pure vanilla extract

This fluffy, old-school diner classic is so good, Obama asks for it by name.

Triple Coconut Cream Pie

For the Coconut Pastry Crust:

coconut

(1 stick) cold unsalted butter, cut into ½-inch dice

sugar

salt

water,

For the Coconut Pastry Cream:

milk

canned, unsweetened coconut milk, stirred

vanilla bean, split

eggs

all-purpose flour

room-temperature, unsalted butter

For the Whipped Cream:

heavy cream,

vanilla extract

For Serving:

unsweetened chip or large-shred coconut (about 1½ cups), coconut

chocolate

Make Seattle's Most Famous Pie

The original and famous Pan-Banging Chocolate Chip Cookies, created by Sarah Kieffer. The easy trick of banging the pan a few times during baking, causing the cookies to &quot;fall,&quot; produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate.

Pan-Banging Chocolate Chip Cookies

(284 g) all-purpose flour

baking soda

(2 sticks; 227 g) unsalted butter, room temperature

(297 g) granulated sugar

(50 g) packed brown sugar

water

Adjust an oven rack to the middle position....

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up.

In a small bowl, whisk the flour, baking...

In a small bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.

Form the dough into 3½-ounce (100g) balls (a...

Form the dough into 3½-ounce (100g) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.

Place the chilled baking sheet in the oven...

Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

Transfer the baking sheet to a wire rack;...

Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

Learn how to make the triple coconut cream pie from Tom Douglas's Dahlia Bakery in Seattle.

Best Coconut Cream Pie Recipe

Make the coconut pastry crust: In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as need for the dough to hold together when gently pressed between your fingers. Don't work the dough with your hands; just test to see if it is holding. (The dough will not form a ball or even clump together in the processor—it will still be quite loose.) 2. Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it's about to stick. Trim to a 12-to-13-inch circle.

Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch the dough at this point, because it will shrink when it is baked. Trim any excess dough to a 1-to-1½-inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill the unbaked pie shell for at least 15 to 20 minutes while the oven preheats.

Preheat the oven to 400°. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans. (This step prevents the bottom of the shell from puffing up during baking.) Bake the piecrust for 20 to 25 minutes, or until the pastry rim is golden. Remove the pie pan from the oven. Remove the paper and beans and return the piecrust to the oven. Bake for another 10 to 12 minutes, or until bottom of the crust has golden-brown patches. Remove from the oven and allow the pie shell to cool completely.

Make the coconut pastry cream: Combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add both the scrapings and the pod to the milk mixture. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar and flour until well combined. Temper the eggs by pouring a small amount (about ⅓ cup) of the scalded milk into the egg mixture, while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut.

Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4 to 5 minutes more. Remove the saucepan from the heat.

Add the butter and whisk until it melts. Remove and discard the vanilla pod (or save for another use). Transfer the pastry cream to a bowl and place it over another bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

Make the whipped cream: Whip the heavy cream with the sugar and vanilla to peaks that are firm enough to hold their shape.

Garnish the pie: Preheat the oven to 350º. Spread the coconut chips on a baking sheet. Toast in the oven for 7 to 8 minutes, watching carefully and stirring once or twice until lightly browned, since coconut easily burns. Remove the coconut from the oven and allow to cool, then sprinkle over the top of the pie. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls on top of the pie. If you prefer, you can cut the pie into wedges and put the wedges on plates, then garnish each wedge individually with coconut and white chocolate curls.

284 g all-purpose flour

½ pound 2 sticks; 227 g unsalted butter, room temperature

50 g packed brown sugar

This copycat recipe for Costco Vanilla Sheet Cake is perfect for just about any gathering. It’s home baker-friendly, and easily made in 9x13 cake pans. The end result is a hefty cake suitable for serving a large gathering. See the recipe notes for the cake cutting guide.The white cake recipe uses ‘reverse creaming’ or ‘paste method’ of mixing the batter. This refers to the first step of mixing, which is to combine the dry ingredients with the butter until a crumbly or sandy texture is formed. The mixture may also form a paste in a humid environment. Both textures are normal. (Read more about this at the link in the blog post.)The vanilla cheesecake mousse calls for 1 package (3.4 oz.) instant vanilla pudding mix. This means the dry mix, poured directly from the pouch into the mousse mixture.

Costco Vanilla Sheet Cake (Copycat Recipe)

cake flour

baking powder

fine grain salt

unsalted butter (at room temperature)

egg eggs

eggs (at room temperature)

whole milk (at room temperature)

cream cheese (softened)

heavy cream

vanilla pudding mix (dry mix)

confectioners’ sugar

Whole milk (to thin to spreading consistency)

rainbow sprinkles (or other decors)

Preheat the oven to 350°F.  Grease two identical 9x13-inch baking pans line the bottoms with parchment paper. Lightly grease the parchment paper.

In the bowl of an electric mixer (stand mixer preferred) combine the cake flour, sugar, baking powder, and salt. Whisk to combine.

Add the butter to the flour and mix until well incorporated and crumbly, with a texture similar to damp sand or cornmeal. The mixture may also form a paste in humid conditions, this is fine too.

With the mixer running on low speed, add the egg whites and the whole eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again briefly.

Add the milk, about 1/3 at a time, to the batter. Beat 1-2 minutes after each addition. Mix in the vanilla extract.

Divide the batter evenly between the prepared pans. Bake for 26-30 minutes, or until the cakes are golden on top, and a toothpick tester inserted near the center comes out clean. Let cakes cool for 5 minutes in the pan, then turn them out onto wire cooling racks to cool completely. Peel away the parchment paper and discard it.

Optional step: Wrap and refrigerate cakes for 2 hours, or overnight. This will firm the crumb and make them easier to level.

When cakes are completely cool, level the rounded tops using a serrated knife.

White cake layers

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the powdered sugar and mix again until incorporated.

Add the heavy cream and mix on low until incorporated. Scrape down the bowl and mix again, raising the speed slightly, until the mixture is smooth (you’re not trying to whip the cream, just mix until the two are smooth).

Add the whole milk; beat to combine Then, add the dry instant vanilla pudding powder. Mix until combined. Scrape down the bowl (sides and bottom) and mix on medium-high speed until the mixture thickens, 2-3 minutes.

Place a white cake layer on a cake board or serving platter and top with all of the cream cheese mousse. Spread evenly to the edges and top with the second white cake layer. Cover and refrigerate while you make the buttercream.

Vanilla cheesecake mousse filling

In the bowl of an electric mixer fitted with the whip attachment, add the butter and mix until creamy. Add three cups of powdered sugar; mix on low speed until combined, the beat on high speed 1 minute. Add remaining confectioners’ sugar, pulsing the mixer on and off to combine slowly, so the sugar doesn’t fly out of the mixing bowl. Beat until incorporated. Add milk or cream a little at a time to thin. Mix on high speed for 5 minutes, or until lightened in color and billowy. The frosting should lose most of it yellow butter hue.

Transfer about 1 1/4 cups of the buttercream to a piping bag fitted with a large open star tip; set aside Use the remaining frosting to cover the entire cake, smoothing it evenly with an offset spatula.

Use the piping bag with the decorator tip to pipe a shell border around the bottom edge of the cake (see video for this action). If using sprinkles, add them after you pipe one edge (wait too long and the sprinkles won’t stick!).  Pipe a shell border on the top edge of the cake and add decors, if using.

Refrigerate cake until the buttercream is set, then cover gently with plastic wrap. Store cake in the refrigerator.

Bring the cake to room temperature before serving. The cake’s texture, flavor, and filling will be most developed at room temperature.

Vanilla buttercream

I used your cheesecake mousse filling and buttercream frosting for my daughter's first birthday cake and both were amazing! I added vanilla bean paste and about 1/4 tsp kosher salt to the cheesecake filling and butter vanilla emulsion to the buttercream frosting and it was SO good! Thanks for the recipe!!

Hi..I want to make this in a 9 x 13 pan sheet cake for my Son's birthday.. What is the cook time or is it the same for layers

I made this for my daughter's birthday this past weekend and it was wonderful! I will be keeping this recipe for future use! I made this into a 3-tiered 9" round cake, with the cheesecake moose between the layers. I could have made 4-tiers with this, but it turned out very nice with 3. Next time I make this and my kids want it round, I will probably make it 2-tiers, and make cupcakes with the rest of the batter.

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Triple Coconut Cream Pie

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Costco Vanilla Sheet Cake (Copycat ...

Top 5 pure vanilla extract recipes from across the web

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

Top Tags

Triple Coconut Cream Pie

Pan-Banging Chocolate Chip Cookies

Best Coconut Cream Pie Recipe

Pan-Banging Chocolate Chip Cookies

Costco Vanilla Sheet Cake (Copycat ...

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