coconut recipe

A buttery frosting with fresh raspberries and rich white chocolate makes this cake blossom into a special-occasion dessert.

Lime, coconut & raspberry cake

butter,

(1 1/3 cups) self-raising flour

(1/4 cup) plain flour

(1/2 cup) desiccated coconut

tbsp finely grated lime rind

milliliters (1/2 cup) fresh lime juice

vanilla essence

(1 cup) caster sugar

eggs

punnet fresh raspberries

12-15 fresh small dry pink roses

egg white, lightly whisked

Caster sugar, to sprinkle

(13/4 cups) pure icing sugar, sifted

white chocolate, melted, cooled

This Coconut Cake is the best you will ever have! It's fluffy and soft with creamy coconut buttercream frosting!

Coconut Cake

vegetable oil

butter, room temperature

sugar

eggs, room temperature*, separated

coconut extract

vanilla extract

baking powder

baking soda

salt

cake flour

buttermilk

coconut

cream of tartar

milk

Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in coconut extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.

Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut. Set batter aside.

In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.

Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.

To make the frosting, combine the butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds. Add in the milk, coconut extract, and vanilla extract. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary. Add in more milk 1-tablespoon at a time if a creamier consistency is desired.

To assemble place one cake on a cake plate. Top with about 1 1/2 cups of frosting and spread evenly using an off-set spatula. Top with another cake layer and repeat the process. Finally frost the top and sides of the cake with the remaining frosting.

Press the coconut into the frosting to garnish.

These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! They're topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!

Pina Colada Cookie Cups

(168 grams) salted butter, room temperature

(207 grams) sugar

egg, room temperature

tsp coconut extract

(260 grams) all-purpose flour

tsp baking soda

cornstarch

(60 milliliters) pineapple juice

oz (339 grams) cream cheese, room temperature

(230 grams) powdered sugar

tbsp crushed pineapple, drained

heavy whipping cream, cold

Pineapple tidbits

Cherries

Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2

. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.

. Add the egg and coconut extract and beat until well combined.

. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

. Bake for 10-12 minutes, or until edges are just golden.

. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8.

Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9.

Beat the cream cheese and powdered sugar together until smooth.
10

Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11

Pipe or scoop cheesecake filling into cookie cups.
10

To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12

Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.

Desiccated coconut is a dry coconut powder prepared using fresh coconut and is white in color. It is easy to make at home within a few minutes. This dry coconut powder can be stored in the fridge for a few months.

Homemade desiccated coconut recipe | Dry coconut | Coconut powder

Coconut

(fresh coconut)

Take a coconut and remove the shell.

Peel off the brown outer skin. We want only the white part.

Cut the coconut into pieces.

In a mixer, add coconut pieces and grind them into slightly coarse granules.

In a heavy bottom pan, add grinded coconut and saute for a few minutes on a low flame.

After a few minutes, the moisture content of coconut evaporates and it becomes dry. Don’t change the color of the coconut.

Allow it to cool. Once cooled well, store it in an airtight container and kept it in the refrigerator for a few months.

https://www.youtube.com/watch?v=my7-e88qxhM

Homemade desiccated coconut recipe | Dry coconut | Coconut powder | Easy coconut recipes. Desiccated coconut is a dry coconut powder prepared using fresh coconut and is white in color. Fresh coconut can be shredded or grinded into small granules and dried well using sunlight or heat. Always many of them buy it from a store but it is easy to make at home within a few minutes. This dry coconut powder can be stored in the fridge for a few months. Desiccated coconut can be used to make many recipes like coconut ladoo, coconut barfi and also in cakes, cookies etc.
#coconutrecipe

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FULL RECIPE of Desiccated coconut :
https://www.cookerypark.com/homemade-recipes/homemade-desiccated-coconut-recipe-dry-coconut-powder/

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Homemade desiccated coconut recipe | Dry coconut | Coconut powder | Easy coconut recipes

Dive into coconut bliss with these fluffy Coconut Scones. This easy recipe yields tender, buttery scones coated in sweet coconut glaze. Enjoy one for breakfast, brunch, or alongside your afternoon coffee.

Coconut Scones with Coconut Glaze

all-purpose flour

tbsp baking powder

unsalted butter

coconut milk

egg (room temperature)

water

tsp pure vanilla extract

coconut (as needed for garnish)

combine

Combine the flour, coconut crumbs, granulated sugar, salt, and baking powder in a large bowl.

Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.

Create a well in the flour-butter mixture and pour the coconut milk into the well in two separate parts, mixing until a dough forms. *See notes.

knead

Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high.

portion

Cut the disk of dough into 8 triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.

bake

Preheat the oven to 400°F. Brush the tops of the scones with milk and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.

glaze

Whisk the powdered sugar, coconut milk,  and vanilla extract until a glaze forms. Drizzle glaze over cooled scones and sprinkle the toasted coconut over the top of the scones. Let the glaze set before serving.

Try this unique recipe for coconut biscuits that are crispy on the outside and chewy on the inside.

Coconut Biscuit Recipe

tsp salt

unsalted butter,

tsp vanilla extract

Preheat the oven to 350&#176;F (180&#176;C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, desiccated coconut, sugar, and salt.

Add the cold butter to the bowl and use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.

Add the coconut milk and vanilla extract to the bowl and stir until a dough forms.

Use your hands to form the dough into small balls, about 1 inch in diameter, and place them on the lined baking sheet.

Bake the biscuits for 15-18 minutes, or until they are lightly golden on the outside.

Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Top Tags

Lime, coconut & raspberry cake

Coconut Cake

Pina Colada Cookie Cups

Homemade desiccated coconut recipe ...

Coconut Scones with Coconut Glaze

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Top 6 coconut recipe recipes from across the web

The most viewed coconut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lime, coconut & raspberry cake

Coconut Cake

Pina Colada Cookie Cups

Homemade desiccated coconut recipe ...

Coconut Scones with Coconut Glaze

Coconut Biscuit Recipe

The most viewed coconut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine