COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
- Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.
ULTIMATE COCONUT CAKE
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 6-layer cake
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
COCONUT CREAM
Use this recipe when making our Snowy Coconut Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
- Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
- Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
- Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.
COCONUT CHICK CUPCAKES
Super-cute, these Easter chicks are made from vanilla-bean cupcakes. The cupcakes are turned upside down and coated with buttercream and coconut, then finished with nut and candy details.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast in oven, stirring often, until golden, about 15 minutes. Line 20 cups of 2 standard muffin tins with paper liners. Coat liners with cooking spray.
- Whisk together flour, baking powder, and salt. Put butter, sugar, vanilla seeds, and zest in the bowl of an electric mixer. Beat on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to medium; beat in eggs, 1 at a time. Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of buttermilk. Beat in extract.
- Scoop batter into lined muffin tins, filling each cup 3/4 full. Bake until a tester comes out clean, about 20 minutes. Let cool in tins on wire racks 10 minutes. Unmold; let cool completely.
- Peel off liners. Spread buttercream on the top of 1 cupcake; invert onto a small plate. Frost sides of cupcake, then mound more on top to create a dome shape. Put coconut in a bowl. Holding plate at an angle over the bowl, press coconut into frosted top and sides of each cupcake; let excess fall back into bowl. Press in 2 pieces of licorice for eyes and 1 almond for a beak. Place 3 red licorice pastels on top for a comb and 4 at the base for feet. Repeat with remaining cupcakes.
CHICKEN COCONUT CURRY
A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.
- Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.
- Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.
- Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.
Nutrition Facts : Calories 455 g, Fat 17 g, Fiber 5 g, Protein 48 g
COCONUT CAKE
Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch square layer cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
- Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
- Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.
- Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.
HEART-SHAPED COCONUT CAKE
One layer of this coconut cake and another layer of Banana Cake surrounded by cream cheese frosting and colored coconut flakes comprise the very special Alexis' Heart Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch heart-shaped cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch heart-shaped cake pan; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low speed, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.
- Pour batter into prepared pan; smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.
- Transfer pan to a wire rack to cool for 30 minutes. Invert cake onto rack; peel off parchment paper. Reinvert cake and let cool completely, top side up.
ULTIMATE COCONUT CAKE - MARTHA STEWART RECIPE - (4.5/5)
Provided by ctozzi
Number Of Ingredients 32
Steps:
- Coconut Cake : 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Robert Carter's Simple Syrup: Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting : 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Coconut Filling: 1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved 2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
More about "martha stewart coconut cream cupcake recipe recipe for chicken"
MARTHA STEWART VANILLA CUPCAKE RECIPE - CREATE THE MOST ...
From recipeshappy.com
MARTHA STEWART SOUR CREAM COFFEE CAKE RECIPE - ALL ...
From therecipes.info
10 BEST BUNDT CAKE MARTHA STEWART RECIPES | YUMMLY
From yummly.com
10 BEST MARTHA STEWART COCONUT CAKE RECIPES | YUMMLY
From yummly.co.uk
MARTHA STEWART CLOTTED CREAM RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
MARTHA STEWART CUPCAKE RECIPES FROM SCRATCH - ALL ...
From therecipes.info
MARTHA STEWART FROZEN PIES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
10 BEST MARTHA STEWART COCONUT CAKE RECIPES - YUMMLY
From yummly.com
10 BEST MARTHA STEWART CREAM OF COCONUT PIE RECIPES - …
From yummly.com
39 MARTHA STEWART CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE ...
From pinterest.com
10 MARTHA STEWART COCONUT CAKE IDEAS | COCONUT CAKE, CAKE ...
From pinterest.ca
MARTHA STEWART COCONUT CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
MARTHA STEWART RECIPES ZEBRA CAKE : OPTIMAL RESOLUTION ...
From recipeschoice.com
COCONUT CUPCAKES: MARTHA STEWART - BIGOVEN.COM
From bigoven.com
MARTHA STEWART’S CARROT CUPCAKES WITH CREAM CHEESE ...
From thebrookcook.wordpress.com
MARTHA STEWART COCONUT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARTHA STEWART CARROT MUFFIN RECIPE - THERESCIPES.INFO
From therecipes.info
MARTHA STEWART'S COCONUT CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
MARTHA STEWART COCONUT CAKE RECIPE - CREATE THE MOST ...
From recipeshappy.com
MARTHA STEWART CHOCOLATE CAKE SOUR CREAM RECIPES - YUMMLY
From yummly.com
MARTHA STEWART - COCONUT LAYER CAKE | FACEBOOK
From facebook.com
MARTHA STEWART'S COCONUT CREAM PIE FOR PI DAY - FROM ...
From pinterest.ca
10 BEST MARTHA STEWART CHOCOLATE CAKE RECIPES | YUMMLY
From yummly.com
MARTHA STEWART COCONUT LAYER CAKE - CREATE THE MOST ...
From recipeshappy.com
900+ MARTHA STEWART IDEAS | FOOD, MARTHA STEWART RECIPES ...
From pinterest.com
MARTHA STEWART COCONUT PIE RECIPE - CREATE THE MOST ...
From recipeshappy.com
CREAMED COCONUT SPINACH RECIPE | RECIPE | CREAMED SPINACH ...
From pinterest.com
MARTHA STEWART BASIC CHICKEN SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love