Coconut is an ingredient that can be made the most of. It can be enjoyed in liquid or solid form, in addition its properties are so wide that are not only exploited by the gastronomic industry, but also the cosmetics.
Its rich smell and flavor make it the tropical fruit par excellence and, although there are different varieties, we will focus on the most commercial of them. Today we share three recipes, some easier than others, so you can enjoy all the flavor that this fruit has for you.
COCONUT CAKE
Ingredients
- 190 grams of butter
- 400 grams of white sugar
- 400 grams of flour 0000
- 4 large eggs
- 1 tablespoon of baking powder
- ½ teaspoon of Baking Soda
- ¼ teaspoon of salt
- 250 ml of Coconut Cream
- 1 teaspoon of coconut essence
- ½ cup grated coconut
- 2 tablespoons of sunflower oil
Coconut cream or bitumen
- 220 grams cream cheese
- 440 grams of icing sugar
- 100 grams of unsalted butter
- 120 ml of milk cream
- 1 teaspoon of coconut essence
Preparation
With the help of a strainer, sift the flour together with the bicarbonate of soda and the baking powder all together. In a container place the sugar, salt and butter that must be at room temperature and beat for 8 minutes, then add the eggs one by one and then the coconut essence. When the mixture forms a point of letter, incorporate half of the flour mixture little by little and beat at low speed.
Then add the coconut cream, the oil, the rest of the flour and finally the grated coconut. Grease an 18 cm diameter mold and pour the mixture. Bake at 170 C for 45 minutes or until cooked through. With the help of a sieve, sift the icing sugar and add the cold butter until integrated, then add the essence of coconut and the very cold milk cream. Beat, for 5 minutes or until thickened; finally add the cream cheese and beat again until integrated. For the final assembly, cut 3 layers of the cake, fill with the cream and cover the entire surface with the same cream. Decorate with plums and let cool for 2 hours before consuming.
Tip: You can place a little dulce de leche between each layer in addition to the cream, that will give it a very special touch.
COCONUT BRIGADEIROS
INGREDIENTS
• 1 teaspoon of unsalted butter
• 1 can of condensed milk
• 50 grams of grated coconut (for the mixture)
• 100 grams of grated coconut (to coat)
PREPARATION
Place the butter in a medium saucepan and melt over low heat. Add the condensed milk stirring constantly, taking care not to burn it on the bottom, add the grated coconut and cook until it thickens and comes off the bottom, it takes around 15 minutes. Let cool to room temperature and then place in the fridge until completely chilled. Take portions with a spoon, form balls the size of a truffle, roll them in the extra grated coconut and place in the cupcake liners. Keep in the freezer until serving.
COCONUT COOKIES
Ingredients
- 120 grams of butter
- 100 grams of white sugar
- 100 grams of brown sugar
- 1 egg
- 1 Teaspoon vanilla extract
- ½ teaspoon of salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 160 grams of flour 0000
- 90 grams of oatmeal
- 40 grams of dried coconut
Preparation
Mix the softened butter together with the two types of sugar, this can be done in a blender or with a silicone spatula. When the mixture is creamy add the vanilla and the egg. Beat vigorously until well combined. On the other hand, in a bowl mix the rest of the dry ingredients so that they are well distributed. Then add the dry ones to the butter mixture. Stir well until integrated. When the dough is ready, with the help of a normal or ice cream spoon, take portions and place them on a tray covered with waxed paper and flatten the balls slightly. Bake at 180°C for 10 minutes. The oven should be hot when you put the cookies in. Let cool before eating.
Coconut is an ingredient that can be made the most of. It can be enjoyed in liquid or solid form, in addition its properties are so wide that are not only exploited by the gastronomic industry, but also the cosmetics.
Its rich smell and flavor make it the tropical fruit par excellence and, although there are different varieties, we will focus on the most commercial of them. Today we share three recipes, some easier than others, so you can enjoy all the flavor that this fruit has for you.
COCONUT CAKE
Ingredients
- 190 grams of butter
- 400 grams of white sugar
- 400 grams of flour 0000
- 4 large eggs
- 1 tablespoon of baking powder
- ½ teaspoon of Baking Soda
- ¼ teaspoon of salt
- 250 ml of Coconut Cream
- 1 teaspoon of coconut essence
- ½ cup grated coconut
- 2 tablespoons of sunflower oil
Coconut cream or bitumen
- 220 grams cream cheese
- 440 grams of icing sugar
- 100 grams of unsalted butter
- 120 ml of milk cream
- 1 teaspoon of coconut essence
Preparation
With the help of a strainer, sift the flour together with the bicarbonate of soda and the baking powder all together. In a container place the sugar, salt and butter that must be at room temperature and beat for 8 minutes, then add the eggs one by one and then the coconut essence. When the mixture forms a point of letter, incorporate half of the flour mixture little by little and beat at low speed.
Then add the coconut cream, the oil, the rest of the flour and finally the grated coconut. Grease an 18 cm diameter mold and pour the mixture. Bake at 170 C for 45 minutes or until cooked through. With the help of a sieve, sift the icing sugar and add the cold butter until integrated, then add the essence of coconut and the very cold milk cream. Beat, for 5 minutes or until thickened; finally add the cream cheese and beat again until integrated. For the final assembly, cut 3 layers of the cake, fill with the cream and cover the entire surface with the same cream. Decorate with plums and let cool for 2 hours before consuming.
Tip: You can place a little dulce de leche between each layer in addition to the cream, that will give it a very special touch.
COCONUT BRIGADEIROS
INGREDIENTS
• 1 teaspoon of unsalted butter
• 1 can of condensed milk
• 50 grams of grated coconut (for the mixture)
• 100 grams of grated coconut (to coat)
PREPARATION
Place the butter in a medium saucepan and melt over low heat. Add the condensed milk stirring constantly, taking care not to burn it on the bottom, add the grated coconut and cook until it thickens and comes off the bottom, it takes about 15 minutes. Let cool to room temperature and then place in the fridge until completely chilled. Take portions with a spoon, form balls the size of a truffle, roll them in the extra grated coconut and place in the cupcake liners. Keep in the freezer until serving.
COCONUT COOKIES
Ingredients
- 120 grams of butter
- 100 grams of white sugar
- 100 grams of brown sugar
- 1 egg
- 1 Teaspoon vanilla extract
- ½ teaspoon of salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 160 grams of flour 0000
- 90 grams of oatmeal
- 40 grams of dried coconut
Preparation
Mix the softened butter together with the two types of sugar, this can be done in a blender or with a silicone spatula. When the mixture is creamy add the vanilla and the egg. Beat vigorously until well combined. On the other hand, in a bowl mix the rest of the dry ingredients so that they are well distributed. Then add the dry ones to the butter mixture. Stir well until integrated. When the dough is ready, with the help of a normal or ice cream spoon, take portions and place them on a tray covered with waxed paper and flatten the balls slightly. Bake at 180°C for 10 minutes. The oven should be hot when you put the cookies in. Let cool before eating.
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