Toasted Coconut Cake

This lovely cake made partially from coconut flour has an intense coconutty flavour and tastes rather like pound cake. This recipe is from King Arthur Flour.

I had some coconut flour sitting in my fridge and I was wondering what to do with it. When I saw this recipe featuring coconut flour and cake, I knew I had to try it.

I personally found the batter a little too thin. I recommend reducing the amount of milk to 1 cup instead. I also used coconut butter instead of the mascarpone cheese and the frosting was heavenly.

I make my own coconut flour by toasting grated coconut in my oven and grinding it in the blender. I also do not throw away the coconut after extracting the coconut milk from it. I use that also to make coconut flour. You’ll be surprised at how much coconut flavour is still left in it .

This delicious cake is a great dessert for any occasion. This recipe makes an 8-inch two layer cake.

PREP: 35 minutes COOK TIME: 45-55 minutes

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

170 gms unsalted butter

11/2 cups sugar

1 cup coconut flour

2 tbsp vanilla extract

½ tsp coconut flavour, optional

6 large eggs

1 cup milk

Frosting

2 cups heavy cream

½ cup coconut butter

2/3 cup confectioners’ sugar

¼ to ½ tsp coconut flavour, optional

3/4th cup toasted coconut

Instructions

Preheat the oven to 180C. Grease two 8-inch layer pans.

Mix the flour, baking powder and salt. Set aside. In a large mixing bow, beat the butter, sugar and coconut flour until well blended.

Add the vanilla and coconut flavour. Add the eggs one at a time, beating well after each addition.

Add the flour mixture and milk alternately, starting and ending with the flour. Scrape the bowl and mix again, to fully combine.

Divide the batter between the pans and smooth the tops with a spatula. Bake the cake until the edges are just beginning to pull away from the pan and the top is lightly golden. An inserted toothpick will come out clean.

Remove the cakes from the oven and allow them to cool for 5 minutes. Turn them out on to a wire rack to cool completely.

To make the frosting, combine the heavy cream and coconut butter in a large bowl and beat at a low speed until the mixture is smooth and slightly thickened. Add the confectioners’ sugar and slowly add to the whipped cream. Mix in the coconut flavour and beat at medium speed until medium peaks form.

To assemble, place one layer on a serving plate. Spread with ¼ of the whipped cream frosting and place the other layer on top. Spread the top and sides with the remaining frosting. Sprinkle toasted coconut over the top and sides.

Fudgy Coconut Balls

Fudgy is normally a word I would use with Chocolate, but the texture of these delightful morsels are quite dense and fudgy.

Coconut is one of my favourite ingredients and the combination of coconut and jaggery is a great one. This recipe is very simple and it can be stored for up to ten days in a cool place. I added cardamom powder but vanilla essence also works very well.

20191007_161832-01

PREP: 20 minutes COOK TIME: 30 minutes

Ingredients

  • 2 cups jaggery/brown sugar
  • 3 tbsp water
  • 1 large coconut, grated
  • 1 tsp cardamom powder
  • ¼ cup cashew nuts, chopped finely

Instructions

Bring the jaggery or brown sugar with the water to a boil in a large pan. Continue boiling until the temperature reaches the thread stage (110-112 C). Add the coconut and mix well. Continue cooking until the mixture leaves the sides of the vessel and comes together in the pan. Remove from heat and add the cardamom powder. Cool and form balls of the mixture using a small scoop if necessary. Roll them in the cashew nuts. Enjoy.

Coconut Pie

Buttery, crumbly home-made shortcrust pastry, encasing a luscious, creamy coconut filling – it’s pure indulgence. It just dissolves on the tongue and the taste is just divine.

A great project for a rainy afternoon, it’s not hard to make this pie. It makes for a lovely home-made gift though I love to serve it with coffee after a meal.

It was my sweet tooth that took me to the kitchen initially and though I love cooking with vegetables and savoury ingredients, I must admit that these sweet treats are my absolute favourites.

20190929_122501-01

Warm from the oven, rich and velvety – what could be more comforting than a pie?

20190929_122948-01

This recipe makes an 8 inch pie.

20190929_123236-01

PREP: 40 minutes COOK TIME: 20-30 minutes

Ingredients

  • 11/2 cups flour
  • ½ tsp salt
  • ½ cup butter
  • 3-4 tbsp cold water
  • 1 large coconut, grated
  • 11/2 cups sugar
  • 2 tbsp water
  • 2 eggs, beaten
  • 60 gms butter

Preheat the oven to 180 C.

Grease an 8 inch pie pan or use a non-stick pie pan.

Sift the flour with the salt. Cut the butter into the flour until it resembles breadcrumbs. Add the cold water and mix gently until the dough comes together and can be shaped into a ball. Cover with cling film and rest for 30 minutes in the refrigerator.

Roll the pastry on a floured surface about an eighth of an inch thick. Line the pie pan and bake blind until the pastry is lightly golden. Set aside to cool.

For the filling, mix the coconut, sugar and water in a pan and boil gently for 15 minutes. Remove from heat and add the eggs and butter. Scoop into the piecrust and bake for 10-15 minutes. Enjoy.

Sweet Coconut Dumplings

These rice flour dumplings or ‘modaks’ as they are called in India are specially made during the Ganesh festival. There are many fillings that can be made, both sweet and savoury. However, they taste so good that I make it often. The one featured here contains coconut and jaggery.

Jaggery is a traditional cane sugar consumed in India. It is loaded with antioxidants and minerals, contains iron and folate, activates the digestive enzymes and acts as a detox.

The most important thing is to knead and portion the rice flour when it is hot and the dough should be kept covered with a damp cloth until all the dumplings are formed and is ready for the steamer. Rice flour from an Indian grocery store will be ideal for these dumplings.

The mould for the dumplings is available on Amazon. You can also roll it out into a circle and fold into a semi-circle after the filling is placed. Use a little water to dampen the edges and seal the edges with a pizza cutter.

This recipe makes about 20 dumplings.

20190902_132104-01

PREP: 1 hour COOK TIME: 10 minutes

Ingredients

  • 2 cups rice flour
  • 2 cups water
  • 1 tsp ghee
  • 1 tsp salt

Filling

  • 2 cups coconut, grated
  • 1 cup jaggery
  • 1 tsp cardamom powder
  • 2 tbsp water

Instructions

Heat the jaggery with the water in a pan and stir until the sugar dissolves. Strain the liquid and put it back on the heat. When the mixture begins to boil and becomes frothy, add the grated coconut and stir until the water is absorbed and the filling becomes sticky. Add the cardamom powder and set aside to cool.

To make the rice flour covering, bring the two cups of water, salt and ghee to a rolling boil. Remove from heat and add the rice flour. Mix well. Cover and set aside to cool for about 10-15 minutes. The mixture will be crumbly. When the mixture is still hot, knead it until you have a smooth dough, using a little water if necessary. Divide it into 20 portions, rolling each portion into a ball. Cover with a damp cloth.

Oil the mould with a little ghee and stuff the rice ball into it. Spread it around the mould evenly and allow some of the dough to stick out of the mould. Place a tablespoon of the coconut stuffing inside. Seal the dumpling with the extra dough that is available. Make all the dumplings in the same manner, keeping the dough and the dumplings covered with a damp cloth until they are ready to be steamed.

Bring water to a boil and place the dumplings in a steamer for 10 minutes. Remove the steamer from the heat and let the dumplings sit for a while before taking them out of the steamer. Enjoy!

Rainbow Frittata with Coconut Cream

Fresh, light and delicious – this frittata ticks all the boxes. Easy to prepare with ingredients that anyone more or less has in their pantry. The plus is the high content of fibre and protein.

This is especially important for people of all ages, who have greater nutritional needs. The combination of lentils with veggies, eggs, cheese and coconut make it a remarkably healthy dish. You might want to skip the take-out and prepare this tasty dish instead.

I got this recipe from a book called ‘Cooking Vegetarian with Flair’. However, I have made a few changes to it. The addition of the spices make it more tasty.

IMG-20190619-WA0029

I used the packaged sweetcorn kernels and also extracted the coconut cream from freshly grated coconut. The mung dal helps to set the frittata and the eggs give it an airy softness.

The benefits of coconut are widely known and the flavoured coconut cream is the perfect combination.

Rainbow Frittata with Coconut Cream

Ingredients

  • ¼ cup dried yellow mung dal, soaked in water overnight
  • 3 eggs
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 2 potatoes, peeled and grated
  • 2 carrots, grated
  • 2 Zucchini, grated
  • 125 gms sweetcorn kernels
  • 3 tbsp fresh coriander, chopped
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • 100 gms Cheddar cheese, grated
  • Salt and Pepper to taste

Coconut Cream

  • 125 ml coconut cream
  • 1 tbsp lemon juice
  • 2 tbsp fresh mint, chopped

Instructions

Drain the mung dal and place in food processor or blender with eggs and process until smooth. Place the mixture in a large mixing bowl.

Heat 1 tbsp oil in a fry-pan and cook the onion gently for 3-4 minutes. Add potatoes, carrots and zucchini and cook, stirring for 5 minutes until the vegetables soften and they are fairly dry. Add the vegetables to the mung dal mixture along with the sweetcorn and fresh coriander. Mix and season to taste with salt, pepper, turmeric, cumin and chilli powder.

Heat the remaining oil in a large fry-pan, add the vegetable mixture and sprinkle with cheese. Cook over a low heat for 5-8 minutes or until just firm, shaking the pan occasionally to ensure that the frittata does not stick. Place the pan under a preheated grill for 3 minutes or until the frittata is browned on top.

To make cream, place the coconut cream, lemon juice and mint leaves in a screw-top jar and shake well to combine. Invert the frittata onto a plate, cut into wedges and serve with coconut cream.