APRICOT COCONUT COFFEE CAKE
One of the senior members of our church brought this fruity treat to a Saturday morning wedding shower, and it was a big hit. I've made it several times since then and often get requests for the recipe. -Rita Hatfield, Cisco, Illinois
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Beat just until moistened., Spread half of the batter into a greased 13-in. x 9-in. baking dish. carefully spread apricot filling over batter; spread remaining batter over the top. Bake at 350° for 35-40 minutes or until golden brown., In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in coconut. Spoon over the cake. Broil 4 in. from the heat for 1-2 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 21g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 318mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT TARTS
My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.
Provided by Freya
Categories World Cuisine Recipes European UK and Ireland English
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
- Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
- Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g
COCONUT TART
Provided by Lillian Chou
Categories Fruit Dessert Bake Thanksgiving Tropical Fruit Coconut Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Make tart:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim excess dough. Chill until firm, about 30 minutes.
- Meanwhile, preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 30 minutes. Carefully remove weights and foil and bake shell until deep golden all over, 10 to 18 minutes more.
- Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
- Pour filling into hot tart shell and spread evenly with a fork. Bake until top is golden, about 35 minutes. Cool in pan on a rack 5 minutes, then remove side of pan and cool tart to room temperature, about 2 hours.
COFFEE-COCONUT TART
Categories Coffee Milk/Cream Food Processor Dessert Bake Coconut Fall Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.
- Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about 25 minutes. Cool.
- For Filling
- Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)
- For Topping:
- Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling.
- Sprinkle with shredded coconut. Refrigerate until cold about 1 hour.
TOASTED COCONUT COFFEE CAKE
So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 1 9" coffee cake
Number Of Ingredients 12
Steps:
- Coffee-cake topping:
- Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
- Batter:
- Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
- Cake:
- Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!
COCONUT CHIP COFFEE CAKE
I combined coconut, chocolate chips and walnuts to make the yummy filling in this coffee cake. My husband and two of my sons don't like coconut, but they still enjoy this recipe. -Char Fricke, St Charles, Illinois
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream., Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 283 calories, Fat 14g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CHOCOLATE TARTS
Make and share this Coconut Chocolate Tarts recipe from Food.com.
Provided by KitchenManiac
Categories Tarts
Time 20m
Yield 8 Tarts
Number Of Ingredients 5
Steps:
- Preheat oven to 350F (180C).
- Place the egg whites, sugar and coconut in a bowl and mix to combine them.
- With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
- Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
- Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
- Make the filling while the bases are cooking.
- Place the cream in a saucepan over medium heat and heat until almost boiling.
- Remove the cream from heat.
- Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
- Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
- Serve with coffee or berries as a dessert.
COCONUT CREAM TARTS
Steps:
- Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
- Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
- Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
- Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
- When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.7 g, Cholesterol 28.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 41.7 mg, Sugar 6.3 g
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