CHOCAROON CAKE
Layers of vanilla cake, chocolate macaroon and jam in swirled layers with little bits of jam peeking out from beneath the crunchy yet chewy macaroon topping.
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Beat egg whites until stiff peaks form. Slowly add sugar, beating well. Combine cocoa and coconut and fold through egg whites. Set aside
- Cream butter with sugar and vanilla. Add the yolks and beat well. Add flour and milk alternately in small amounts, folding together gently.
- Line a small loaf tin with baking paper. Spread half of cake mixture in tin and top with half of macaroon mixture. Spread remaining cake mixture on top. Brush top of cake with jam (heated to make easier to spread). Place remaining macaroon mixture on top. Bake in a moderate (180 degrees C) oven for 50 minutes.
CHOCAROON CAKE
Love Macaroon Cookies? You'll love this recipe for chocolate cake with macaroon in the center! Melted chocolate can be drizzled on top, or sprinkle top with confectioners' sugar.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 12
Number Of Ingredients 11
Steps:
- Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
- Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 51.8 g, Cholesterol 65.1 mg, Fat 17.6 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 5.6 g, Sodium 538.5 mg, Sugar 32.3 g
PANDAN CHIFFON CAKE
The pandan cake recipe, adapted from my Vietnamese grandmother's favorite homemade cake, replaces zingy lemon with fragrant pandan.
Provided by Kat Lieu
Yield Makes 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F and place a rack in the center.
- Make the yolk batter. Heat the oil in a saucepan over medium heat, until it reaches about 176°F. Remove from heat. Add the cake flour and whisk until combined. Transfer the mixture to a large bowl, cover, and cool for a few minutes. Mix in the coconut milk. Add the egg yolks, baking powder, pandan extract, and sugar and whisk until combined and smooth. Set aside.
- Make the firm peaks meringue. Using a stand mixer or hand mixer, beat room-temperature egg whites and a stabilizing acid (like vinegar, cream of tartar, or lemon juice) on medium-high speed until foamy and opaque, a few minutes. Lower the speed to add the sugar in increments. Turn the speed back to medium-high. For firm (or medium) peaks, continue to beat the meringue until the peak holds its shape better. When you flip the whisk upside down this time, the peak, while more distinct, will still droop and fold back on itself.
- Make the final batter. Add one-fourth of the meringue to the yolk batter. Gently whisk until incorporated. Add another fourth of the meringue to the yolk batter and whisk until incorporated. Then pour all the batter into the bowl with the remaining meringue. Use a flexible spatula to gently fold the meringue into the batter, until homogenous, thick, and creamy. There should be no white streaks remaining in the batter. If stubborn lumps of meringue remain, use a whisk to gently mix them into the final batter.
- Pour the batter into an ungreased 9-inch tube pan. Tap the pan against the counter a few times. Smooth out the top of the batter with the whisk.
- Spray a large sheet of aluminum foil with cooking spray and place it over the top of the pan. Bake the cake for 25 minutes. Carefully remove the aluminum foil. Reduce the temperature to 310°F. Bake for an additional 20 to 25 minutes, until thoroughly cooked and golden brown. Insert a bamboo stick into the cake. If it comes out clean, the cake is ready.
- Remove the cake from the oven. From a height of about 3 inches above the counter, drop the cake pan down to shock the cake. Repeat two more times.
- Invert the pan and place the tube on a lidded jar or an inverted cup. Cool completely before removing the cake from the pan. Be patient as this can take a few hours. Run a knife gently along the edges where the cake adheres to the tube pan to remove the cake.
SMOKED COCONUT CAKE
This fragrant smoked coconut cake is dense and chewy inside and crisp on the top. Make it on your backyard smoker as dessert for your next bbq.
Provided by Leela Punyaratabandhu
Yield Makes sixteen 2-inch squares
Number Of Ingredients 7
Steps:
- Set a smoker to 350°F. Spray an 8-inch square baking pan with cooking spray. Line the pan with parchment paper.
- In a stand mixer or in a bowl with a handheld mixer, beat together the sugar, eggs, and egg whites on high speed until pale and thick enough to form a ribbon when you lift the beater and let the mixture fall back on itself. Using a rubber spatula, fold in the jasmine extract, salt, and flour, being careful not to deflate the eggs. Stir in the coconut flakes just until evenly distributed (the batter will be thick). Transfer the batter to the prepared pan and smooth the surface with a moistened rubber spatula.
- When the smoker reaches the target temperature and the smoke runs clear, put the pan directly on the grate, close the lid, and bake until a toothpick or the tip of a knife inserted into the center comes out clean, 50 to 60 minutes.
- Remove from the smoker and let cool on a wire rack to room temperature. Cut into 2-inch squares and serve. The bars can kept in an airtight container at room temperature for up to 3 days.
CHOCAROON CAKE
Love Macaroon Cookies? You'll love this recipe for chocolate cake with macaroon in the center! Melted chocolate can be drizzled on top, or sprinkle top with confectioners' sugar.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks.
- Blend in flour and coconut.
- Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes.
- Pour 1/3 of the batter into a greased and floured Bundt pan.
- Spoon in coconut mixture, and top with remaining batter.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Nutrition Facts : Calories 373.2, Fat 17.9, SaturatedFat 5.8, Cholesterol 66.7, Sodium 550.3, Carbohydrate 51.4, Fiber 1.9, Sugar 31.6, Protein 5.3
CHOCAROON PIE
Make and share this Chocaroon Pie recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350. Coat a 9 inches pie plate with nonstick spray.
- Melt chocolate and butter in a small sauce pan over low heat.
- Stit together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate.
- Combine sweetened condensed milk and coconut. Spoon over chocolate mixture leaving 1/2-1 inch border.
- Bake at 350 for 35-40 minutes until center is firm but still moist
- Cool completely on wire rack.
Nutrition Facts : Calories 483.9, Fat 29.2, SaturatedFat 19.8, Cholesterol 118.5, Sodium 126.1, Carbohydrate 53.7, Fiber 3, Sugar 43.6, Protein 7.5
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