unsweetened)
  • 1/4 cup of milk
  • 1 tsp vanilla extract
  • 1 cup almonds (skins on)
  • 1 cup pecans

Method

Grease a baking sheet with butter and set aside.

Mix the condensed milk, sugar, coconut, vanilla extract and milk in a heavy-bottom saucepan and cook over medium-low heat, stirring constantly. When the bottom of the pan starts to show and the mixture is a bit thicker (20-25 minutes) and the color has turned a little turn off the heat. Pour the mixture on the baking sheet – spread out and let it cool.

Use your food processor to pulse the almonds and pecans to a powder.

Once the mixture is cool, using a small cookie scoop or two spoons, scoop the mixture, roll it into a tight ball between your palms and then roll it in the ground nut powder. Thats it!


Oreo Cookie Balls

Oreo truffles

Oreo truffes

I had these over two years ago at Mandy’s house for a Christmas Party. The food was incredible and so well laid out and the punch was every so ‘delicious’. Apparently I liked it so much I had quite a bit of it along with a generous helping of these delicious truffles. I had to ask what they were as the taste was so familiar but I just could not put  my finger on it. Mandy was kind enough to tell me how to make them. They are simple and every so yummy. You can coat them with just about anything that you like – white chocolate, sprinkles – just put them on before the chocolate has set.

Recipe

  • 16oz oreo cookies (the three row pack)
  • 8 oz cream cheese (room temp)
  • 8 oz nestles chocolate block
  • 2 cups sweetened shredded coconut

Method

Use your food processor to grind the cookies into a fine powder. Put in the cream cheese and process until its forms a dough. I used a small cookie scoop to get the same sized balls. Roll them between your palms to form a ball. Place on a silicone  (or parchment) lined cookie sheet. Refrigerate for at least a half hour.

Melt the chocolate over a double boiler. Dip each ball into the chocolate to coat. You can use two forks or chocolate dipping tools to get it coated. Place it back on the cookie sheet. Sprinkle your decorations on now. Then refrigerate after you have done all of them. I rolled half of them in sweetened coconut flakes right after dipping them in chocolate. They were yummy as well.


Coconut Macaroons

Coconut Macroons

Coconut Macroons

 

I am sure you have had many a macroon. However, have you ever tried eggless ones? Now, here is one recipe that you can satisfy at least vegetarians with.  They are very moist, chewy a slightly crunch exterior and yes very easy to  make.  For once I even managed to get the all the same size (I used a cookie scoop to help). The only problem with the scoop is that when you press the lever to release a bit of the macroon gets slight stuck so you have to mush it together. Quite an easy task though.

Recipe

Makes 24

  • 14oz bag sweetened coconut flakes
  • 3/4 cup sweetened condensed milk
  • 1 tbsp heavy cream
  • 1.5 tbsp all purpose flour
  • 1 tbsp vanilla extract

Method

Pour the condensed milk into a bowl with the extract and cream and stir. Add the coconut flakes and stir to combine and wet all the flakes.

Dust the flour on top and combine again.

Use a cookie scoop (medium size). Scoop onto a parchment or silicone lined sheet. Bake at 325F for 17 -20 mins turning the tray halfway through the baking procedure. The macroons are done when you see the slightly browning. Take them out of the oven and let them cool.

They stayed for 3 days at my house and then they were gone.