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Chocolate Macroon Bars

14 Feb

2 cups chocolate wafer cookie crumbs

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream

 

Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars

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Sweet Chocolate Cake

13 Jan

Better than German Chocolate Cake.

 

1-4 ounce bar sweet baking chocolate

1/3 cup water

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk

3 egg whites, beaten stiff

 

Preheat oven to 350

Break chocolate bar into small pieces and add to water in a small saucepan. Stir over low heat until melted. Remove from heat; cool to room temperature. Cream butter, sugar, and vanilla in a large bowl. Add egg yolks, one at a time, beating well after each addition. Blend in chocolate. In a separate bowl combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 2 greased and floured 9 inch cake pans. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Invert onto cooling racks and cool completely. Fill and frost with Coconut-Pecan Frosting.

 

Coconut-Pecan Frosting:

2/3 cup evaporated milk

2/3 cup sugar

1/4 cup butter

1 egg, lightly beaten

1 cup coconut

1/2 cup chopped pecans

1/2 tsp vanilla

Combine milk, sugar, butter, and egg in a saucepan over medium heat. Cook stirring constantly until thick and bubbly, about 12 minutes. Add coconut, pecans, and vanilla. Stir until blended. Cool until thick enough to spread. Beat occasionally.

 

Four Layer Coconut Cake

12 Jan

3 cups all-purpose flour

2-2/3 cups sugar

1-1/2 cups butter, softened

1 cup milk

1 tsp baking powder

1/2 tsp salt

2 tsp coconut extract

1 tsp vanilla

5 large eggs

1 (6 oz) package frozen flaked coconut, thawed

1 cup coconut

Coconut Filling

2 cups whipping cream

1/4 cup powdered sugar

 

Preheat oven to 400

Beat first 6 ingredients at medium speed until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in frozen coconut. Pour into 4 greased and floured 9 inch round cake pans.

Bake for 20 minutes or until toothpick comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool on racks and cool completely. Reduce heat to 350 and place 1 cup coconut in a single layer on a shallow baking pan. Bake 8 to 10 minutes until lightly toasted; stirring occasionally. Spread coconut filling between layers leaving a one inch border. Beat whipping cream until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides, pressing gently to adhere.

Italian Cream Cake

12 Jan

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Coconut Filling

Nutty Cream Cheese Frosting

 

Preheat oven to 350

Beat butter and shortening at medium speed until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beat just until blended. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in coconut. Beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes or until toothpick comes out clean. Cool in pans 20 minutes. remove from pans and cool completely. Spread between layers with coconut filling and frost with nutty cream cheese frosting.

Coconut Filling

11 Jan

2 cups sugar

2 cups milk

4 large eggs, lightly beaten

1/4 cup all-purpose flour

2 (6 oz) packages frozen coconut, thawed

2 tsp vanilla

 

Cook first 4 ingredients in a large saucepan over medium heat, whisking constantly, 12 to 15 minutes or until thick and bubbly. Remove from heat. and stir in coconut and vanilla. Cool completely.

 

Makes 5-1/2 cups

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