Tag Archives: coconut

A Perfect Dessert for Easter, Martha’s Coconut Crunch Cake

So, can you tell I’m getting ready for Easter?  Last week I wrote about making Easter bread, and this week I’m thinking about dessert for Easter.  For me, Easter screams coconut.  I’m a huge fan of coconut, in any form.  I love coconut eggs, coconut cream pie, coconut shrimp, anything coconut.  A woman who I used to work with made the most amazing coconut cake…I’ll have to write about that sometime!  Anyway, so, when I was flipping through the April edition of the Martha Stewart Living magazine, it shouldn’t come as a surprise that I stopped at the Coconut Crunch Cake!

Flour MixtureThis coconut cake is different.  It has a coconut flavored cake-like layer on the bottom, but with a soft and chewy coconut topping.  Covered in chocolate sauce, it is an amazing dessert that reminds me of a reconfigured coconut cream egg.

To start, whisk together 1 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon salt in a bowl.  In a liquid measuring cup, mix 1/2 Cream of Coconutcup cream of coconut (as a side note, this stuff is amazing and I can eat it straight out of the can with a spoon) and 1 teaspoon vanilla extract.  If you have trouble finding cream of coconut, it may be in the Hispanic section of your grocery store, if you have one.

Next, with a mixer, beat 1 stick softened butter and 1/4 cup coconut oil (in solid form, do not melt) on medium-high speed until smooth.  Add 1 cup sugar anBatterd beat until fluffy, 3-5 minutes.  Add 3 eggs, 1 at a time, beating and scraping the sides after each addition.  Finally, with the mixer on low, add the flour and cream of coconut mixtures alternatively.  Starting with 1/3 of the flour, then add 1/2 of the cream of coconut, then flour, coconut, ending with flour.  Beat until just combined.  The cake batter is now ready.

Seperating EggsMake the topping by beating 2 egg whites with 1/8 teaspoon salt in a mixer until thick and frothy, about 1 minute.  Stir in a 14 oz can sweetened condensed milk and 2 teaspoons vanilla extract.  Fold in 3 cups sweetened shredded coconut.

Butter and flour a 10-inch spring-form pan.  Spread the batter evenly in the pan.  Top with the coconut topping and carefully Ready for the Ovenspread to make it even.  Bake on a sheet pan at 350 degrees for 1 hour, or until a toothpick comes out with just a few moist crumbs.  You may need to cover with foil if it is browning too quickly.

For the chocolate sauce, I doubled the recipe.  What can I say, I love chocolate.  For the original recipe, heat 1/3 cup heavy cream and 1/4 cup sugar in a small saucepan over medium heat until the sugar Chocolate Sauce Pre-Shotdissolves, and the mixture is close to boiling.  Pour the cream mixture over 4 oz chopped bittersweet chocolate and 2 tablespoons butter.  Make sure the mixture is in a heat-proof bowl.  Stir until smooth then add 2 teaspoons vanilla extract.  This is a delicious chocolate sauce, so don’t worry if you have leftovers.  To serve, slice the cake and pour the chocolate sauce on top!

If you’re thinking of something sweet and different for Easter, and you love coconut as much as I do, this is a great pick!  Give it a try this year, and way to go Martha…it’s a great recipe!Chocolate Sauce

Getting Ready for St. Patrick’s Day with Irish Potatoes

Ok, I’ll admit it, I’m not Irish.  My last name is D’Addezio, and, well, you can’t get much more Italian than that.  In fact, I’m pretty sure that none of my ancestors ever came from the Emerald Isle.  But I can’t pass up a St. Patrick’s Day staple…Irish Potatoes!  If you’ve never had them, they are a sugary sweet, coconuty (it could be a word), dripping in cinnamon little candy, and they are delicious.  They’re also very easy to make!

MixingTo start, beat 4 tablespoons butter (half a stick) with 4 oz cream cheese (half a block) until fluffy.  Make sure both the butter and cream cheese are at room temperature so they combine easily.  Add 1 teaspoon of vanilla and mix until combined.  Next, add 4 cups powdered sugar, about 1 cup at a time, and mix thoroughly after each addition.  Finally, add 2 1/2 cups sweetened shredded coconut and keep the mixer going until it’s all mixed together.  Cover the bowl with plastic and stick it in the fridge for about an hour or so to make the rolling easier.

RollingAfter about an hour, or even overnight if you have time, take out the mixture.  In a dish, sprinkle 3 tablespoons cinnamon.  Take about a teaspoon of the coconut mixture and form it into a little potato, then roll it in the cinnamon to cover completely.  Lay the potatoes on a parchment lined cookie sheet and continue until you’re finished the whole mix.  I made 44, but I’d say you’ll make between 40 and 50 small potatoes.  You don’t want these too big, as they are sweet and rich, but also delicious.  Once you’re finished, store them in the refrigerator so they stay firm.

Even though the recipe is pretty easy, I seemed to make a mess with the powdered sugar.  Make sure you turn the mixer on LOW when you’re adding the powdered sugar!

Good luck and Happy St. Patrick’s Day!Mess