Coconut Recipes - Home Cooking Adventure

Coconut Fudge

Ella - Home Cooking Adventure — Sun, 17 Dec 2023 15:46:15 +0000

This delightful Coconut Fudge is a unique and irresistible treat designed for the festive spirit of Christmas and New Year’s Eve. It has a perfect balance of textures, the golden crunch of caramelized coconut blending with the velvety smoothness of the fudge base. It is an addictive treat that can be enjoyed by all. It’s a simple yet indulgent way to make your holidays memorable and delicious.

What sets this fudge apart is its distinctive recipe, made without sweetened condensed milk, offering a lighter, less overwhelmingly sweet experience.

With its simplicity and unique ingredients, this fudge is sure to become a centerpiece of your festive celebrations, bringing joy and sweetness to every gathering.

How to make coconut fudge

Begin with preparing the caramelized coconut. In a medium skillet over medium-high heat, combine sugar and water. Let it cook without stirring until the sugar dissolves and turns caramel-colored. Add shredded coconut and stir continuously for about 1 minute until it becomes golden brown. Remove from heat, transfer to a bowl, and set aside to cool.

Now, move on to making the fudge. Grease an 8-9 inch (20-23cm) square pan with butter and set it aside. In a medium bowl, whisk together powdered milk and salt. In a medium saucepan, bring water and sugar to a boil. Simmer over low heat for 10 minutes, then add butter. Stir until the butter melts, and remove from heat. Add vanilla extract and stir to combine.

Pour the syrup over the powdered milk mixture and mix until well blended. Reserve ⅔ cup (50g) of caramelized coconut for the topping. Fold in the remaining caramelized coconut and unshredded coconut. Pour the mixture into the prepared pan and sprinkle the reserved caramelized coconut on top. Allow it to cool completely at room temperature.

Once cooled, cut the fudge into pieces and serve.

Hope you will share this delightful Coconut Fudge with loved ones during Christmas gatherings, or let it be the sweet finale to your New Year’s Eve festivities. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other fudge recipes you may like to try

Indulge in the perfect blend of tart cranberries and crunchy pistachios with our Cranberry Pistachio Fudge. A delightful, festive treat that’s sweet, nutty, and irresistibly delicious.

Enjoy pure chocolate bliss with our Chocolate Fudge. It’s the perfect melt-in-your-mouth treat for your sweet cravings, perfect for any occasion.

Make the simplest homemade chocolate fudge with this Sweetened Condensed Milk Chocolate Fudge recipe. In just 5 to 10 minutes, achieve a smooth and creamy texture without any cooking – just melt the chocolate, and you’ll experience pure chocolatey delight.

Coconut Fudge

This delightful Coconut Fudge is a unique and irresistible treat designed for the festive spirit of Christmas and New Year's Eve. It has a perfect balance of textures, the golden crunch of caramelized coconut blending with the velvety smoothness of the fudge base. It is an addictive treat that can be enjoyed by all.

Course Dessert

Cuisine American

Keyword Christmas, coconut fudge, fudge, no-bake dessert

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 5302kcal

Ingredients

For Caramelized Coconut

1/3 cup (70g) sugar
2 tbsp (30ml) water
1 ⅓ cup (100g) unsweetened shredded coconut

For the Fudge

4 cups (500g) powdered milk
1/2 tsp (3g) salt
1 ¼ cup (250g) sugar
1 cup (240ml) water
1 cup (230g) unsalted butter
1 tsp (5g) vanilla extract
1 ⅓ cup (100g) unsweetened shredded coconut

Instructions

Prepare the caramelized coconut.

Place the sugar and water in a medium heavy-bottomed skillet over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Add shredded coconut and stir continuously for about 1 minute until it becomes golden brown.
Remove from heat, transfer it to a bowl and set aside to cool.

Prepare the fudge.

Grease with butter an 8-9 inch (20-23cm) square pan and set aside.
In a medium bowl whisk together the powdered milk with salt.
In a medium saucepan bring water and sugar to a boil. Let it simmer over low heat for 10 minutes then add butter. Stir until butter is melted and then remove from heat. Add vanilla extract and stir to combine.
Pour the syrup over the powdered milk mixture and mix until well blended.
Reserve ⅔ cup (50g) caramelized coconut for topping.
Fold in the remaining caramelized coconut and shredded coconut.
Pour the mixture into the prepared pan.
Sprinkle the remaining caramelized coconut on top.
Let it cool completely at room temperature.
Cut into pieces and serve.

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Nutrition

The post Coconut Fudge appeared first on Home Cooking Adventure.

Chocolate Coconut Christmas Cake

Ella - Home Cooking Adventure — Wed, 13 Dec 2023 14:33:57 +0000

This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year’s Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting. The cake is so flavorful and chocolatey that it’s hard to resist. Crowned with a dusting of unsweetened shredded coconut, it’s a visual delight, resembling a winter landscape.

For those who adore the pairing of chocolate and coconut, this layer cake is sure to win your heart. The coconut covering not only enhances the coconut taste but also introduces a delightful crunchy texture.

I kept the recipe for this cake easy and quick to prepare. You can also prepare it a day or two in advance and keep it refrigerated until serving.

Celebrate the season with our Chocolate Coconut Christmas Cake, a simple yet amazing treat that turns every moment into a sweet memory.

How to make chocolate coconut Christmas cake

Start by making the chocolatey coconut brownie layers. Heat your oven to 350F (180C) and prep three 8-inch (20cm) springform pans by greasing and lining them with parchment paper.

In a bowl, mix eggs, sugar, and a pinch of salt until it’s all nicely combined. Add in the oil and vanilla extract. Sift together flour and cocoa powder over the egg mixture, add the shredded coconut and mix to combine.

Divide this chocolaty batter into the prepared pans and bake for 9-10 minutes. Check with a toothpick – if it comes out clean or a little crumbly, you’re good. Let those brownie layers cool down.

Next, whip up the chocolate cream cheese frosting. Melt chocolate and a bit of coconut cream over bain-marie, then let it cool. In a big bowl, mix smooth cream cheese, powdered sugar, and vanilla or coconut extract. Stir in the melted chocolate and add whipping cream. continue mixing until it gets all fluffy.

Time to assemble the cake. Put one brownie layer on a plate, spread a third of the chocolate frosting. Add the second layer, do the same, and repeat with the third. Coat the whole cake with the remaining frosting. Coat the sides of the cake and the top with shredded coconut.

Refrigerate for at least 2 hours, or overnight. When it’s set, decorate the cake with sugary rosemary, coconut truffles, and chocolate sticks.

Other Christmas cakes you may like to try

This Chocolate Coconut Bûche de Noël is an impressive Christmas dessert, with a soft chocolate sponge cake filled with a white chocolate and mascarpone frosting enriched with a caramelized coconut for extra flavor and texture.

This Winter Cake is an impressive dessert perfect for winter holidays, and a great twist to the classic recipes. It features and almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.

This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake perfect for Christmas or New Year’s Eve with a delightful flavor and texture.

Chocolate Coconut Christmas Cake

This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year's Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.

Course Dessert

Cuisine American

Keyword almond coconut cake, caramelized white chocolate, chocolate, Christmas, Christmas Cake

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 538kcal

Ingredients

Coconut Cocoa Brownies

3 eggs
1 cup (200g) sugar
1/2 tsp (2g) salt
3/4 cup (170g) vegetable oil
1 tsp (5g) vanilla extract
2/3 cup (80g) unsweetened cocoa powder
2/3 cup (80g) all-purpose flour
2/3 cup (50g) unsweetened shredded coconut

White Chocolate Coconut Frosting

6 oz (180g) white chocolate , small pieces
1/4 cup (60g) coconut milk
13 oz (360g) cream cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) coconut extract or vanilla extract
2 cups (480g) whipping cream (35% fat) , chilled
2/3 cup (50g) unsweetened shredded coconut

For coating

unsweetened shredded coconut

For Decorating

fresh rosemary
coconut truffles
chocolate sticks

Instructions

Prepare the cocoa coconut brownie layers.

Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
Sift the flour and cocoa powder and whisk to fully incorporate. Incorporate the shredded coconut.
Divide the batter into the prepared pans.
Bake for 9-10 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the white chocolate coconut frosting.

Place chocolate and 1/4 cup (60g) coconut cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract or coconut extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.

Assemble the cake.

Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
Add the second layer of cake and spread another ⅓ of the chocolate frosting.
Top with the third layer of cake. Spread the remaining frosting on top and edges of the cake. Smooth the top. Sprinkle shredded coconut on the top and sides of the cake.
Refrigerate to set for at least 2 hours or even overnight.

How to make sugar-coated rosemary.

In a small bowl slightly beat an egg white. Dip or brush the fresh rosemary spring with the egg white. Coat in granulated sugar.
Transfer to a baking sheet lined with parchment paper. Let them dry slightly.
Decorate the cake with sugar coated fresh rosemary, coconut truffles and chocolate sticks. Enjoy!

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Easy Australian Lamingtons

Ella - Home Cooking Adventure — Fri, 09 Sep 2022 08:19:56 +0000

I have always loved these Easy Australian Lamingtons, ever since childhood, as they are a dessert that my mother used to make every year for holidays. The Australian Lamingtons are nothing more than vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. So easy to prepare, but always so delightful.

Lamingtons are a traditional Australian dessert but variations of this cake are made all over the world under various names. Besides Australia and New Zealand, this dessert is a very popular treat in countries like Croatia, Romania, Hungary, South Africa, England and the United States.

How to make Australian Lamingtons.

First, you need to prepare the vanilla sponge cake. You can use a butter sponge cake but this time I went for an easy recipe made with vegetable oil and milk, which always brings amazing results.

Separate the egg whites from the yolks. Mix egg yolks with half of sugar and vanilla extract until creamy and light yellow colored. Add vegetable oil and milk and set aside until you whip the whites. Whip whites with the remaining sugar and salt until soft peaks form. Gently incorporate the yolk mixture into the whipped whites. Fold in the flour and baking powder. Pour the batter into a parchment paper-lined baking pan and bake for about 20 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely, before cutting it into squares.

After you prepare the vanilla sponge cake you can prepare the chocolate sauce, which takes only a few minutes. Add ingredients into a medium saucepan and simmer for about 5 minutes. While still hot add in the vanilla or rum extract and chocolate. Stir the sauce until the chocolate is melted.

Dip each square in chocolate sauce and coat in coconut. Refrigerate for about 30 minutes to an hour and they are ready to serve.

If you like chocolate and coconut desserts you may also like this amazing Lamington Cake. These Chocolate Coconut Brownies are also an amazing treat perfect for various occasions. This Bounty Mousse Cake is also an impressive dessert that everybody will love.

Hope you will try these Easy Australian Lamingtons and let me know if you try them out and how they turned for you. Enjoy!

Easy Australian Lamingtons

The Australian Lamingtons are nothing more than vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. So easy to prepare, but always so delightful.

Course Dessert

Cuisine Australian

Keyword lamington cake, lamingtons, vanilla sponge cake

Prep Time 30

Cook Time 20

Total Time 50

Servings lamingtons

Calories 143kcal

Ingredients

Vanilla Sponge Cake

5 eggs , separated
1 cup (200g) sugar , divided
1 tsp (5g) vanilla extract
1/2 cup (115g) vegetable oil
1/2 cup (120ml) milk
2 cups (250g) flour
2¼ tsp (10g) baking powder
1/2 tsp (2g) salt

Chocolate Sauce

1/2 cup (110g) unsalted butter
2/3 cup (135g) sugar
1/3 cup (40g) unsweetened cocoa powder
1½ cup (360ml) water
1 tsp (5g) vanilla or rum extract
4 oz (120g) semisweet chocolate

For Coating the Lamingtons

2-3 cups (140-200g) desiccated unsweetened coconut

Instructions

Preheat the oven to 340F (170C). Grease and line with parchment paper a 9×13 cm (23×33 cm) pan.

Prepare the vanilla sponge cake.

Separate whites from yolks.
In a medium bowl mix yolks with ½ cup (100g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add milk.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining ½ cup sugar. Continue mixing until soft peaks form.
Gently fold the yolk mixture into the whipped whites.
Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
Pour the batter into the prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the chocolate sauce.

In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
Add the butter and place over medium heat. Bring to a boil and simmer over low heat for about 4-5 minutes, stirring constantly.
Remove from heat and add vanilla or rum extract and semisweet chocolate chips.
Stir until the chocolate is melted.

Prepare the lamingtons.

Trim the edges of the sponge cake. Cut into 2-inch (5cm) squares.
Place about 1 cup of desiccated unsweetened coconut into a bowl.
Dip each square of sponge cake into the chocolate sauce, you can use a fork to make it easier.
Coat each lamington in coconut and transfer to a serving plate.
Repeat with the remaining sponge cake squares.
Gradually, add more coconut in the bowl, as needed, for coating the lamingtons.
Refrigerate for about 1 hour before serving. Enjoy!

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Nutrition

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Raspberry Coconut Mousse Cake

Ella - Home Cooking Adventure — Fri, 29 Jul 2022 09:07:43 +0000

I am glad to share with you this amazing recipe for Raspberry Coconut Mousse Cake, an elegant dessert bursting with summer flavor. Raspberries and coconut are always making such a good pair and they definitely shine in this stunning cake.

The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top. The combination of flavors and textures in this cake is absolutely delightful and makes such a refreshing dessert for summer.

How to prepare the mousse cake.

I have tried to keep each step as easy and quick as possible. For the coconut sponge cake, you simply have to mix eggs with sugar until thick and foamy. No need to separate the eggs this time. Gently incorporate coconut flakes and flour and the batter is ready to go into the oven.

For the crunch layer, you will first have to make an almond paste from toasted raw almonds. But you can surely use different nuts if that is what you have on hand. Mix the almond paste with some melted white chocolate, coconut flakes and pailleté feuilletine and gently spread over the coconut sponge cake.

For the coconut mousse, I like to use both coconut cream and milk. Mix the coconut mixture with sugar and salt and heat over low heat just until sugar dissolves. Add bloomed gelatin and mix with whipped cream.

Assemble the cake.

To assemble the cake, pour half of the coconut mousse over the cake and crunch, add fresh raspberries and cover with the remaining coconut mousse. Refrigerate to set slightly before topping the cake with raspberry jelly. Let it sit in the fridge for a few hours to set completely and decorate as desired.

If you like coconut desserts you may also like this Gingerbread and Coconut Mousse Cake, Coconut Macarons and Chocolate Coconut Swiss Roll. These Coconut White Chocolate Crinkle Cookies or Coconut Truffles are always a great treat all year round. If you like coconut brownies you should consider making these Chocolate Coconut Brownies.

Hope you will try this beautiful Raspberry and Coconut Mousse Cake and enjoy it as we sure did :).

Raspberry Coconut Mousse Cake

This Raspberry Coconut Mousse Cake is an elegant dessert bursting with flavor. Raspberries and coconut are always making such a good pair and they shine in this stunning cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate, and almonds crunch, a coconut mousse with fresh raspberries inserted, and raspberry jelly on top.

Course Dessert

Cuisine American

Keyword coconut, mousse cake, raspberry, summer

Prep Time 40

Cook Time 15

Total Time 55

Servings servings

Calories 337kcal

Ingredients

Coconut Sponge Cake

2 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
2/3 cup (35g) coconut flakes
2 tbsp (20g) all-purpose flour

Coconut Crunch

3.5 oz (100g) almonds, toasted
2 tbsp (16g) powdered sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
2 oz (60g) white chocolate , melted
1 tbsp (15ml) coconut milk
2/3 cup (50g) pailleté feuilletine
1/3 cup (20g) coconut flakes

Coconut Mousse

7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 ½ cup (360g) whipping cream (35% fat) , chilled
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk
4 oz (120g) fresh raspberries

Raspberry Jelly

5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1 tsp (3g) gelatin powder
1 tbsp (15ml) water

For Decoration

Whipped cream
Coconut slices
Fresh raspberries
Coconut flakes

Instructions

Prepare the coconut sponge cake.

Preheat the oven to 320F (160C). Grease and line with parchment paper a 8 inch (20cm) springform pan.
In a large bowl mix eggs with sugar, salt and vanilla extract until thick, foamy and light colored, for about 5 minutes.
Gently fold in the flour and coconut flakes.
Bake for 15-17 minutes until a toothpick inserted into the center comes out clean.
Let cool completely.

Prepare the coconut crunch layer.

Toast almonds for 15 minutes in a preheated 300F (150C) oven. Let cool.
Place the toasted almonds in a bowl of a food processor. Add powdered sugar, vanilla extract and salt and process until it turns into a thick paste.
Transfer the paste to a medium bowl. Stir in melted white chocolate.
Gently fold the coconut flakes and pailleté feuilletine.
Add coconut milk if the mixture seems too dry.
Spread the crunch over the cake but leave a ½ inch (1cm) border.
Refrigerate until you prepare the coconut mousse.

Prepare the coconut mousse.

Dissolve the gelatin powder in the 3 tbsp (45ml) coconut milk and let it swell for about 5 to 10 minutes.
In a small saucepan, heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
In a large bowl whip cream until stiff peaks form. Add coconut mixture and mix to combine.

Assemble the cake.

Line an acetate sheet around the cake and pour half of the mousse over the cake.
Arrange the fresh raspberries on top of the mousse.
Cover the raspberries with the remaining coconut mousse.
Refrigerate the cake for at least 1 hour before preparing the raspberry jelly.

Prepare the raspberry jelly.

Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes.
Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes.
Remove from heat and sieve to remove seeds. Dissolve gelatin over low heat and pour over the raspberry sauce and mix to combine.
Spread the jelly over the top of the cake.
Refrigerate the cake for at least 4-6 hours or overnight, to set before serving.
Decorate with whipped cream, fresh raspberries, coconut slices and coconut flakes. Enjoy!

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Nutrition

The post Raspberry Coconut Mousse Cake appeared first on Home Cooking Adventure.

Bounty Mousse Cake – Chocolate Coconut Mousse Cake

Ella - Home Cooking Adventure — Fri, 09 Apr 2021 09:32:13 +0000

This Bounty Mousse Cake is one of the most delicious cakes I have ever made. If you like the coconut and chocolate combination you should definitely give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom is followed by a creamy coconut mousse that is topped with chocolate glaze. I have to admit I didn’t even expect to be that good:)

The recipe for this Bounty Mousse Cake is quite easy and quick to prepare and get wonderful results. I am sure everybody will be delighted and ask for more. You don’t even need special utensils for this recipe, a whisk and electric mixer will do the work just fine.

How to make Bounty Mousse Cake

To make this mousse cake begin with preparing the cocoa brownie, continue with the coconut mousse and move on to the chocolate glaze.

How to make the cocoa brownie

Start by preheating the oven to 350F (180C) and greasing an 8-inch (20cm) springform pan, lining it with parchment paper.

In a bowl, whisk together an egg and sugar until well combined. Then, add oil and vanilla extract.

Sift flour, salt, cocoa powder, and instant coffee into the bowl, whisking to fully incorporate.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let it cool completely.

How to make the coconut mousse

Dissolve gelatin powder in coconut milk, letting it swell for 5 to 10 minutes. In a saucepan, heat coconut milk, coconut cream, sugar, and salt until warm without boiling.

Add the bloomed gelatin to the warm coconut mixture, stirring to dissolve. Mix in coconut flakes and let it cool to room temperature.

In a large bowl, whip cream until soft peaks form. Add the coconut mixture and mix to combine.

Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top and refrigerate for at least 4-6 hours or overnight.

How to make the chocolate glaze

Place chocolate and cream in a heatproof bowl over simmering water. Melt over low heat. Remove the cake from the pan, place it on a rack, and pour the glaze over the top and edges. Use an offset spatula to remove drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.

How to make the chocolate shards for Bounty Mousse Cake

Melt 2.5 oz (70g) semisweet chocolate over a bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.

Spread the chocolate evenly into a 9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet. Sprinkle coconut flakes on top and refrigerate to set.

Cut the chocolate into different shapes with a sharp knife. Refrigerate until ready to decorate the cake.

Finally, decorate the cake with fresh coconut slices, chocolate coconut shards, and coconut flakes.

Hope you will try this amazing Bounty Mousse Cake and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram, as I would love to see how it turns out for you.

Other chocolate coconut recipes you may like to try

This Chocolate Coconut Christmas Cake is a delightful treat perfect for any occasion. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.

These Australian Lamingtons are delightful vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. They are easy to prepare, but always so delightful.

These Chocolate Coconut Brownies are simply impossible to resist with their fudgy brownies at the base topped with a coconut filling and chocolate ganache on top.

Bounty Mousse Cake - Chocolate Coconut Mousse Cake

This Bounty Mousse Cake is one of the most delicious cakes you can ever make. If you like the coconut and chocolate combination you should give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom is followed by a creamy coconut mousse that is topped with chocolate glaze.

Course Dessert

Cuisine American

Keyword bounty cake, bounty mousse cake, chocolate coconut cake, cocoa brownie, coconut mousse, mousse cake

Prep Time 40

Cook Time 10

Total Time 50

Servings servings

Calories 283kcal

Ingredients

Cocoa Brownie

1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour

Coconut Mousse

1/3 cup (25g) coconut flakes
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/2 cup (100g) sugar
2 cups (480g) whipping cream (35% fat) , chilled
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk

Chocolate Glaze

5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream

Chocolate Coconut Shards, optional

2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate , for tempering
Coconut flakes

For decoration

fresh coconut slices
coconut flakes

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
Sift the flour, salt, cocoa powder and instant coffee and whisk to fully incorporate.
Pour the batter into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the coconut mousse.

Dissolve the gelatin powder in coconut milk and let it swell for about 5 to 10 minutes.
In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Add coconut flakes and mix to combine. Let it cool to room temperature.
In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.

Prepare the chocolate glaze.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Remove the cake from the pan and place it over a rack or simply on a smaller pan placed over a parchment paper-lined baking sheet to collect the excess.
Pour the glaze on the top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.

Prepare chocolate shards.

Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet. Sprinkle some coconut flakes on top of the chocolate.
Refrigerate to set.
Cut with a sharp knife into different shapes. Refrigerate until ready to decorate the cake.
Decorate the cake with fresh coconut slices, chocolate coconut shards and coconut flakes. Enjoy!

Video

Nutrition

The post Bounty Mousse Cake – Chocolate Coconut Mousse Cake appeared first on Home Cooking Adventure.

Coconut White Chocolate Crinkle Cookies

Ella - Home Cooking Adventure — Wed, 23 Dec 2020 14:06:11 +0000

With their white sugar coating, these delicious Coconut White Chocolate Crinkle Cookies look wintery like they were out in the snow. With a soft, chewy interior, melted white chocolate, and snowy look, they are one of the best cookies to prepare for the winter holidays.

The recipe is really easy and comes together in a matter of minutes. It is the kind of recipe you can make with kids around. These Coconut White Chocolate Crinkle Cookies can be made in advance as well as other cookies, they can freeze well until ready to serve.

How to make Coconut White Chocolate Crinkle Cookies

In a medium-sized bowl, whisk together flour, shredded coconut, baking powder, and salt. Set aside.

In a large bowl, mix butter with sugar until light, creamy, and fluffy. Add eggs one at a time, then mix in vanilla extract.

Gradually add the flour coconut mixture to the butter mixture and fold in white chocolate chips or chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes if possible.

Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Place powdered sugar into a bowl.

Using an ice cream scoop, take equal portions of dough, about 1 inch (3 cm) balls, and roll them into the powdered sugar, coating them thickly. Place on the prepared baking sheet, leaving about 2 inches (5 cm) of space between cookies.

Bake for 10-12 minutes or until the cookies are cracked. Let them cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!

Hope you will give these Coconut Crinkle Cookies a try, tag me on Instagram if you do, and enjoy!

Other cookies you may like to try

If you are in search of holiday chocolate cookies you may also like these Red Velvet Crinkle Cookies. They are so easy to prepare and you can enjoy red velvet cake flavor in no time.

These Easy Chocolate Crinkle Cookies are also easy and very quick to prepare which makes them a great choice for special occasions as well.

Also, these Candy Cane Double Chocolate Cookies look very festive and have an amazing flavor.

For more cookie ideas check the full collection of Cookie Recipes.

Coconut White Chocolate Crinkle Cookies

With their white sugar coating, these delicious Coconut White Chocolate Crinkle Cookies look wintery like they were out in the snow. With a soft, chewy interior, melted white chocolate, and snowy look, they are one of the best cookies to prepare for the winter holidays.

Course Dessert

Cuisine American

Keyword coconut crinkle cookies, crinkle cookies, white chocolate crinkle cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 140kcal

Ingredients

Makes about 25 cookies

2 cups (250g) all-purpose flour
1/2 cup (30g) unsweetened shredded coconut
1 ½ tsp (6g) baking powder
1/2 tsp (3g) salt
1/2 cup (113g) butter , softened
1 cup (200g) sugar
2 eggs
1 tsp (5ml) vanilla extract
3.5 oz (100g) white chocolate , chips/chunks
1/2 cup (60g) powdered sugar

Instructions

In a medium-sized bowl, whisk together the flour, shredded coconut, baking powder and salt. Set aside.
In a large bowl mix butter with sugar until light, creamy and fluffy. Add eggs one at a time. Add vanilla extract and mix to combine.
Gradually incorporate flour coconut mixture. Fold in white chocolate chips/chunks. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes if possible.
Preheat the oven to 350F (180C). Line baking sheets with parchment paper. Place powdered sugar into a bowl.
Using your ice cream scoop take equal portions of dough, about 1 inch (3 cm) balls, and roll into the powdered sugar, coating thickly. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake 10-12 minutes or until the cookies are cracked. Cool on baking sheets for 5 minutes. Remove to the cooling rack to cool completely. Enjoy!

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The post Coconut White Chocolate Crinkle Cookies appeared first on Home Cooking Adventure.

Gingerbread Coconut Christmas Cake

Ella - Home Cooking Adventure — Fri, 11 Dec 2020 12:36:34 +0000

This Gingerbread Coconut Christmas Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for the winter holidays.

The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this cake gets you into the winter holiday spirit.

We loved this cake, the flavors are incredible, the gingerbread flavor makes such a good pair with coconut, while the crispy coconut crunch complements so well the smooth coconut mousse and tender gingerbread cake. It is quite an easy recipe but so beautiful and flavorful, definitely will be a delightful experience for all.

Hope you will try this Gingerbread Coconut Christmas Cake and enjoy it as much as we did. Tag me on Instagram if you do as I would love to see your take on this recipe.

If you like coconut desserts you may also like this Chocolate Coconut Christmas Cake, Raspberry Coconut Mousse Cake or this Bounty Mousse Cake which are both very delicate and very flavorful. If you like lamingtons you may want to try this easy recipe for Australian Lamingtons or this Lamington Cake.

Gingerbread Coconut Christmas Cake

This Gingerbread Coconut Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for winter holidays. The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this cake really gets you into the winter holiday spirit.

Course Dessert

Cuisine American

Keyword Christmas Cake, gingerbread cake, gingerbread coconut cake, Holiday cake, winter cake

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 354kcal

Ingredients

Gingerbread Cake

Makes about 10-12 servings

1 large egg
2 tbsp (30g) sugar
2 tbsp (30g) dark brown sugar
3 tbsp (42g) vegetable oil
1 oz (30g) molasses
1 tsp (5ml) gold rum , optional
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 tsp ground cloves

Caramelized Coconut

1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water

For crunch

2.5 oz (70g) gingerbread cookie crumbs
caramelized coconut flakes
2 tbsp (16g) Crispy pearls , optional
4 oz (120g) white chocolate
3 tbsp (45g) whipping cream

Coconut Mousse

7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 ½ cups (360g) whipping cream (35% fat) , chilled
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) cold water

For decoration

fresh rosemary
gingerbread stars
coconut truffles

Instructions

Prepare gingerbread sponge cake. Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
In a medium bowl sift the flour with baking powder, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
In a large bowl mix egg with both sugars until creamy, foamy and light yellow colored.
Add oil, molasses and gold rum and mix to combine.
With the mixer on low, incorporate flour mixture. Pour the batter into the prepared pan.
Bake at 350°F (180°C) for 10-12 minutes, until a toothpick inserted into the cake comes out clean
Let cool completely.
Prepare the gingerbread coconut crunch. First caramelize the coconut.
To caramelize shredded coconut add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for no more than 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
In a medium bowl combine cookie crumbs with caramelized coconut and crispy pearls if used. Melt chocolate and cream over bain-marie. Add melted chocolate to the cookie mixture and stir to combine.
Place the sponge onto a serving platter, and place a ring around the cake and line with an acetate sheet.
Spread the crunch on top of the sponge leaving an ¼ inch (6mm) border. Refrigerate until you prepare the coconut mousse.
Prepare the coconut mousse.
Dissolve the gelatin powder in cold water and let it swell for about 5 to 10 minutes.
In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
Pour the mousse over the sponge. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with coconut truffles, fresh rosemary and gingerbread cookies. Enjoy!

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The post Gingerbread Coconut Christmas Cake appeared first on Home Cooking Adventure.

Lamington Cake

Ella - Home Cooking Adventure — Tue, 25 Jun 2019 14:18:44 +0000

Lamingtons are a traditional Australian dessert made of squares of sponge cake dipped in chocolate and rolled into coconut. A variation of the dessert is filling the lamingtons with strawberry jam and whipped cream, which makes them simply irresistible. This Lamington cake inspired by Australian lamingtons is taking this dessert to a new level.

The cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

How to make Lamington Cake

I have tried to keep the recipe for this Lamington Cake simple and easy to prepare, creating a perfect summer dessert that is so refreshing and light.

Prepare the vanilla sponge cake layers

First, you prepare the vanilla sponge cake layers. For this, place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume. Gradually fold in the sifted flour and melted butter.

Pour batter into an 8-inch (20cm) greased pan and bake at 350F (180C) for about 18 minutes or until golden.
Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup and strawberry filling

As the sponge cake is cooling prepare the sugar syrup and strawberry filling to have time to cool before assembling.

For the syrup, bring water and sugar to a boil in a small saucepan. Remove from heat, transfer to a clean bowl, and cool completely.

For the strawberry filling, place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare the chocolate glaze and coat the sponge cake

Once the sponge cake is cooled, prepare the chocolate glaze by melting the chocolate and cream over a bain-marie.

Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut and refrigerate for 30 minutes to set before assembling the cake.

Prepare the Mascarpone Filling.

While the cake sets in the fridge, mix Mascarpone with powdered sugar and vanilla until combined. Pour the dissolved gelatin over the mascarpone mixture and mix to combine.

In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag fitted with a medium round tip (1/2 inch-1cm). Now you can assemble the cake.

Assemble the Lamington cake

For assembling the cake first cut the cake into two layers. Add the first layer of cake onto a serving platter. Add a cake ring around it and line the ring with an acetate sheet for easier removal. Brush the cake with sugar syrup.

Add the strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula and place the second layer of cake on top.

Refrigerate the cake for 4-6 hours or overnight to set.

Before serving, decorate the cake with fresh strawberries and dust with powdered sugar.

Hope you will try this amazing Lamington Cake and enjoy it as much as we did. If you try it out don’t forget to tag me on Instagram as I would love to see how it turned out for you.

For more coconut desserts check out our amazing collection of Coconut Recipes. Cheers!

Lamington Cake

This Lamington Cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

Course Dessert

Cuisine Australian

Keyword Australian lamingtons, lamington cake, lamingtons, mascarpone frosting

Prep Time 50

Cook Time 18

Total Time 1 8

Servings servings

Calories 415kcal

Ingredients

Vanilla Sponge Cake

3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
3/4 cup (95g) all-purpose flour
1 ½ tbsp (20g) butter , melted

Sugar Syrup

1/4 cup (50g) sugar
3 tbsp (50ml) water

Strawberry Filling

9 oz (250g) strawberries , fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice

Chocolate Glaze

4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream

Mascarpone Frosting

9 oz (250g) Mascarpone cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream , chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water

For decoration

Unsweetened shredded coconut
Fresh strawberries

Instructions

Prepare vanilla sponge cake.

Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan and line it with parchment paper. Sift flour and set aside.
Place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.
Gradually sift the flour again over the batter and fold it in.
In the end incorporate the melted butter.
Pour batter into prepared pan and bake for about 18 minutes or until golden.
Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup.

In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl, and cool completely.

Prepare strawberry filling.

Place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare chocolate glaze.

Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.
Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut. Refrigerate for 30 minutes to set before cutting.

Prepare mascarpone filling.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (1/2 inch-1 cm).

Assemble the cake.

Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.
Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula.
Place the second layer of cake on top.
Refrigerate for 4-6 hours or overnight to set.
Decorate the cake with fresh strawberries, dust with powdered sugar if desired, and enjoy!

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Nutrition

The post Lamington Cake appeared first on Home Cooking Adventure.

Chocolate Coconut Bûche de Noël (Yule Log)

Ella - Home Cooking Adventure — Fri, 07 Dec 2018 16:03:43 +0000

This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.

The recipe is quite easy to put together. This time I’ve used a chocolate sponge cake that is so elastic that doesn’t need rolling while still hot before filling, which is great as it saves time and reduces any worries of cracks appearing.

Instead of covering the roll in chocolate ganache, I preferred to decorate it with chocolate shards that give an amazing effect. Dust with powdered sugar before serving to create a wintery scenery.

Hope you will try this amazing Chocolate Coconut Bûche de Noël, tag me on Instagram if you do, and enjoy!

For more Buche de Noel – Yule Log ideas you may also like this Gingerbread Orange Cake Roll that is simply bursting with Christmas flavor. This Cranberry White Chocolate Meringue Roll is also very festive with an amazing flavor and texture. For a rich and chocolatey roll you may like this Chocolate Swiss Roll or this Chocolate Mocha Hurricane Swiss Roll.

Chocolate Coconut Buche de Noel (Yule Log)

This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.

Course Dessert

Cuisine American

Keyword buche de noel, chocolate buche de noel, chocolate coconut yule log, christmas dessert, yule log

Prep Time 45

Cook Time 12

Total Time 57

Servings servings

Calories 317kcal

Ingredients

Chocolate Sponge Cake

4 eggs , separated
1/2 cup (100g) sugar , divided
1 tsp (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) baking powder
1/4 tsp (1g) salt

Caramelized Coconut For Frosting

1/2 cup (25g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water

White Chocolate Coconut Frosting

4 oz (120g) Mascarpone cheese
1 tsp (8g) powdered sugar
1 tsp (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
1 cup (240g) whipping cream , chilled

Chocolate Shards

4 oz (120g) semisweet chocolate
1.5 oz (40g) semisweet chocolate , small pieces, for tempering

Garnish

powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
Separate egg whites from yolks. Add 1/3 cup (70g) sugar over the yolks and mix until thick and creamy. Add vanilla and mix to combine.
In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into yolks mixture.
Whip whites until foamy. Gradually add 2 tbsp (30g) sugar and continue whipping until stiff peaks form.
Gently and gradually fold the whites into the yolk mixture.
Spread batter evenly into the prepared baking sheet. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely. No need to roll the sponge while still hot.

Prepare the white chocolate coconut frosting.

Place chocolate and 2 tbsp (30g) cream in a heatproof bowl and place over a pan with simmering water.
Melt over low heat. Cool to room temperature.

Caramelize shredded coconut

Add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
In a large bowl add mascarpone and mix for few seconds until smooth. Incorporate powdered sugar, vanilla and melted chocolate. Add caramelized coconut and refrigerate until cream is whipped.
In another bowl whip chilled cream until stiff peaks form. Gradually incorporate into chocolate mixture.

Assemble the roll.

Spread chocolate coconut frosting evenly over the cake leaving a 1 inch (2 cm border).
Roll the cake and refrigerate for at least 2 hours.

Prepare chocolate shards.

Melt 4 oz (120g) semisweet chocolate over bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
Spread chocolate evenly on a parchment paper into a thin layer.
Roll the parchment paper and refrigerate for 30-40 minutes.
Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake or refrigerate until ready to use.
Use melted chocolate to stick each shard on top and sides of the roll.
Refrigerate for 15 minutes to set the shards.
Dust with a bit of powdered sugar. Enjoy!

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Nutrition

The post Chocolate Coconut Bûche de Noël (Yule Log) appeared first on Home Cooking Adventure.

Coconut Macarons

Ella - Home Cooking Adventure — Fri, 02 Feb 2018 09:46:06 +0000

I really love making macarons as they can be quite challenging. If they turn with the right foot, right color and no cracks can be really satisfying and they definitely make my day. Whenever I have the chance I like to bake a batch and always try different flavors for more variety. These coconut macarons are made as the raspberry macarons using the Italian meringue method. I started to use this method more lately especially for the fact that they can be baked immediately as they are piped. With this method there is no need to let them dry as it happens with the French meringue method.

To enhance the coconut flavor I’ve used shredded coconut inside the shells as well as sprinkled on top before baking. For the filling the coconut is caramelized first for extra texture and then added to a white chocolate filling along some organic coconut extract.

For coconut lovers these macarons are a dream come true, a bit crispy on the outside and perfectly tender inside, definitely an amazing treat for any occasion or any season. You can prepare the macarons in advance, freeze and have them for later use.

Coconut Macarons

Coconut Macarons with Italian meringue method, uses shredded coconut in the shells as well as in the filling. The filling is made with white chocolate ganache and caramelized coconut for extra texture.

Course Dessert

Cuisine French

Keyword caramelized coconut, coconut dessert, coconut macarons, macarons

Prep Time 1

Cook Time 25

Total Time 1 25

Servings servings

Calories 86kcal

Ingredients

Macaron Shells

1 ½ cup (150g) ground almonds
1 ¼ cup (150g) powdered sugar
2 tbsp (10g) unsweetened shredded coconut
55g egg whites (from about about 2 small eggs)
White food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 ½ tbsp (38ml) water

White Chocolate Coconut Filling

9 oz (250g) white chocolate
1/2 cup (120g) whipping cream
2 tsp (10ml) coconut extract
White food coloring

Caramelized Coconut For Filling

1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water

Instructions

Prepare white chocolate coconut filling. To caramelize coconut flakes, add sugar and water in a medium frying pan over medium heat until dissolved completely. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 5 minutes. Remove from heat, transfer it to a bowl and set aside.
Place chocolate and cream into a heatproof bowl and melt over bain-marie. Add coconut extract, white food coloring if used and crispy coconut. Set aside to cool at room temperature or refrigerate until ready to use.
Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 285-300F (140-150C).
Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
In a small bowl place 55g egg whites and white food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
Rap the baking sheet a few times firmly on the countertop to flatten the macarons and to remove air bubbles.
Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
Place the white chocolate coconut filling into a piping bag and spread on the inside of the macarons and sandwich them together. If the white chocolate is too hard melt slightly over bain-marie to reach the right consistency.
Refrigerate for at at least one day before serving, to meld the flavors. Before serving let macarons get to room temperature.

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Nutrition

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