Toasted Coconut Flakes Recipes

HOW TO TOAST COCONUT

How to Toast Coconut image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Time 12m

Yield 4 servings

Number Of Ingredients 1

Ingredients

1 c. Shredded Or Flaked Coconut

Steps:

Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

TOASTED COCONUT FLAKES

Toasted Coconut Flakes image

Easy and delicious, that's these coconut flakes toasted with honey and five-spice powder.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 30m

Number Of Ingredients 4

Ingredients

Vegetable oil, for brushing
2 tablespoons honey
3/4 teaspoon five-spice powder
2 cups unsweetened coconut flakes

Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment; brush parchment with oil. Stir together honey, five-spice powder, and 2 teaspoons water. Add coconut; gently toss to evenly coat. Spread in a single layer on prepared baking sheet and bake, stirring halfway through, until golden and dry, 8 to 10 minutes. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.

TOASTED COCONUT LAYER CAKE

Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

TOASTED COCONUT CHIA PUDDING

Toasted Coconut Chia Pudding image

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

Provided by Katrina Scott

Categories HarperCollins HarperCollins Healthy Seed Coconut Almond Berry Dessert Breakfast snack Wheat/Gluten-Free Dairy Free Vegan Vegetarian

Yield 3 servings

Number Of Ingredients 5

Ingredients

1/4 cup chia seeds
1 cup toasted-coconut almond milk
Pinch of salt
Berries of your choice (optional)
Unsweetened toasted coconut flakes (optional)

Steps:

Combine all the ingredients in a bowl, then divide the mixture into serving bowls or jars and allow them to sit in the fridge for 1 to 2 hours to set.
If desired, serve the puddings topped with your favorite berries and/or coconut flakes.

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