COCONUT CAKE WITH 7-MINUTE FROSTING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
- Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
- For the frosting:
- Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
- Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
ALTON BROWN'S COCONUT MILK & CREAM
I remember watching this on an Alton Brown show, on Food Network awhile ago, and after not really being able to find a good coconut milk/cream recipe on Zaar I decided to post this. I'm just making it today, so I have my fingers crossed!
Provided by Mamafox61
Categories Coconut
Time 1h25m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
- For the milk:
- Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.
- Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
- For the cream:
- Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
Nutrition Facts : Calories 1260.4, Fat 114.6, SaturatedFat 100.4, Cholesterol 19.7, Sodium 208.1, Carbohydrate 53.7, Fiber 27.7, Sugar 25.4, Protein 21.4
ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING
Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.
Provided by The Savory Truffle
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
- Whisk together flour, baking powder and salt.
- Combine coconut milk and cream in a separate bowl.
- Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
- Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
- In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
- Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
- Place on center rack and bake about 40 minutes or until light golden brown.
- Cool in pans for ten minutes and then cool completely on a wire rack.
- Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
- Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
- Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
- Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
- Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
- Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.
ALTON BROWN CHIA PUDDING RECIPE
Alton brown one of the famous chefs in the Food-network show makes this chia pudding a little bit different and easy at the same time. Once the original chia pudding uses milk, Alton Brown uses warm water instead of milk or cream. The warm water helps the chia pudding become lighter and with maple syrup instead of honey or sugar powder.
Provided by Imen Dridi
Time 2h15m
Number Of Ingredients 7
Steps:
- First, put about 2 cups in the microwave for about 2 min until warm.
- Place 1 cup of cacao powder in a blender with 1 cup of warm water and blend at high speed for about 1 minute.
- Add the maple syrup, chia seeds, avocado, vanilla extract, and a pinch of salt to the cocoa mixture.
- Add the remaining warm water to the blender and blend them all on high speed for 1 minute.
- Slow down the speed to medium and add the coconut oil slowly with the blender still running.
- Increase the blender speed to high and continue to blend for 1 minute more.
- You will notice that the mixture becomes smooth, then stop blending and pour the mixture into a resealable container.
- Place the chia pudding in the fridge and chill for at least 2 hours.
- The pudding will continue to set up as it cools.
- You can also pour the pudding into individual serving containers then cover with plastic wrap and chill them.
- Top with your favorite fruits or candy and serve.
Nutrition Facts : Calories 200 cal
COPYCAT ALTON BROWN DAIRY FREE HOT COCOA MIX RECIPE
Steps:
- In a bowl, mix together the powdered sugar, cocoa, powdered milk, vanilla and cornstarch until combined well.
- store mix in an airtight container and label.
- To make: Mix 2 1/2 tablespoons of mix into one cup of hot water or non dairy milk. Whisk until smooth. Top with chocolate chips, marshmallows, and/or whipping cream if desired.
COCONUT MILK AND CREAM
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 1/2 cup each milk and cream
Number Of Ingredients 5
Steps:
- For the milk:
- Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
- For the cream:
- Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
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- Divide the dried fruit evenly between four 8-to 10-ounce jars then add a third of a cup of oats to each, along with 1 1/2 teaspoon flaxseed meal, 1/2 teaspoon chia seed, and a pinch of both cinnamon and salt.
- Whisk together the coconut milk, almond milk, maple syrup, and vanilla extract in a large measuring cup, then divide between the jars.
- Lid the jars tightly and shake vigorously to combine. Refrigerate overnight or for up to 1 week. Serve right out of the jar, topped with the toasted coconut.
COCONUT MILK AND CREAM - ALTON BROWN
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- Open the coconut: Heat oven to 375ºF. Place the coconut onto a folded towel set in a large bowl. Find the 3 eyes on 1 end of the coconut and, using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to 1 week. Place the coconut onto a half-sheet pan and bake in the oven for 15 minutes. When finished cooking, the coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2- to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
- For the milk: Place 1/2 cup of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
- For the cream: Repeat the same procedure as above, using the remaining 1 cup of freshly grated coconut.
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