foodlikecake

Tag: Coconut

German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

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Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

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Enjoy!

 

White Chocolate Christmas Tree Cakes

I love these cakelets! Soft and fluffy cake delicately flavored with white chocolate coated in green candy melts and covered in sprinkles; the perfect amount of softness and crunch. These are the perfect Christmas Eve dessert!!

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Ingredients: White Chocolate Cakes (adapted from here)

2 (4 oz.) white chocolate baking bars

2 and 1/4 cups all-purpose flour

2 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, cold and cubed

1  and 1/3 cups granulated sugar

4 large eggs, room temperature

1 and 1/2 teaspoons buttery vanilla bakery emulsion

1/2 cup + 2 tablespoons whole milk

1/2 cup + 2 tablespoons full-fat sour cream

Green Candy Melts

Sprinkles

Recipe: White Chocolate Cakes

Preheat the oven for 350F. Grease a silicon Christmas tree pan with Bakers Joy.

Melt chopped chocolate in a double boiler and let cool for ten minutes.

Whisk together flour, baking powder, a baking soda and salt; set aside.

Cream butter and sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time, and buttery vanilla bakery emulsion, beating after each addition.

Stir together the milk and sour cream.

With mixer on low speed, alternately add flour mixture and sour cream/milk, mixing until just combined.

Gently mix in white chocolate.

Fill Christmas tree pans about 3/4 of the way through. You will need to do this twice.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Release cakes from molds after cooling and chill in fridge for at least 30 minutes before rolling in melted candy melts and decorating in sprinkles.

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Enjoy!

 

 

 

Gooey Chocolate Toffee Coconut Bars

My awesome aunt Wendy sent me a recipe she thought I would like for Hershey’s “Rich Chocolate Chip Toffee Bars” I made them and they were amazing! I changed a few things, but that’s the good thing about this recipe- it’s infinitely adaptable!

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Ingredients: Gooey Chocolate Coconut Pecan Bars (adapted slightly from here)

2 and 1/3 cups all-purpose flour

2/3 cups dark brown sugar

3/4 cup salted butter, room temperature

1 large egg, slightly beaten

1 cup dark chocolate chips

1 cup milk chocolate chip

1 cup coarsely chopped pecans

1 can (14oz) sweetened condensed milk

1 and 1/3 cups toffee bits

1/2 cup sweetened coconut flakes

Recipe: Gooey Chocolate Coconut Pecan Bars

Preheat the oven to 350F and grease a 9×13 pan.

In a large bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs; add the egg and beat well.

Stir in 1 and 1/2 cups of the chocolate chips and all of the nuts. Set aside 1 and 1/2 cups of the mixture.

Press the remaining crumbs on the bottom of the prepared pan and bake for ten minutes.

Pour condensed milk over the hot crust. Set aside 1/4 cup of toffee bits, and sprinkle the rest over the crust along with the rest of the chocolate chips, crumb mixture, and coconut flakes.

Bake 25-30 minutes, or until the top is golden brown. Top with remaining toffee bits.

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Enjoy!

Nutty Chocolate Toffee Tiffin

I got this recipe from my Aunt Wendy, who got it from her friend Ilene who lives in England, who adapted the recipe from Sainsbury’s magazine, and I (slightly) adapted the recipe from her. If you are not British and are wondering what a tiffin is, from what I’ve gathered, a tiffin is like a cross between fudge and a rice krispie treat but more crumbly. Kind of. It is really, really, good, and really, really addicting. This tiffin is chocolate with dried apricots, coconut, hazelnuts, and toffee bits. Yum! This recipe is also really easy- it’s no bake!

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Ingredients: Nutty Chocolate Tiffin

1 cup unsalted butter, chopped

2 tablespoons golden syrup

1 and 1/2 cups semi-sweet chocolate chunks

300 gram pack rich tea biscuits

1/4 cup blanched hazelnuts, chopped

1/4 cup dried apricot, chopped

1/4 cup dessicated coconut

1/4 cup English toffee bits

Recipe: Nutty Chocolate Tiffin

Line an 8×8 pan with plastic wrap or parchment paper.

Mix butter, golden syrup, and chocolate in a large heatproof bowl. Place bowl over a pot of simmering water. Let it melt together until smooth.

In a food processor, process the rich tea biscuits until they’re crumbly.

When the chocolate mixture is smooth, take it off heat and combine all the ingredients in the bowl until well mixed.

*Sprinkle extra coconut and toffee on top.

Refrigerate tiffin until set.

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*Optional

Enjoy!

 

Coconut Cake

The cake is fluffy, and soft, flavored with a hint of coconut, and the frosting is marshmallow covered in coconut flakes. I filled it with store-bought lemon curd. So good. Anyway, I made this awesome cake for my mom’s birthday. She requested coconut cake and lemon filling, so I just did what she said, but it turned out great! Sorry I don’t have a picture of the inside, but it seems a little weird to give someone a birthday cake with a piece cut out of it 🙂

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Ingredients: Cake (from here) Makes two 8 inch cakes

5 large egg whites, room temperature

3/4 cup whole milk, room temperature

1 teaspoon vanilla extract

1 and 1/4 teaspoon coconut extract

2 and 1/2 cups cake flour, pre-sifted

1 and 3/4  cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature and cubed

Filling

1/3 cup lemon curd

Frosting (from here)

1 cup granulated sugar

3 tablespoons water

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)

1/8 of salt

coconut flakes

Recipe: Cake

 Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, spreading it evenly with a small offset palette knife.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Frosting

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.

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Enjoy!

 

Easter Egg Coconut Nests

Green colored coconut macaroons with Cadbury eggs in the middle. Yum. These are perfect for Spring (or Easter)

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Ingredients: (Makes 8) Recipe from here.

3 large egg whites, room temperature

1/2 teaspoon vanilla

1 and 1/2 cups powdered sugar

1 and 1/2 cup shredded coconut

green food coloring

24 Cadbury Eggs

Recipe:

Grease a baking sheet and line with parchment paper. Preheat the oven to 350F.

Starting at low speed, beat the egg whites in a medium bowl until they start to foam. Then turn the speed to medium speed, beat until the egg whites form stiff, glossy peaks. Add the extract and food coloring.

Fold in the powdered sugar and coconut with a spatula. Try to mix as little as possible.

Use a large cookie scoop or ice cream scoop to scoop the batter on the pan. Bake for 15-18 minutes or until the edges start to brown slightly.

Immediately when they come out make an indent with a spoon. Let rest for 5 minutes and the finish cooling on wire racks. Fill with Cadbury eggs.

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Enjoy!

 

German Chocolate Cake Bars

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I love German Chocolate Cake, but I’ve only had it once and I wanted to make it in bar form. They are awesome! I have to say I’m very impressed with myself 🙂 Though, I should clarify that it’s technically a rectangle cake with unfrosted sides, but whatever- if you cut it it bars their bars.

The cake part comes from

Ingredients: Cake

2 ounces bittersweet or semi-sweet chocolate (I used semi-sweet)

2 ounces bittersweet chocolate

6 tablespoons water

1 cup unsalted butter (room temperature)

1 and 1/2 cup sugar (divided)

4 eggs, yolks and whites seperated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

Filling

1 cup butter, softened

1 and 1/4 teaspoon vanilla

3 cups powdered sugar

8 tablespoons heavy whipping cream

1/2 cup unsweetened cocoa powder

Frosting (from Country Living)

1 cup sugar

1 can (12 ounce) evaporated milk

1/2 cup unsalted butter

3 large egg yolks

1 teaspoon vanilla

2 and 1/3 cups (7 ounce package) shredded coconut

1 and 1/2 chopped pecans

Recipe: Cake

Preheat oven to 350F. Chop chocolates and melt them with the water in a bowl for 30 seconds, mixing until smooth. Let cool to room temperature. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat together the butter and 1 and 1/4 cups sugar for for five minutes. Mix in the chocolate. Beat in the egg yolks one at a time, beat well after each addition. Reduce mixer speed to low and beat in half of the flour mixture. Add buttermilk and vanilla mixing until combined. Now add rest of the flour mixture.

In a seperate bowl whip the egg whites until they form soft peaks. Now add 1/4 cup sugar and whip until glossy peaks form. Slowly fold 1/3 of the egg whites into the batter. Fold the rest of the egg whites in until you can’t see any.

Divide the batter into two 11×7 inch pans greased and cover in parchment paper. Bake for 30 minutes.

Filling

Mix softened butter and vanilla until throughly combined. Add powdered sugar, cocoa powder, and the heavy whipping cream. Beat until creamy. <—– very easy Flip a cooled cake and smooth the frosting on one of them. Use about half the frosting.

Frosting

Melt butter, sugar, milk, vanilla, and egg yolks in a medium saucepan over medium heat. Stir constantly until thickened. About 5-10 minutes. Add coconut and pecans. Pour in with the rest of the frosting, mix and cool to room temperature.

Stack the unfrosted cake on top of the frosted one. Frost with the coconut-pecan frosting.

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Cut into bars and enjoy!

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