Everyone loves a wedding…right?
Tag Archives: Coconut
These are an Australia Day treat – a few days late. Lamingtons are usually sponge cake squares dipped in chocolate icing and coconut. Named after Lord Lamington, according to Wikipedia. I make a sponge cake, crumbled it and mixed it with frosting. I rolled the mixture into balls, chilled them then popped them on to the end of lollipop sticks. I then dipped them in melted milk chocolate and coconut. I’ll have to work on getting an exact recipe for the cake/frosting mixture soon because cake pops are just too cute! Click here to watch the original cake pop maker Bakerlla explain the process.
Tips: Eat these at room temperature. Don’t overbake the filing and don’t make it too thick. My slice was a little too tall to get my mouth around comfortably. But I stuck with it and ate some. Actually lots.
Chocolate and Coconut Slice
From Good Taste Sept 2007
- Melted butter, to grease
- 80g dark cooking chocolate, coarsely chopped
- 80g butter, at room temperature, chopped
- 70g (1/3 cup) caster sugar
- 1 egg, lightly whisked
- 150g (1 cup) plain flour
- 2 tbs cocoa powder
- 1 x 225g pkt shredded coconut
- 1 x 395g can sweetened condensed milk
- 2 eggs, lightly whisked
- 100g butter, chopped
- 300g dark cooking chocolate, coarsely chopped
- Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Line the base and sides with non-stick baking paper.
- Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
- Press the mixture evenly over the base of the prepared pan. Bake in oven for 15 minutes or until firm to touch.
- To make the coconut filling, combine the coconut, condensed milk and egg in a bowl. Spread evenly over the chocolate base. Bake for 25 minutes or until light golden. Set aside to cool completely.
- To make the chocolate topping, melt the butter in a small saucepan over medium heat. Reduce heat to low. Add the chocolate and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture over the coconut filling. Place in the fridge for 20 minutes to set before cutting into 12 pieces.
There haven’t been too many sweet treats coming from Katie’s Kitchen so far in 2010. A couple of batches of snickerdoodles and peanut butter choc chip cookies, as requested, but not much else in the treat department. There have been lots of home cooked meals in an effort to eat out less but my creative energy has been going into my sewing and crochet projects. But more on that another time.
This week I did make something sweet, although it wasn’t baked and there was no chocolate to be seen. These date and nut balls were inspired by a raw power ball I had a few weeks ago at The Healthy Chef in Avalon and in part by a cinnamon Larabar I had earlier this week. The raw power ball from The Healthy Chef was almost the size of a golf ball and tasted quite rich – I couldn’t eat it all at once (although maybe that was because I’d just had a veggie burger from the same place). I figured the ball was made of dates, with coconut and some type of seeds. There was an orange flavour to it also.
I googled and found a few recipes, consulted my vegan/raw food expert friend Melissa and then got out the Magimix. Hubby and I both liked the result and there is no added sugar in them. I made the recipe up as I went and didn’t measure anything. I’d better measure next time and write it down so I don’t mess them up!
Date and Nut Balls
Recipe by me with some help
Ingredients (all estimates)
About 12 Medjool dates, chopped in half and pits removed
About 1 cup mixed nuts (cashews and almonds)
Zest of an orange
Few tablespoons mixed seeds
About 1/4 cup desiccated coconut, with extra to roll balls in
Few tablespoons orange juice
Process nuts until finely and evenly chopped. Remove from processor.
Process dates until they are nice and mushy. Add processed nuts, seeds, some of the coconut, zest and a little juice.
Process until the mixture is well mixed and forms a big blob. Add a little more juice if mixture is too dry.
Roll mixture into balls and then roll balls into coconut.
For this year’s Girls Night In, we had vegan coconut cupcakes with buttercream frosting and I also made a gluten-free version. The gf version was a wee bit dry, but I’m sure some tweaking of the recipe will sort that right out. I had a great night with some of my wonderfully funny and clever female relatives AND we raised $325 to fight women’s cancers. Woo!
I love coconut. I love these cupcakes. I want another! I found the recipe posted on a fashion message board, of all places. The recipe is by Bethenny Frankel. My version is almost 100% vegan. I used margarine (instead of vegan shortening) which does contain a small amount of dairy (listed as milk solids).
The recipe calls for vegan shortening. In Australia, a common type of vegetable shortening is Copha. That’s right, the stuff most of us only ever use to make the childhood favourite chocolate crackles. Does anyone use Copha for anything else? I’d love to know! Copha is basically hydrogenated coconut oil.
*I used Meadow Lea margarine, which is made from vegetable oils — including canola oil.
*I used plain wheat flour instead of oat flour.
*I couldn’t get coconut extract easily, so I settled for coconut essence. I wasn’t disappointed, the cake has a nice coconut flavour.
*I got about 11 cupcakes from the batter. Next time I may squeeze it out to 12.
*I halved the ingredients for the icing and still had enough to cover all of my cupcakes.
These cupcakes were very easy to make and took about 20 minutes to bake. Don’t expect the baked product to have the same consistency as cupcakes containing egg. I ate my cupcake while it was still a little warm.
Seven poor little un-iced white chocolate mud cupcakes sitting in a container feeling unpretty. What to do? Turn them in to koalas of course! The directions are in the current issue of New Idea magazine, but the basics are grey buttercream frosting, coconut, marshmallows, black jelly beans and brown mini M&Ms.
It was by chance that hubby and I stumbled upon Babycakes in Cleveland Heights, Ohio. On the way back from the gym we popped in to sample the cakes, but alas, the latest batch were only just out of the oven. We were told to come back in 20 minutes or so. Of course we returned, and placed our order. We chose three of the four flavours available – red velvet, chocolate and coconut.
We weren’t disappointed. Fresh, moist and tasty. My only complaint was the texture was so fine that they were a bit crumbly. You can’t beat fresh cupcakes though! Babycakes’ web site seems to be unavailable, however you can find their contact details here.
Katie’s cupcake tour of America rating – 4/5
Fruity and very moist, these cupcakes are delicious! Some people say the cake got it’s name from:
“…the sweetness, which is supposed to be reminiscent of the sweet liquid that attracts hummingbirds to their feeders.”
while others say:
“This southern classic takes its name from the fact that it tastes so good, you’ll ‘hum’ when you eat it.”
The recipe is another from The Crabapple Bakery Cupcake Cookbook; I halved the amounts again. I made 16 cupcakes, using pineapple I crushed into pieces myself. I omitted the ginger, as I didn’t have any on hand. It’s an easy one-bowl recipe that cooks in about 20 minutes. Hummingbird cakes are usually topped with cream cheese frosting and coconut. This is the first time I have baked or eaten hummingbird cake, so I can’t compare the recipe to others for the same dessert.
I packaged four cupcakes in a Wilton box to give to my cousin tomorrow as a small thank-you gift, we’ll see what she thinks of them!