Perfect Recipe

Coconut White Chocolate Oatmeal Cookies
About 2 dozen cookies

Ingredients:

2 cups sweetened flaked coconut
1/3 cup oil
1 cup bread flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
3/4 cup old fashioned oats (I lightly toasted mine in the oven for 10 minutes)

Directions:

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Process coconut and oil in a food processor until very finely ground.

In a medium bowl, sift together bread flour, cake flour, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together ground coconut and sugar until well combined. Beat in vanilla and eggs until combined – about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in white chocolate chips and oats until well combined.

Chill dough in refrigerator or freezer for 20 minutes or until firm. Using a cookie scoop, place scoops of dough onto cookie sheets. Bake 12 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool.

Chocolate Cake with Coconut Filling

Ingredients:

Topping:

300g heavy cream
50g dark chocolate

Coconut Filling:

3 egg whites
1/2 cup sugar
300g heavy cream
2 cup grated coconut

Chocolate Filling:

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter

Cake:

1/2 cup of butter
1-1/2 cup of sugar
6 eggs
1/2 cup of milk
1-1/2 cup of all-purpose flour
1 cup cocoa powder
1/2 tbsp baking powder

Syrup:

1/2 cup milk
2 tbsp coconut milk

Directions:

Topping:
In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate. With a whisk, stir until chocolate is completely melted and mixture is smooth.

Coconut Filling:
In a saucepan over low heat, heat egg white with the sugar, for about 3 minutes butter, stirring to dissolve the sugar (without let it boil). Remove from heat and transfer to the mixer, beat on medium-high speed until it cools to body temperature and until the mixture is very smooth(meringue). Add the heavy cream and the grated coconut and gently fold. Refrigerate until needed.

Chocolate Filling:
In a heavy saucepan, mix the condensed milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). This should take 10-12 minutes.The longer you leave it to boil, the thicker it gets.

Cake:
Preheat oven to 350ºF/180ºC. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, the chocolate powder, milk, baking powder and use a spoon to mix the ingredients. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8inch greased round pan. Bake for 30 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread half the coconut filling evenly on top of the layer. Top with a second layer of cake. Spread the chocolate filling evenly over it. Top with the third layer and spread the remaining coconut filling. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the chocolate frosting or use fondant icing. Led to the refrigerator until serving .time.

Orange Cake with Coconut Filling

Ingredients:

Cake:
4 eggs (separeted)
2 cups sugar
1 cup orange juice
2 cups all-purpose flour
1 tbsp baking powder

Filling:
1 can sweetened condensed milk
2 tbsp butter
1 tsp corn starch
200ml coconut milk
100 g grated coconut
150g whipping cream

Topping:
300 ml heavy cream
2 tbsp sugar
Orange zest

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the orange juice, the flour and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Filling:
In a saucepan over medium heat, heat the condensed milk, butter, grated coconut and the corn starch dissolved into the coconut milk. Beat with a whisk until the mixture thickens. Let it cool.

Topping:
Beat the heavy cream with the sugar until it forms peaks.

To Assemble the Cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut the cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread the filling evenly on top of the layer.Top with a second layer of cake. Spread the the topping evenly over the entire cake. Led to the refrigerator until serving time. Decorate with orange zest.

Strawberry and Coconut Bonbon

Ingredients:

20 strawberries without leaves and stems;
1 can sweetened condensed milk;
1/2 tbsp butter;
3 tbsp grated coconut;
500 g dark chocolate;

Directions:

In a saucepan over medium heat, heat the condensed milk, butter and the coconut. Beat with a whisk until the mixture thickens. Cover the strawberries with the saucepan mixture and reserve.

Melt the chocolate in double boiler, dip the strawberries into the hot chocolate mixture. Use a wooden pick to dip the bonbon. Place on aluminum foil to dry into the refrigerator.

Coconut Cake with Dulce de Leche Filling

Ingredients:

Cake:

1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/2 tsp vanilla essence
4 large eggs
1 1/3 cups all purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 cup + 2 tbsp coconut milk

Syrup:

2 tbsp sugar
2 tbsp water
2 tbsp Malibu

Filling:

1/2 cup milk Dulce de leche

Glaze:

1 egg white
175g confectioners’ sugar
1 tbsp lemon juice
1/4 tsp cream of tartar
2 tbsp Malibu
Grated coconut

Directions:

Cake:
Preheat the oven to 180ºC/350ºF. Lightly oil and flour the sides of two 9×2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.
In a large mixing bowl whisk the sugar with the butter until mixture is smooth. Continue mixing, and add the eggs one by one. Add the vanilla essence.In a separate, large mixing bowl, sift together the flour, cornstarch, baking soda and baking powder. With a spoon, fold dry mixture into the egg mixture to combine completely, until mixture is smooth. Add the coconut milk, mixes until it is uniform and divide cake batter evenly between 2 cake pans. Bake for 25 minutes, or until they are slightly golden. Cool cakes for 15 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Syrup:
In a saucepan over medium heat, heat the ingredients just under boiling point until the sugar it has dissolved. Let it cool. Brush the tops of the cakes with the syrup.

To Assemble the Cake:
Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread the filling evenly on top of the layer, leaving 0,5-1cm of edge. Top with the second layer of cake. hill in the refrigerator while you prepare the glaze.

Glaze:
Beat the egg white until it forms peaks, and then add half of the sugar. When the mixture have grown a little, add the remaining sugar slowly and the others ingredients. Beat until it reaches a firm consistency of meringues. Remove the cake of the refrigerator. Spread the entire cake with the glaze and sprinkle some grated coconut. Led to the refrigerator until serving time.