Zucre Coco Moroccan Coconut Fudge Cakes Recipes

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MOROCCAN COCONUT FUDGE-ZUCRE COCO



Moroccan Coconut Fudge-Zucre Coco image

This is a popular Moroccan sweet. I found this on a website called Cooking Up Peace. Posted for ZWT9

Provided by AlaskaPam

Categories     Candy

Time 40m

Yield 64 pieces

Number Of Ingredients 5

2 cups coconut, grated
3/4 cup sweetened condensed milk
2 cups sugar
2 tablespoons butter
1 -2 tablespoon lemon rind, grated

Steps:

  • Line an 8"x8" pan with foil.
  • Combine coconut, condensed milk, and sugar in a large sauce pan. Gently simmer until it reaches the "soft ball stage" which is 235F-245°F.
  • When the mixture is the right temperature stir in the butter and lemon rind. Allow to cool to room temperature and then beat the mixture until it is thick and glossy. Pour into the pan lined with foil and chill. Once it is chilled, cut into small squares.

Nutrition Facts : Calories 56.5, Fat 2.4, SaturatedFat 1.9, Cholesterol 2.2, Sodium 8.8, Carbohydrate 8.8, Fiber 0.4, Sugar 8.4, Protein 0.5

CHOCOLATE COCONUT FUDGE CANDY CAKE



Chocolate Coconut Fudge Candy Cake image

Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup packed sweetened shredded coconut
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup unsweetened canned coconut milk
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon kosher salt
8 ounces dark chocolate (70 to 80 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
  • Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES



Zucre Coco -- Moroccan Coconut Fudge Cakes image

Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005

Provided by Hajar Elizabeth

Categories     Candy

Time 35m

Yield 1 1/2 pounds, 36 serving(s)

Number Of Ingredients 5

2 cups moist grated unsweetened coconut
3/4 cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind, grated

Steps:

  • Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
  • In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
  • Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
  • Stir in the butter and lemon rind and allow to cool to room temperature.
  • Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
  • Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2

COCONUT CHOCOLATE CAKE II



Coconut Chocolate Cake II image

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

COCONUT FUDGE



Coconut Fudge image

This recipe always is a hit!

Provided by Danielle 'Aminah' Samuels

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 2h47m

Yield 24

Number Of Ingredients 8

2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup coconut cream
1 tablespoon butter
1 ½ teaspoons coconut extract
½ teaspoon ginger
¼ teaspoon vanilla extract
2 dashes Angostura bitters

Steps:

  • Line a baking dish with aluminum foil.
  • Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
  • Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
  • Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g

COCONUT FUDGE CAKE



Coconut Fudge Cake image

"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 26

1 cup buttermilk
1 cup canola oil
1 cup brewed coffee, chilled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans
FILLING:
2 tablespoons all-purpose flour, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
CHOCOLATE GLAZE:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.

EASY CHOCOLATE FUDGE CAKE



Easy chocolate fudge cake image

Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Provided by Member recipe by misskay

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 12

150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk (a little more if needed)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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