The Recipe Finder - Online Cooking Magazine » COCONUT

Coconut Shrimp

admin — Fri, 10 Apr 2009 19:38:27 +0000

24 medium shrimp
3/4 cup flour
1 tsp garlic seasoning
1 large egg, beaten
1/4 tsp white pepper
1/2 cup shredded coconut

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

Coconut Pecan Frosting Recipe

admin — Fri, 10 Apr 2009 19:35:55 +0000

This frosting recipe is perfect the frosting for a German chocolate cake.

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 T. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. pure bourbon vanilla extract

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

German Chocolate Cake

admin — Fri, 10 Apr 2009 19:33:43 +0000

1 (4 oz.) pkg. German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 1/2 tsp. pure bourbon vanilla extract
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes

Coconut Pecan Frosting

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 T. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. pure bourbon vanilla extract

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.

Coconut Rice Pudding

admin — Fri, 10 Apr 2009 18:12:07 +0000

4 c. milk
1 c. original Minute Rice
1/4 c. raisins (optional)
1 egg, well beaten
1 pkg. coconut pudding, not instant
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes. Sprinkle with cinnamon and nutmeg. Serve warm. Makes 10 servings.

Almond Macaroon Brownies

admin — Fri, 10 Apr 2009 17:13:32 +0000

3/4 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 3/4 cups sugar, divided use
5 large eggs
2 cups chopped toasted almonds, divided use
1 cup plus 2 tablespoons flour, divided use
1 package (8-oz.) cream cheese, softened
2 cups angel flake coconut
2 (1-ounce) squares semi-sweet chocolate
Heat oven to 350°F. Line a 13 x 9-inch baking dish with foil and grease lightly. Place butter and unsweetened baking chocolate in a medium microwave-safe bowl and microwave on medium for 2 minutes, or until melted and smooth; stir every 30 seconds. Whisk in 2 cups sugar and 3 of the eggs. Stir in 1 cup almonds and 1 cup flour until well blended. Spread in prepared pan; set aside.
Beat cream cheese with remaining 3/4 cup sugar, 2eggs and 2 tablespoons flour until smooth. Stir in coconut and remaining 1 cup almonds until well blended. Carefully spread over first layer in baking dish. Bake for 35 to 40 minutes or until toothpick inserted near center comes out almost clean. Cool in pan on wire rack. Cut into squares and remove from pan. Melt semi-sweet chocolate in microwave on medium for 2 minutes; stir every 30 seconds. Drizzle individual brownies with melted chocolate. Makes 24 bars.
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Chocolate Coconut Cake Recipe

admin — Fri, 10 Apr 2009 15:38:28 +0000

3 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
2 cups sugar
1 cup butter
1-1/2 teaspoon pure bourbon vanilla
2 teaspoons pure coconut extract
1 cup canned unsweetened coconut milk
1 cup shredded sweetened coconut

Chocolate Frosting Ingredients:

3/4 cup heavy whipping cream
1 1/2 tablespoon butter
11 ounces good dark chocolate, broken into pieces

Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease the paper. Dust with flour.

Sift together flour, baking powder and salt. Beat egg whites with an electric mixer on medium speed until foamy, then gradually add 1/4 cup sugar. Gradually increase speed until whites are stiff but not dry. Scrape the egg whites on the beater into the bowl and return the beater to the mixer.

In another bowl with the same beater, cream the butter, remaining sugar and extracts. At lowest speed, alternately add the coconut milk and flour mixture, beating just until incorporated. By hand, stir in 1 cup egg whites to lighten the batter. Fold in remaining whites and the coconut with a rubber spatula.

Pour batter into the pans. Bake at 350 degrees for about 35 minutes, until the cakes are golden and start to pull away from sides of pan. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Frosting Directions:

Heat the cream almost to a simmer. Pour over butter and chocolate in a bowl. Let stand 5 minutes. Stir until smooth. Cool to room temperature. Chill until frosting thickens but is still soft enough to dent with your finger. Beat with a mixer until creamy.

Assembling Cake:

Place one cake layer flat-side (bottom) up on a cake plate. Spread some of the frosting on cake. Top with other layer, flat side down. Frost top and sides of cake. Decorate with toasted sliced almonds.