Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Ingredients

  • 125 grams butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 1 cup self raising flour
  • Syrup
  • 1&1/2 cups sugar
  • 1 cup water
  • juice and grated rind of 2 lemons

Method

In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.

Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.

Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.

Recipe Source…..joseagar.com

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Coconut Cream Pie Bars

Coconut Cream Pie Bars

Coconut Cream Pie Bars

For the crust:
1 1/2 c flour
2/3 c shortening
5-7 tbsp cold water
vanilla-coconut pudding
2 2/3 cups cold whole milk
1 egg
1/2 c sugar
1/4 c cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 c sweetened, flaked coconut
Topping:
1 pint whipping cream
1 tsp vanilla
3 tbsp powdered sugar
1 c sweetened, flaked coconut
Instructions
Preheat oven to 350.
For the crust: Pour flour in a medium bowl. Cut butter into flour until the butter is in pea-sized pieces. Stir in water as needed (5 tbsp was just right for me) until just combined.  Form into a ball and place on a floured surface.  Roll out into a rectangle.  Place in a 9 X 13 in pan (no need to grease).  Poke the crust all over with a fork.  Bake at 350 for 15 minutes until lightly golden.
For the pudding:  In a medium saucepan, whisk the milk and egg together over medium heat.  Stir in sugar, cornstarch and salt and continue whisking often until it starts to thicken.  Remove from heat and stir in vanilla and flaked coconut.  Pour into cooled crust and place in the fridge.
Topping:  Spread 1 cup flaked coconut onto a cookie sheet and bake for 2-3 minutes until toasted and golden.  Set aside.  In a stand mixer beat whipping cream, sugar, and vanilla until soft peaks form.
Spread fresh whipped cream over the pudding layer and sprinkle with toasted coconut.  Refrigerate for another 2-3 hours. Cut into bars and serve.
 Recipe Source…..sweettreatsmore.com

Coconut Curry Soup

Coconut Curry Soup

Coconut Curry Soup

Ingredients
For the Soup:

1 tablespoon olive oil
1 large sweet potato
1 large yellow onion, chopped
13 ounces coconut milk
2 cups almond milk
2 tablespoons curry powder
red or cayenne pepper
1/2 teaspoon ginger
1/2 teaspoon salt

For the Roasted chickpeas:
1 can chickpeas, drained and rinsed
1/2 tablespoons coconut oil
1/2 teaspoon ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
plain greek yogurt, for serving

Directions

Preheat the oven to 400°F.
Poke the sweet potato several times with a fork and wrap it in foil
Bake the sweet potato in the oven until very soft, about 50 to 60 minutes.
Prepare the roasted chickpeas. Drain and rinse the canned chickpeas. Put them in a mixing bowl and toss them with the coconut oil, ground ginger and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400 degrees (with the sweet potato) for 20 to 30 minutes until browned and crispy. Remove from oven and set aside.
While you’re roasting the sweet potato, prepare the remainder of the recipe. In a large pot, sauté the onion in olive oil over medium heat until soft and browned, about 15 to 20 minutes.
In a blender, add the coconut milk, almond milk, curry powder, ground ginger, cayenne, salt. Add the sautéed onion and roasted sweet potato and blend until completely smooth.
Pour the soup into a pot and heat just until it reaches a gentle boil.
Serve in bowls with plain Greek yogurt and roasted chickpeas on top!

Recipe Source: foodfanatic.com

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Coconut Cake Recipe

Coconut Cake Recipe

Coconut Cake Recipe

For the Cake:
6 tablespoons cold salted butter, plus more for pans
2¼ cups sugar
1½ tablespoons vanilla extract
8 tablespoons (1 stick) salted butter, melted
5 egg yolks
3 whole eggs
2½ cups cake flour, plus more for pans
1 tablespoon salt
1 tablespoon baking powder
½ cup buttermilk
¾ cup heavy cream

For the Glaze:

½ cup coconut milk
2 tablespoons powdered sugar

Directions
1. Preheat the oven to 325°F. Butter and flour three 9-inch round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.
2. On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment, until it is very light, about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.
3. Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs, and then turn off the mixer.
4. In a large bowl, sift together the flour, salt, and baking powder.
5. In another bowl, mix together the buttermilk and cream.
6. With the mixer on the lowest speed, add half the flour mixture, and then half the buttermilk mixture. Add the remainder of the flour and buttermilk mixtures, scraping down the sides of the bowl as necessary. Do not overmix or the cake will be tough.
7. Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.
8. Cool the cakes for 10 minutes, then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. (Note: These cakes may be frozen for up to 3 months.)
9. When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.
10. To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing.
11. Make sure all the layers are completely cool before icing.

For the Coconut Icing:
Enough for one six-layer 9-inch cake
1½ cups fresh or dried coconut, shredded and toasted
18 ounces cream cheese, at room temperature
18 tablespoons salted butter, at room temperature
3 tablespoons vanilla extract
7½ cups powdered sugar
2¼ teaspoons salt
6 tablespoons coconut milk
5⅓ cups sweetened flaked coconut

Directions

1. Preheat the oven to 350°F.
2. Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.
4. In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.
5. Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.

Recipe Source: housebeautiful.com

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