The world of baking and food through the eyes of an American in London

Posts Tagged "coconut"

Lime & Coconut Blondies

Posted by on Jun 23, 2011 in Brownies & Squares, Chocolate, Fruit | 12 comments

Lime & Coconut Blondies

This is the last recipe I made from One More Slice. Click here to read my review. I had a really hard time deciding which dessert to make from Leila’s book. I was torn between the brownies and blondies as they all sounded very good. I went with a blondie as I’ve only made them once before and it was before I started my blog.

Lime & Coconut Blondies

The recipe is for raspberry blondies but she suggests lime and coconut are nice combination’s too so I went with that. They tasted great and moist but I thought they were more cake like and less brownie like. Since it tasted more like cake I whipped up a really fast cream cheese glaze with toasted coconut on top. I flipped the page and on the other side there’s a recipe for lime and coconut slices. Doh! Leila’s lime icing was fairly similar to the one I had made up. 

Lime & Coconut Blondies
adapted from One More Slice (Makes 12 squares)

Ingredients
250g unsalted butter, at room temperature
100g sugar
100g light brown sugar
1/2 tbs vanilla sugar
2 limes
3 eggs
250g plain flour
1/2 tbs baking powder
1/2 tsp salt
150g white chocolate
1/2 cup coconut (optional)

Lime Cream Cheese Glaze
125g cream cheese (I used tofutti)
50g unsalted butter at room temperature
250g icing sugar, sifted
Lime juice
Toasted coconut (place coconut on a baking tray and bake at 180 C for 5 minutes until lightly brown)

Lime & Coconut Blondies

1. Preheat the oven to 180 C/350 F. Grease a 9 x 9 baking tin. Cream the butter, brown sugar and vanilla sugar until light and creamy. Mix in the lime zest and beat the eggs in one at a time. 
Lime & Coconut Blondies
2. Sift the flour, baking powder and salt into the butter mixture and fold to combine. Chop the white chocolate finely and stir it into the batter. I also stirred in half a cup of coconut at this point (with the toasted coconut on top it’s not totally necessary). 
3. Pour the batter into the greased pan and bake for 25 minutes.
Lime & Coconut Blondies
4. While the cake cools make the glaze. Cream the butter, sifted icing sugar and cream cheese together until combined. Squeeze in the lemon juice to taste. 
5. Once the cake cooled I cut it into squares and iced each piece and topped it with a sprinkle of toasted coconut.
You could also make the cake without the glaze if you want to keep it simple. Don’t forget there’s still time to enter the competition to win a copy of One More Slice!
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Coconut Custard Cream Cupcakes

Posted by on Apr 17, 2011 in Cupcakes, Holidays | 23 comments

Coconut Custard Cupcakes

I’ve had these bookmarked since Thanksgiving. It was a recipe for a layer cake from Bobby Flay’s Throwdown! book. I decided to make them as cupcakes instead. White cake brushed with coconut sugar syrup, filled with coconut pudding, topped with coconut custard buttercream and topped with toasted coconut.

Coconut Custard Cupcakes

It was featured in the December issue of Food Network magazine. I’ve never seen Throwdown! as they don’t show it on Food Network UK, but I can get an imported copy of the magazine sometimes from the newsagent.

Coconut Custard Cupcakes

These definitely take a lot of work but it is worth it. The sugar syrup keeps the cake moist and the custard that goes into the buttercream gives it an amazing coconut taste and is really soft and fluffy.

Coconut Custard Cupcakes
These cases are from Wilton and are at most hobby stores in the US. I bought red ones like these at Jane Asher in the UK. They are very pretty but a little bit of a pain. They don’t fit in a muffin tray and have to be placed on a baking sheet. be careful not to overfill them otherwise the cupcakes will come out misshapen.
Toasted Coconut Cupcakes
adapted from Food Network Magazine and Bobby Flay’s Throwdown! (makes 12 cupcakes)
Ingredients
Cake
12 tbs cold unsalted butter cut into cubes
2 1/4 cups self rising flour
1 cup milk
6 large egg whites at room temperature
1 tsp vanilla
1 3/4 cups sugar
1 tbs + 1 tsp baking powder
1 tsp salt

Coconut Custard
3/4 cup whole milk
3/4 cup coconut milk
1/2 tsp vanilla
4 egg yolks
1/3 cup sugar
3 tbs cornstarch/cornflour
2 tsp Malibu or coconut extract

Coconut Sugar Syrup
1 tbs sugar
3/4 cup flaked coconut
1 1/2 cups water

Coconut Filling
3/4 cup coconut custard
3/4 cup heavy cream/double cream, cold

Coconut Buttercream
3 sticks (345g) unsalted butter, at room temperature
1 1/3 cup icing sugar
3/4 cup coconut custard
pinch of salt

Topping
Toasted coconut

1. Make the coconut custard first by combining the milk, coconut milk and vanilla in a medium saucepan. Simmer over a low heat.

Coconut Custard Cupcakes

2. Whisk the eggs, sugar and cornflour together in a large bowl. Whisk the warm milk mixture into the eggs. Pour back into the pan and bring to a boil. Keep whisking until it becomes thick. Scrape into a bowl and add the Malibu. Let the custard reach room temperature and then cover and refrigerate until cold.

Coconut Custard Cupcakes
3. Make the syrup for the cake. Combine the water and sugar into a saucepan and bring to a boil. Stir in the coconut and and remove from the heat. Leave for 30 minutes up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil for 5 minutes and set aside to cool.
Coconut Custard Cupcakes
4. Make the cupcakes. Preheat the oven to 350 F/180 C and line a muffin tray with cases. Whisk together the milk, egg whites and vanilla into a medium bowl.
Coconut Custard Cupcakes
5. Mix the flour, sugar, baking powder and salt. Mix the butter in one cube at a time with an electric mixer on low speed until the batter looks like wet crumbs.
Coconut Custard Cupcakes
6. Add all the milk mixture except 1/2 cup and beat on medium speed until light and fluffy. Add the last 1/2 cup and beat for 30 seconds. Fill each cup and bake for 15-20 minutes until toothpick inserted comes out clean.
7. Make the coconut filling by beating the coconut custard and cream and whip until soft peaks form.
Coconut Custard Cupcakes
8. Make the coconut buttercream by beating the butter and 1/3 cup of icing sugar until light and fluffy. Add the coconut custard and salt and beat until smooth. Add the rest of the icing sugar until desired consistency is reached.
Coconut Custard Cupcakes
9. Brush each cupcake with a little sugar syrup and let it soak in a for a few minutes. Don’t use too much or the cake will get soggy.

Coconut Custard Cupcakes

10. Cut out a cone shaped hole into each cupcake and place one teaspoon of coconut filling in each. Pipe coconut buttercream on top of each cupcake and sprinkle with some toasted coconut.
Coconut Custard Cupcakes
11. Toasted coconut can be made by spreading some shredded coconut on a baking tray and bake for 5 minutes at 350/180 C.
Coconut Custard Cupcakes
After all that work sit down and eat one of these babies!
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Snowball Cupcakes

Posted by on Dec 17, 2010 in Cupcakes, Holidays | 0 comments

Snowball Cupcakes
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These are the last of the cupcakes from the sample sale. I think these might have been my favorite. Devil’s Food Cake with cream cheese frosting topped with coconut and a white chocolate snowflake. I wasn’t sure the chocolate and cream cheese would go together but it was amazing!
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Chocolate Coconut Whoopie Pies

Posted by on Sep 12, 2010 in Chocolate, Whoopie Pies | 1 comment

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I decided it was time to make more whoopie pies! They can be whipped up pretty quickly so they were great for a Saturday afternoon. I made the same chocolate sandwich as before and made the coconut filling from the whoopie pies book.
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Coconut Cake Donuts

Posted by on Aug 1, 2010 in Donuts | 1 comment

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I made Coconut Cake Donuts from my book Donuts that I bought at William Sonoma. I think this is one of the best things I have ever made. They are A-MAZ-ING! Fresh out of the fryer they tasted like a funnel cake. The next day they tasted like a beautiful cake donut.
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