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Mocha Coconut Cake – More Birthday Deliciousness

Mocha Coconut Cake – More Birthday Deliciousness

Two days after Daughter Number 3’s birthday we get to celebrate another birthday in our house. The Hubs birthday is on August 14th.

As is tradition, he gets to choose his birthday dinner and cake. Sometimes he opts to eat out. Sometimes he opts for no cake, because we usually have cake left from Daughter Number 3’s birthday. This year, he asked me to pick up some steaks to grill and some potatoes to bake (in my new convection oven). As for the cake, he wasn’t sure I needed to make him one because we had just had a big birthday cake. I acted a bit dejected or let down at not being able to bake him a cake. He said, “Well, you can make whatever you want to make for me. You could make me ‘That Mayonnaise Cake’.”

Hmph. I had just made that cake for Daughter Number 3 for her Chocolate Caramel Cake. http://ortsofsorts.com/2014/08/16/chocolate-caramel-cake-birthday-deliciousness/  I couldn’t make the exact same cake just two days apart.

Still pouty, I started racking my brain to come up with a cake for The Hubs. He isn’t hard to please and I am fairly sure he has not met a cake he doesn’t like, but I wanted to make him something special. As I was doing my brainstorming I went in to the kitchen to make myself some brain juice (aka coffee). I pulled my DD Chocolate off of the lazy susan and noticed the K Mocha Coconut that Daughter Number 2 had purchased for her daddy as a special treat; one of his all-time favorites. I think the bells that went off in my head were loud enough that my 85 year-old neighbor could have heard them at his house. Mocha Coconut Cake.

I decided that I would use the recipe for That Mayonnaise Cake, substituting fresh, hot coffee for the warm water.

I searched for a coconut cake recipe and was disappointed in many of the recipes I found. I found one that seemed like it would work with some changes.

Coconut Cake

  • 1 cup cake flour
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 sticks butter, unsalted, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • ½ cup cream of coconut
  • ½ cup heavy cream
  • 1 teaspoon coconut extract
  • 2-3 Tablespoons milk, to thin batter

Preheat oven to 350 degrees. Grease and flour 2 round cake pans. Set aside. Sift into a large mixing bowl flours, baking powder, baking soda, and salt. Using an electric mixer or stand mixer cream butter until light and fluffy. Add sugar in small batches until incorporated and fluffy. Add eggs one at a time and mix thoroughly. Reduce speed to low; add in half of sifted dry ingredients. Beat in cream of coconut, cream, and extract. Add in remaining dry ingredients until just combined. If batter seems too thick, add in milk to thin. Do not over mix. Pour batter into prepared pans and bake in preheated oven for 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for about 15 minutes. Turn out of pans onto wire racks and cool completely.

Coconut Butter Cream Frosting

  • 1 stick butter, unsalted, room temperature
  • 4 Tablespoons Cream of Coconut
  • 2 Tablespoons Heavy Cream
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract

In a medium glass bowl beat butter with an electric mixer until creamy. Add in cream of coconut and heavy cream. Add in powdered sugar ½ cup at a time, until desired consistency. Mix in coconut extract.

Toasted Coconut

  • ¼ cup sweetened coconut flakes
  • ¼ cup unsweetened coconut flakes

Preheat oven to 250 degrees. Place coconut on a baking sheet. Toast for about 5 minutes until becoming golden. Remove from oven and set aside to cool.

Chocolate Ganache

  • 16 ounces chopped bittersweet chocolate
  • 16 ounces heavy cream

Place chopped chocolate in a large glass or metal bowl, free from any oil. In a large glass bowl, microwave cream for 60 seconds on medium high power. Microwave in 30 second intervals at medium high power until cream starts to bubble. Do Not Boil! Remove cream from microwave and pour over chocolate. Let stand for two minutes. Stir with a rubber spatula until completely mixed. Let stand to cool. The longer it stands, the thicker the ganache will become.

I assembled the Mocha Coconut Cake as follows. Place the cake plate on wire rack. Place an edged baking sheet under the wire rack. Lay parchment or waxed paper on the edges of the cake plate, to just under where the first layer will be. Place one mocha layer on cake platter. Spread top of cake with Coconut Buttercream Frosting, about ¼ to ½ inch thick. Do not frost to the edge or on the sides. Sprinkle with Toasted Coconut. Gently place coconut cake layer on top. Repeat the Buttercream / Toasted Coconut filling. Gently lay the 2nd Mocha layer on top of Toasted Coconut, repeat filling layer. Add the last Coconut layer. Starting at the center of the top layer, pour ganache over the top. It will flow out to the edges and down the side. Using a spoon, pour ganache over the sides to drizzle down. It will flow over the cake plate and into the baking sheet below. Continue drizzling ganache until the sides are covered. Remove parchment or waxed paper from the plate. Wipe the plate edge to remove excess ganache. Place toasted coconut on the edge of the cake plate for decoration.

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The Hubs was quite happy with the cake. He laughed a bit when he saw that I had made such a grand cake. It really was something! I have made quite a few three-layer cakes in the past but never a four-layer cake!

This cake was more than a morsel! It turned out even better than I had imagined and was an explosion of Mocha Coconut goodness! MochaCoconutHeaven is more like it! I am thrilled that I got to bake two cakes this week in my brand new oven. I am also thrilled that I don’t have any upcoming birthday to bake a cake for!

A few words of caution: this cake took quite a bit of time, with all of the different components and assembly. The ganache was delicious, but messy.

 
5 Comments

Posted by on August 17, 2014 in Recipe

 

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National Shrimp Day ~ and a Snail Tale

National Shrimp Day ~ and a Snail Tale

We spent some great time helping my mother in her yard today, picking up rocks and bricks from an old pile of landscaping materials. There were at least a few squeamish moments when bugs, spiders, and other living things started squirming and moving on the moist ground when their cover was blown. There were pill bugs, ants, aforementioned spiders, and snails to name a few. Daughter Number Four, who had been working in the garden planting peppers and tomatillos, came over to see what was going on at the rock pile. She was excited to see the pill bugs (aka rolly polly) but more excited to see the snail shells. Then she started to collecting the shells and laying them on the picnic table. As she was inspecting one of the shells the snail stuck it’s head out. Then it stuck it’s head out further and touched her hand. She was aghast when it touched her because it was so sticky.

Fast forward a few hours. Today is National Shrimp Day! Who knew that May 10 is National Shrimp Day? Well, I found out and decided that I would make a shrimp recipe today. Even cooler than that, after the snail fun earlier in the day I decided to make some Escargot. Yep. That’s right…

I had been the lucky recipient of Escargot at an office party White Elephant exchange. The ‘kit’  found a home on a shelf in the pantry. Well, today I took that ‘kit’ out and read the instructions. It seemed pretty easy. Could I really make the canned gag gift for my family to eat with dinner? I could.

For the main event though, I made Coconut Shrimp. I found the recipe on Skinnytaste.com a few years ago and it is a huge family favorite.

Everyone enjoyed the shrimp immensely, and Daughter Three liked the Escargot more than I ever would have imagined. She ate four. Daughter Number Four was still alarmed from the sticky one she picked up earlier in the day. She only ate 2. The canned escargot were really pretty darn good. I think I had four of them also.

escargot

I hope you enjoyed these bits of our lives and try these morsels for yourself!

http://www.skinnytaste.com/2011/12/skinny-coconut-shrimp.html

Skinny Coconut Shrimp

  • 1 pound large raw shrimp (peeled and deveined)
  • ½ cup shredded sweetened coconut
  • ½ cup panko crumbs
  • 2 Tablespoons all-purpose flour
  • 1 large egg
  • Salt
  • Nonstick cooking spray
  1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. 

  2. Combine coconut flakes, panko, and salt in a shallow bowl. 

  3. Place the flour in a separate shallow dish. 

  4. Whisk the egg in another small dish. 

  5. Dip the shrimp in the flour, shaking off excess, then into egg, then into the coconut mixture. 

  6. Lay shrimp on the cooking sheet and coat with nonstick cooking spray. Bake for 10 minutes in preheated oven. Turn over and cook for 5-6 more minutes, until cooked through. 

  7. Remove from the oven and serve with dipping sauce.

There is a dipping sauce recipe on the Skinnytaste.com webpage, along with the recipe. I like to dip mine in a mixture of orange marmalade and Sriracha. It’s a little too spicy for the family, though.

 
4 Comments

Posted by on May 10, 2014 in Dinner Recipes, Recipe

 

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Almond Joy Cheesecake

Almond Joy Cheesecake

Valentine’s Day and Snow days really wiped me out! So much so that I’m just getting around to sharing the rest of the fantastic-ness that was Valentine’s Day weekend.

I wanted to make a fabulous dinner for the family to show them how much I love them, and just how much they mean to me. Nothing says love like high fat and outrageous calorie food! I decided to try my hand at lobster tails and it seemed that broiled was the way to go. It was so easy and they were SO delicious! If it weren’t for the cost of lobster, I would be making these every week! This also game me an opportunity to clarify butter another first for me. It was also easy. In fact, it was so easy that I had Daughter Number Three do most of it for me. She was thrilled.

lobster

For dessert, I had found a recipe in the “Mother Wonderful’s Cheesecakes” book that I had purchased in November. It was a recipe for “Almond Joy” Cheesecake. I made a few changes to the recipe and what I came away with was a simply divine and almost overly decadent dessert! It is with great “Joy” that I share this recipe with you.

This was well received by everyone who tried it. It was definitely one of the richest cheesecakes I have ever made, and possibly ever eaten. It is definitely one I will make again, but only for special occasions!

Please take the opportunity to try this morsel for a special occasion of your own!

Almond Joy Cheesecake

Crust

  • 1 stick unsalted butter
  • 2  cups finely ground chocolate cookie crumbs
  • ¼ cup  granulated sugar

Filling

  • 3-8 ounce packages cream cheese
  • 1 ½ cups granulated sugar
  • 1 teaspoon almond extract
  • Salt (pinch)
  • 4 larges eggs

Topping

  • 2 cups sour cream
  • ¼ cup granulated sugar
  • 1 teaspoon coconut extract
  • ½ cup grated coconut
  • ¼ cup slivered almonds
  • Shaved chocolate
  1. Preheat oven to 350 degrees.
  2. For crust, melt butter in in a microwave proof measuring cup. Combine melted butter with cooked crumbs and sugar in a food processor or bowl until thoroughly blended. Press small amounts of crumb mix all the way up the sides of an ungreased 10-inch springform pan and then press remaining crumb mix over bottom of pan.
  3. For filling, whip cream cheese with hand mixer (or in a stand mixer) on the highest speed for 5 minutes, then add sugar and beat for 2 minutes more. Add extract and slt and blend together thoroughly. Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter. Pour batter into crust and bake in preheated oven. Bake for 50 minutes. Remove from oven and let stand on cooling rack for 10 minutes while your prepare the glaze.
  4. For topping, combine sour cream, sugar, and extract with a rubber spatula in in a glass bowl. Spread evenly and smoothly over top of baked filling. Sprinkle with coconut, almonds, and return to oven for 10 minutes. Remove from oven and immediately place in refrigerator to cool. When cooled, add shaved pieces of semi-sweet chocolate. Remove from springform pan to a platter.

Serve cold.

 
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Posted by on March 1, 2014 in Dessert Recipes

 

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SNOW DAY 2 – Coconut Cream Cheese Sheetcake

SNOW DAY 2 – Coconut Cream Cheese Sheetcake

I have to ask. Did you work out? Because this recipe is not a healthy one. This easy coconut cake is delicious, but not healthy.

For those of you who are not concerned with fat grams and calories I recommend this incredible easy coconut cake.

As I wrote in my previous post, we have had two consecutive snow days. To keep me sane and add a bit of warmth to the house I did a bit of cooking and baking. I actually found this recipe on Facebook. It had been shared by a friend. I re-shared it and immediately got several likes. Then got a verbal ‘like’ from The Hubs. Coconut is one his favorite foods and flavors. He loves coconut shrimp, coconut chicken, coconut gelato, coconut macaroons, coconut… everything! So, I made the recipe.

I did alter the recipe slightly therefore I will write the recipe as I made it, and give you the link to the original. A change I made was putting it on the cake while it was hot. That’s how I do the frosting with the chocolate sheet cake. Being an entirely different kind of frosting the change was not necessary. Also, I put the cake in a sheet pan as opposed to a 9 X 13 which the original recipe suggested. I definitely think the idea of the sheet pan was a good one.

I believe I have made you wait long enough.

http://www.justapinch.com/recipes/dessert/cake/coconut-cream-cheese-sheet-cake.html

 

sheet cake piece

Did I mention that this cake is not healthy? Oh my goodness. For The Hubs it was love at first bite. And second bite. Then the second piece. Oh my! I hope we don’t have any more SNOW DAYS! Everyone’s cholesterol just shot up.

I think this is definitely a cake that would impress at a pot luck or gathering, or if you have dinner guests. As for me, I’m going to enjoy another little piece and get ready to go back to work! No more snow days for me!

Coconut Cream Cheese Sheet Cake

  • 1 cup butter (softened)
  • 6 ounces cream cheese (softened)
  • 6 whole eggs
  • 2 cups granulated sugar
  • ½ teaspoon vanilla
  • ½ teaspoon coconut extract
  • 2 ¼ cup cake flour (sifted)
  • ¼ cup coconut milk

Frosting

  • ¼ cup butter (softened)
  • 4 ounces cream cheese (softened)
  • ½ teaspoon vanilla or coconut extract
  • 2 ¼ cups confectioner’s sugar
  • ¼ cup coconut milk
  • ¼ cup toasted coconut (optional)
  1. Preheat oven to 350 degrees. Spray sheet cake pan with nonstick cooking spray. 

  2. Cream together butter, cream cheese, and sugar. Beat in eggs one at a time then add extract. Slowly add in, or sift in, flour, alternating with coconut milk. Spread cake batter into prepared pan. 

  3. Bake for 30-40 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven onto a cooling rack. 

  4. Beat the butter and cream cheese for frosting until smooth. Add in the extract, sugar, and milk and continue to beat until creamy. 

  5. Spread the frosting over the warm cake. If desired, sprinkle frosted cake with toasted coconut.

 
4 Comments

Posted by on February 7, 2014 in Baking Recipes

 

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