Monthly Archives: May 2017

Coconut Cake

Coconut Cake

I admit it, I am a Food Network Addict. This is possible one of the best coconut cakes ever. We will make it again. This recipe comes courtesy of Bobby Flay.

Toasted Coconut:

* 2 cups sweetened flaked coconut

Coconut Simple Syrup:

* 1 1/2 cups water
* 1 tablespoon granulated sugar
* 3/4 cup sweetened flaked coconut

Coconut Custard:

* 3/4 cup whole milk
* 3/4 cup unsweetened coconut milk
* 1/2 vanilla bean, seeds scraped
* 4 large egg yolks
* 1/3 cup granulated sugar
* 3 tablespoons cornstarch
* 2 teaspoons coconut rum (recommended: Malibu)
* 1/2 teaspoon pure vanilla extract

Coconut Filling:

* 3/4 cup coconut custard (recipe above), cold
* 3/4 cup very cold heavy cream

Coconut Buttercream:

* 3 stick unsalted butter, softened
* 1/3 cup confectioners’ sugar
* 3/4 cup coconut custard (recipe above) (cold)
* Pinch fine sea salt


* 2 tablespoons softened butter, for pans
* 2 1/4 cups cake flour, plus more for pans
* 1 cup whole milk, at room temperature
* 6 large egg whites, at room temperature
* 1 vanilla bean, split and seeds scraped
* 1/2 teaspoon pure vanilla extract
* 1 3/4 cups granulated sugar
* 1 tablespoon plus 1 teaspoon baking powder
* 1 teaspoon fine sea salt
* 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

For the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.
For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
For the cake:

Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Posted by ~Katie on 2010-01-04 23:47:58

Tagged: , coconut cake , yummy , food , cake , coconut

Healthy Recipes

Healthy Recipes

If you are trying kale for the first time or have not been a big fan in the past, try this Healthy Recipes. Remember when you are using kale to cut out the tough, thick stalk in the middle of the leaf. The stalks is full of indigestible fibers that will give your digestive system a run for its money. Also, if you do not eat a lot of fiber, try a smaller portion of this salad for the first time. It takes time for your body to adjust to digesting larger amounts of fiber.


For the dressing (you can double or triple this recipe depending on if you like more dressing on your salad):
1 Tbsp olive oil
1 tsp lemon juice
1 tsp Dijon or brown mustard
½ tsp vinegar (white wine or red wine)
1 tsp sugar
salt and pepper to taste
For the salad:
2 small apples (any type)
¼ cup slivered almonds
1 bunch kale

Find thousands of quick and easy to cook recipes that are healthy and Gluten Free Recipes . Contact us by filling the form attached and all queries/suggestions are most welcome and will be addressed at the earliest.

Posted by Healthy Food Recipes on 2014-04-10 10:54:57

Tagged: , Healthy Recipes , Healthy Food Recipes , Recipes , Food Recipes , Healthy Food That Taste Good , Low Calorie Foods , Diet Recipes , Gluten Free Recipes , Easy Healthy Recipes , Healthy Dinner Recipes

Maple Dijon Baked Salmon…A flavorful, healthy and easy dinner recipe. 237 calories and 6 Weight Watchers PP |

Maple Dijon Baked Salmon...A flavorful, healthy and easy dinner recipe. 237 calories and 6 Weight Watchers PP |

Posted by CookinCanuck on 2015-02-16 22:38:01

Tagged: , food , cooking , recipe , photography , food photography , dinner , healthy , healthy eating , salmon , seafood , fish

Coconut Cupcakes

Coconut Cupcakes

Recipe source ~ food network magazine ( Aug 2012 )
Baked by Akshara.
For a party at Sundar’s house.

Posted by Subasri Pillai on 2012-07-12 16:40:19

Tagged: , coconut cupcakes , food network magazine Aug 2012 , baked by akshara

Pesche noci grigliate

Pesche noci grigliate

Delicious grilled nectarines recipe
Story and recipe on my blog:…

Posted by Oggi pane e salame, domani… on 2013-06-24 13:51:31

Tagged: , fruits , fruit , desserts , dessert , sweet , sweets , vegetables , recipes , desserts&sweets , frutta , ricette , ricetta , pesche noci , Estate , Canon , Canon Eos 550D , 50mm , Italian