shredded coconut

This version of the classic Southern cake takes all of fruitcake’s best elements — bourbon-soaked dried fruit, toasty pecans and shredded coconut — and weaves them into a rich, custardy filling set between three layers of tender vanilla cake. It’s a special occasion dessert and a nightcap, all rolled into one. Acetate strips (see Tip) are useful for holding the layers in place while assembling, but if finding them is too much of a bother, use parchment or follow the instructions to assemble the cake without the strips. The flavor of this cake improves with time, so allow a few hours — or even a few days — before slicing and enjoying.

Lane Cake

unsalted butter

granulated sugar

egg whites,

vanilla extract

cake flour, sifted

baking powder

salt

240 milliliters whole milk

unsalted butter (2 sticks)

135 grams finely shredded unsweetened coconut

currants

100 grams pecans, chopped

bourbon

Make the cake: Heat the oven to 325 degrees. Lightly grease the bottom and sides of an 13-by-18-inch baking sheet and line the bottom with a sheet of parchment. Cut 2 strips of acetate, each about 3 inches wide and 26 inches long. Set aside. (These will be used to help assemble the cake in Step 10.)

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. In a small bowl, combine the egg whites and vanilla extract. Reduce speed to medium, then pour the egg mixture into the creamed butter in three additions, beating to incorporate after each and scraping the bowl as needed.

In a medium bowl, whisk together the cake flour, baking powder and kosher salt. Add the flour mixture all at once into the creamed butter and stir on low speed until just combined. Add the milk; use a rubber spatula or wooden spoon to fold in the milk.

Pour batter into the prepared pan and bake until cake is a pale golden brown and the surface is springy to the touch, 35 to 40 minutes. Allow the cake to cool completely before using. (The uncut cake can be made up to 1 day ahead, wrapped tightly in plastic or stored frozen for up to 2 weeks.)

Make the filling: In a large saucepan, melt the butter over low heat. Turn off the heat and stir in the sugar, yolks and salt. Whisk together to fully incorporate. Turn the heat back on low and, stirring continuously, cook to 155 degrees or until the mixture thickens and turns a slightly more pale yellow, 6 to 8 minutes.

Remove the pan from the heat. Add the coconut, currants, pecans and bourbon, and fold them in using a rubber spatula. Let the filling cool completely. (Filling can be made ahead and stored refrigerated for up to 2 weeks.) 

Make the bourbon soak: In a small saucepan, combine the sugar with 1/2 cup/120 milliliters water and bring to a boil over medium heat. Stir until sugar dissolves, remove from heat and add the bourbon; set aside to cool.

Assemble the cake: Run an offset spatula along the sides of the cake to loosen the edges. Place a piece of parchment over the top and unmold the cake by flipping it upside-down onto a baking rack or large cutting board. Peel off and discard the parchment layer on top.

Orienting the cake vertically and starting with an 8-inch metal cake ring on the top left corner, punch out a full circle for the top layer. Move the ring to the bottom left corner and punch out the second layer. Move the cake ring to the top right corner of the cake, punch out a half circle and repeat the half circle on the bottom right corner. These half circles will form your bottom layer. (If you don’t have a cake ring, use a closed 8-inch springform pan without the bottom as a guide, and cut out the cake layers with a paring knife.) Reserve the leftover cake to fill in any gaps.

Wipe the cake ring clean. Place a 9-inch cardboard cake circle on a cake stand or plate and place the metal cake ring or a closed springform pan without the bottom on top. Line the inside of the cake ring with one of the acetate strips. Spread a tablespoon of filling around the middle of the cake board. (This will help the cake stick to the surface.) Move the cake half-circles to the inside of the cake ring, pushing them to the outer edges of the ring, and fill any gaps with cake scraps. Press down on any scraps to create a snug, flat layer.

Brush the bottom layer with the bourbon soak. Using a large spoon or an ice cream scoop, add three to four dollops of the filling, about 1 cup total. Spread evenly with the back of an offset spatula. If the entire layer is not covered and spread to the edges, add more filling.

Gently move the second cake layer and slide it into the ring. Press down gently on the cake layer to make sure it sits firmly on top of the filling. Brush the cake with simple syrup and cover with filling, repeating the process above.

Guide a second acetate strip between the cake ring and the top 1/4 inch of the first strip, allowing slight overlap. Together, the rings should be about 5 to 6 inches tall. This will support the top layers of the cake when finished. 

Add the third cake layer and press down into the filling to set. Brush your third layer with simple syrup and top with remaining filling. (If assembling the cake without acetate strips, once all the cake layers are in place, run the flat side of your offset spatula around the outside of the layer above the cake ring to create a smooth finish.) Cover with a sheet of plastic wrap and allow to sit at room temperature until ready to serve. 

To serve, slide the cake ring upward and remove it. Peel off the acetate layers and discard. (To remove the cake ring without acetate strips, remove the plastic film and run a warm knife or spatula between the ring and the cake. Slide the metal ring upward to remove.) Using a clean knife, cut the cake into desired number of slices and serve. 

"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.

Sri Lankan Dal With Coconut And Lime Kale

red lentils

green cardamom pods

coconut oil

cinnamon

cloves

white onions, thinly sliced

garlic, crushed

3/4 inch piece of ginger, peeled and grated (about 1 tablespoon)

green finger chiles

turmeric

kale (about 9 ounces)

mustard seeds

coconut

lime, juiced

(3/4 cup plus 2 tablespoons) canned coconut milk

Yogurt,

Rice,

Sri Lankan Dal With Coconut and Lime Kale

Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.

Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)

Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.

While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.

When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.

Coconut oil and coconut milk add a tasty tropical essence to this moist pound cake. Be sure to buy unrefined virgin coconut oil, as it has the best coconut flavor and aroma. Coconut oil is much easier to measure and incorporate when it has been softened than at room temperature, when it is firmer. Try popping it into the microwave for very short bursts, about 5 seconds each, until it is roughly the same consistency as softened butter.

Coconut Pound Cake

all-purpose flour,

85 grams softened coconut oil

eggs,

coconut milk

Heat oven to 350 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan, making sure to shake out any excess flour.

In a medium bowl, whisk the 2 cups flour with the baking powder and salt.

In a large bowl and using an electric mixer on medium-high, beat together the butter and sugar until fluffy, about 2 minutes. With the machine running, beat in the coconut oil, scraping down the bowl often, until combined. Beat in eggs one at a time, beating to blend between additions.

Add half the dry ingredients and mix until just combined. Add the coconut milk and beat to combine. Add the remaining dry ingredients and 1 cup of the toasted shredded coconut, and beat just until combined. Do not overmix.

Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the top.

Bake until puffed and golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Transfer to rack to cool for 20 minutes, then tip the loaf out onto the rack to cool completely. Store leftovers well wrapped at room temperature for up to 3 days, or in the freezer for up to a month.

This coconut cake was adapted from a recipe by Simone (Simca) Beck, best known as Julia Child’s co-author on “Mastering the Art of French Cooking.” She called it “Gâteau d’Hélène: a white cake filled and iced with coconut cream and apricot.” The recipe, published in Ms. Beck’s 1972 book, “Simca’s Cuisine” (Lyons Press, 1998), capped what she called a “carefree lunch” because it could be made ahead. Indeed, this cake is best baked, filled, frosted and refrigerated for at least an hour (or up to two days). Kind of like a madeleine, its layers are purposefully a bit dry, as they need to hold a dousing of orange juice and rum. The whipped cream filling and frosting is soft and dreamy. It’s an elegant celebration cake.

Gâteau d’Hélène (Coconut Cake)

fine sea salt

orange (save the juice

orange juice

dark rum (or more orange juice)

apricot preserves

heavy cream

unsweetened shredded coconut

Make the cake: Center a rack in the oven, and heat to 325 degrees. Butter an 8-inch springform pan. Line the bottom with parchment paper, and butter the paper; dust with flour and shake out the excess.

In a small bowl, whisk together the flour, baking powder and sea salt.

Working with a mixer, beat together the butter, sugar and orange zest on medium speed for about 4 minutes, until pale and creamy. Add the eggs one by one, beating for 1 minute after each egg goes in, and scraping often.

Reduce the speed to low, and add half the flour mixture, beating until it almost disappears into the batter. Add the remaining flour mixture, and beat until it is incorporated. Give the batter a last stir with a spatula, then scrape it into the pan, smoothing the top.

Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Transfer the pan to a rack, let the cake cool 20 minutes, then run a table knife along the edges and remove the pan’s sides. Invert the cake onto the rack, remove the bottom of the pan and the parchment, turn the cake over and cool to room temperature right side up.

Cut the cake into three layers; flip the top layer so that the crumb is exposed.

Prepare the filling and frosting: Stir together the orange juice and rum (if using), and using a brush or spoon, lightly moisten each layer with the liquid, then spread with apricot preserves.

Working with a mixer, whip the cream just until it holds soft peaks, and add the vanilla. Working on medium speed, add the sugar in a slow, steady stream; stop beating when all the sugar is incorporated and the cream is firm. Spoon about 1/2 cup of the cream into a small bowl, and stir in about 2/3 cup of the shredded coconut. You’ll have a very thick mixture.

Place the layer that was the top of the cake on a serving platter, jam side up, and cover with half the coconut cream. Top with the middle layer, jam side up, and spread with the remaining coconut cream. Place the last layer on the cake, jam side down. Using an icing spatula or a table knife, frost the entire cake with the remaining whipped cream, then coat with the remaining shredded coconut.

The cake can be served now, but it tastes and cuts better after it’s been refrigerated for at least an hour.

Italian Cream Cake Trifle, this is the most amazing trifle! Layers of classic fluffy Italian Cream Cake combined with delicious layers of creamy pudding, pecans and coconut will bring smiles to everyone who eats this!

Italian Cream Cake Trifle

Butter

Butter butter

Sugar

Eggs

Baking Soda

Salt

All Purpose Flour

Buttermilk *

t (if you don’ have buttermilk on hand, take 1/2 cup whole milk

white vinegar or lemon juice)

Coconut shredded

Pecans

Vanilla Extract

Vanilla Instant Pudding

milk

oz eight container of Mascarpone Cheese

sweetened condensed milk

coconut -toasted

pecans -toasted.

Preheat oven to 350 F. Grease and flour...

Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).

Cream butter and butter flavored shortening until smooth....

Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.

Combine flour, baking soda and dash of salt....

Combine flour, baking soda and dash of salt. Set aside.

Add 1/3 of the flour mixture (above) to...

Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 of the  buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla &amp; mix well.

Stir in the remaining ingredients, coconut and pecans....

Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.

Bake at 350 F for 20-25 minutes until...

Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.

Mix the Instant pudding with the milk and...

Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.

In a separate bowl, mix the mascarpone and...

In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.

Break up the cake (you can just use...

Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.

Memories of Anzac Day and tea and biscuits with her nan provide the inspiration for these Anzac ice cream sandwiches from MasterChef winner Elena Duggan.

Incredible gluten-free ANZAC biscuit ice cream sandwiches

(95 grams) quinoa flakes

(105 grams) shredded coconut, plus extra for rolling

(200 grams) almond meal

(70 grams) coconut sugar

tsp xanthan gum (from health food stores)

(100 grams) coconut oil

(175 grams) honey

vanilla bean paste

tsp bicarbonate of soda

vanilla ice cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837901001&=domain=del

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The healthy chocolate treat thats also vegan friendly, dairy free and refined sugar free!

Chocolate almond cups

almonds, plus extra chopped almonds to serve

(70 grams) almond or other nut butter

(65 grams) coconut oil, melted

(50 grams) shredded coconut, plus extra to serve

tbs rice malt syrup

tsp vanilla extract

(100 grams) puffed rice

(160 milliliters) maple syrup

coconut oil, melted, extra

(70 grams) cacao powder (from health food stores and selected supermarkets)

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Iced Vovo's in popsicle form? That's a winning combo to us.

Iced Vovo icy poles

Greek yoghurt

raspberries

coconut cream

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After the excesses of the festive season, guilt-free desserts and snacks are top of mind. It's time to cook Shannon Harley's healthy, refined-sugar-free, work-lunch appropriate raspberry, lemon and coconut slice.

Raspberry, lemon and coconut slice

(115 grams) honey

almond meal

(140 grams) shredded coconut

eggwhites, lightly beaten

punnets raspberries, halved

eggs, egg

tbs cornflour, whisked with 1 tbs water

lemons

(80 milliliters) coconut oil

tbs honey

eggwhite, lightly beaten

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

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These chewy coconut cookies are perfect for your child's lunch box, an afternoon snack or when you need to whip something up for the school's cake stall or fete.

Chewy coconut cookies recipe

plain flour

butter

brown sugar

white sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044238003001&=domain=kidspot

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Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks.

Rhubarb Macaroon Tart

Butter,

420 milliliters whole milk

cornstarch

vanilla

rose water (optional)

vanilla bean, vanilla

rhubarb

Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.

In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.

Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.

Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.

Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

Learn How To Make Coconut Milk from Scratch for a Fresh Drink every time. This Homemade Coconut Milk Recipe is a great Addition to Breakfast or an Ingredient for your Keto Baking.

Top 17 shredded coconut recipes from across the web

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

Top Tags

Lane Cake

Sri Lankan Dal With Coconut And Lim...

Coconut Pound Cake

Gâteau d’Hélène (Coconut Cake)

Italian Cream Cake Trifle

Incredible gluten-free ANZAC biscui...

Chocolate almond cups

Iced Vovo icy poles

Raspberry, lemon and coconut slice

Chewy coconut cookies recipe

Rhubarb Macaroon Tart

How To Make Coconut Milk Form Scrat...

VEGAN CARROT CAKE ENERGY BALLS

How To Make Shredded Coconut (Desic...

How to Make Millet Porridge (Vegan)

Celebration Coconut Cake

Coconut Carrot Cake Overnight Oats

Top 17 shredded coconut recipes from across the web

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

Top Tags

Lane Cake

Sri Lankan Dal With Coconut And Lim...

Coconut Pound Cake

Gâteau d’Hélène (Coconut Cake)

Italian Cream Cake Trifle

Incredible gluten-free ANZAC biscui...

Chocolate almond cups

Iced Vovo icy poles

Raspberry, lemon and coconut slice

Chewy coconut cookies recipe

Rhubarb Macaroon Tart

How To Make Coconut Milk Form Scrat...

VEGAN CARROT CAKE ENERGY BALLS

How To Make Shredded Coconut (Desic...

How to Make Millet Porridge (Vegan)

Celebration Coconut Cake

Coconut Carrot Cake Overnight Oats

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