I love love love coconut! Anything with coconut in it! Anyone have any suggestions to make something with coconut in it? Cookies or a cake or a sauce even? Thank you in advance!
Fresh Coconut Layer Cake
Fresh is best! a little more work but well worth the effort. YUMMMM!
For coconut:
2 (1 1/2-pound) coconuts
1/4 cup sugar
For cake layers
3 1/3 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
2 1/2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
7 large egg whites, at room temperature 30 minutes
For frosting
3 large egg whites, at room temperature 30 minutes
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Equipment: 3 (9- by 2-inch) round cake pans
PreparationPrepare coconut:
Preheat oven to 350°F with racks in upper and lower thirds.
Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample. If either tastes rancid, discard that coconut and liquid and Start over with another. Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside. (You should have about 3/4 cup liquid. If not, add water.) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved. Cool and reserve.
Recipe for Coconut Macaroons Cookies - Life123::
with the amount of coconut or vanilla extract used in your recipe depending upon place them at least an inch away from one another to let them grow
http://www.life123.com/food/baking/cookies/coconut-macaroons.shtmlHOME |
Bake coconuts on lower rack 15 minutes. Leave oven on. Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully. Peel brown membrane from flesh with a vegetable peeler. Coarsely grate enough coconut on large holes of a box grater to measure 5 cups.
Make cake layers:
Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
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Sift together flour (3 1/3 cups), baking powder, and salt.
Stir together milk and extracts.
Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks. Stir one third of whites into batter, then fold in remaining whites gently but thoroughly.
Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles.
Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes. Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more. Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks. Discard parchment and cool completely, about 1 hour.
Make frosting and assemble cake:
Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined. Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes. Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling.
Put 1 cake layer on a cake stand or large plate. Brush top with one third of reserved coconut syrup, then spread with half of filling. Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer. Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere.
Cooks' notes:
·Coconuts can sometimes be rancid. You may want to buy an extra one.
·The egg whites in the frosting might not be fully cooked, which may be of concern if salmonella is a problem in your area.
·Cake layers can be made 3 days ahead and chilled, wrapped separately in plastic wrap.
·Cake can be assembled 4 hours ahead.
Fug Tong Guang Buad - it's a Thai dessert of squash cooked in coconut milk. Super coconut flavor!
http://fromwhencethesweetbirdsang.blogsp...
Coconut Macaroons.
Simple easy and full of coconut.
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons almond extract
2 teaspoons vanilla extract
5 1/2 cups flaked coconut
Added To Shopping List!
Instructions
1.
1. Preheat oven to 350 degrees F (180 degrees C).
2. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
3. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.
coconut macaroons or coconut pyramids om Martha's Stewart web site so good.. Just made some...
This one uses 2 cups of coconut.
Coconut Shrimp
INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
pina coladas. :D
its a little out of season - but trust me
after one or two you wont care.
equal amounts of pineapple juice and coconut milk (in the alcohol section - not the kind in the asian foods)
and rum to taste.
add ice and blend.
2/409 cups of sour cream(whip cream)
2 teaspoons of saliva(water)
1 cup of goat milk
3 sprinkles of coconut meat
2 strawberries
1 blender
mix everythin in the blender, except strwberries, after blended for 2 minutes put strwberries on.
enjoy eat like a vicious predator to lost prey.
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