26073655 luscious coconut desserts

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Text of 26073655 luscious coconut desserts

  • c oc o n u td e s s e rts

    Luscious

    by lori longbothamPhotographs by lucy schaeffer

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    Toasted, sugared, creamy, or crunchy, noth-ing treats like a coconut dessert. Luscious Coconut Desserts gives you more than 50 recipes featuring coconut as the star ingredient.

    Author Lori Longbotham brings her unmatched enthusiasm for coconut to this parade of cakes, tarts, cookies, custards, sauces, and candies. Look no further for the perfect coconut cream pie recipe: her Classic Toasted Coconut Cream Pie is quintessential. Want to get your teeth into some chewy, sweet coconut quickly? Whip up a plate of Big Coconut Macaroons. German Chocolate (Not) Cupcakes boast the perfect proportion of moist cake to chunky dark chocolate and coconut-studded frosting.

    Strike out and try your hand at a special treat that goes beyond the beloved usual repertoire. From Coconut and Lemongrass Crme Caramel to Coconut and Pistachio Baklava, and the elegant Luscious Coconut and Mango Pavlova, discover a wide range of sumptuous tropical treats. Includ-ing guidelines for how to choose and open a coconut and a list of foods that pair beautifully with coconut, from lychees to pecans to pandan leaf, Luscious Coconut Desserts will satisfy even the most diehard coconut nut.

    lori longbotham is a former food editor for Gourmet magazine and regularly contributes articles to a variety of

    food and womens magazines, including Good Housekeeping,

    Food & Wine, Martha Stewart Living, and the New York

    Times Magazine. She has also worked as a caterer and chef.

    Loris previous cookbooks include Luscious Lemon Desserts,

    Luscious Chocolate Desserts, Luscious Berry Desserts, and

    Luscious Creamy Desserts, all from Chronicle Books. She

    lives and bakes in Jackson Heights, New York. For more

    about Lori, visit www.lorilongbotham.com.

    lucy schaeffer is a New Yorkbased photographer. Her work for Chronicle Books includes Lobels Meat Bible.

    also available

    jacket design by andrew schapiro

    manufactured in china

    www.chroniclebooks.com

    Love coconut? lu c k y yo u :

    t h i s b o o k b r i n g s a co co n u t pa r a d i s e i n to yo u r k i tc h e n .

    classic toasted coconut cream pie

    luscious coconut layer cake

    pineapple-coconut-ginger upside-down cake

    coconut chocolate bars

    coconut and chocolate marble pound cake

    bittersweet chocolate and coconut tart

    coconut crme brle tart

    coconut and raspberry cream puff gteau

    big coconut macaroons

    coconut and lemongrass crme caramel

    coconut-caramel popcorn

    creamy coconut bread pudding

    deep dark chocolate, coconut, and ginger brownies

    ginger beer ice cream float

    coconut and pistachio baklava

    $19.95 u.s.

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    LusciousCoconut_EXT_Jacket.indd 1 11/18/09 11:08:12 PM

  • luscious coconut desserts 33cakes

    Bake for 1 hours, or until the topping is dark 5. golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

    Run a table knife around the edge of the pan and 6. remove the side of the pan. Serve the cake cut into wedges (remove the parchment paper after slicing).

    coconut, almond, and lime macaroon cake . . . continued

    To make the cake: Position a rack in middle of the 1. oven and preheat the oven to 350F. Generously butter and flour two 8-by-2-inch round cake pans.

    Whisk together the flour, baking powder, and salt 2. in a medium bowl.

    Beat the sugar, butter, and lime zest with an elec-3. tric mixer on medium-high speed in a large deep bowl until light and fluffy. Add cup of the milk and beat just until blended. Reduce the speed to low and add the flour mixture alternately with the remaining cup milk in two batches, scraping down the sides of the bowl as necessary and beat-ing just until blended.

    Beat the egg whites with clean beaters on medium 4. speed in a large deep bowl just until foamy. Add the cream of tartar, increase the speed to medium-high, and beat just until the egg whites hold stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites.

    Divide the batter evenly between the prepared 5. pans and smooth the tops with a rubber spatula.

    cake

    2 13 cuPs cake flour (not self-rising)

    2 34 teasPoons baking Powder14 teasPoon salt

    1 34 cuPs sugar 34 cuP (1 12 sticks) unsalted butter, at rooM teMPerature

    1 12 tablesPoons finely grated liMe zest

    1 cuP wHole Milk

    5 large egg wHites, at rooM teMPerature

    14 teasPoon creaM of tartar

    1 fresH coconut

    luscious coconut and Mango curd (Page 134)

    1 14 cuPs Heavy (wHiPPing) creaM

    2 tablesPoons confectioners sugar

    I love a tall layer cake, and this one is very pretty. It does take some time to prepare, but you can do much of the work in advance. Make the curd and toast the coconut, then bake the cake early in the day and put it together at the last minute. If you are pressed for time, instead of fresh coconut, you can use about 2 12 cups sweetened flaked coconut to coat the cake, but the result will be sweeter.

    layer cake wIth coconut and mango curd, coconut, and cream

    Continued

    cooks note:turbinado is pure raw cane sugar with large brown crystals and a delicate molasses flavor. if you finely grind the sugar, it will give you a smooth, glass-like top.

    serves 10 to 12

    LusciousCoconutDesserts_INT.indd 32-33 11/18/09 11:08:57 PM

  • luscious coconut desserts 35cakes

    layer cake with coconut and mango curd . . . continued

    Bake for 35 to 40 minutes, until a toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. (Leave the oven on if you are planning to toast the coconut, and adjust the racks so they are in the upper and lower thirds of the oven.) Run a table knife around the sides of the pans, and carefully turn the cakes out onto the racks to cool completely.

    Meanwhile, open the coconut, remove the meat 6. from the shell, and remove the peel with a vegetable peeler (see page 9). Rinse the coconut and dry with paper towels. Cut enough coconut into ribbons with a vegetable peeler (see page 10) to measure 2 cups (reserve the remaining coconut for another use). If you want to toast the coconut, follow the directions on page 10.

    Cut each cake into two layers with a long serrated 7. knife. Place one cake layer on a serving plate. Spread with one-third of the coconut and mango curd, spreading it to about inch from the edges. Repeat with two more cake layers and top with the fourth layer.

    Beat the cream with an electric mixer on medium-8. high speed in a large deep bowl until it holds soft peaks when the beaters are lifted. Add the confec-tioners sugar and beat until the cream holds stiff peaks when the beaters are lifted.

    Frost the top and the sides of the cake with the 9. whipped cream. Using your palms, press some of the coconut onto the sides of the cake and cover the top with the remaining coconut. Serve imme-diately, cut into wedges.

    LusciousCoconutDesserts_INT.indd 34-35 11/18/09 11:08:59 PM

  • luscious coconut desserts 35cakes

    layer cake with coconut and mango curd . . . continued

    Bake for 35 to 40 minutes, until a toothpick inserted in the centers comes out clean. Cool in the pans on wire racks for 10 minutes. (Leave the oven on if you are planning to toast the coconut, and adjust the racks so they are in the upper and lower thirds of the oven.) Run a table knife around the sides of the pans, and carefully turn the cakes out onto the racks to cool completely.

    Meanwhile, open the coconut, remove the meat 6. from the shell, and remove the peel with a vegetable peeler (see page 9). Rinse the coconut and dry with paper towels. Cut enough coconut into ribbons with a vegetable peeler (see page 10) to measure 2 cups (reserve the remaining coconut for another use). If you want to toast the coconut, follow the directions on page 10.

    Cut each cake into two layers with a long serrated 7. knife. Place one cake layer on a serving plate. Spread with one-third of the coconut and mango curd, spreading it to about inch from the edges. Repeat with two more cake layers and top with the fourth layer.

    Beat the cream with an electric mixer on medium-8. high speed in a large deep bowl until it holds soft peaks when the beaters are lifted. Add the confec-tioners sugar and beat until the cream holds stiff peaks when the beaters are lifted.

    Frost the top and the sides of the cake with the 9. whipped cream. Using your palms, press some of the coconut onto the sides of the cake and cover the top with the remaining coconut. Serve imme-diately, cut into wedges.

    LusciousCoconutDesserts_INT.indd 34-35 11/18/09 11:08:59 PM

  • 69cookies

    Position a rack in the middle of the oven and 1. preheat the oven to 350F. Line two large heavy baking sheets with silicone baking mats. Set out a large rolling pin.

    Stir together the coconut, sugar, eggs, flour, and 2. salt in a medium bowl. Refrigerate the batter for 10 minutes.

    Drop a scant 2 tablespoons batter onto one baking 3. sheet and spread into a 5-inch circle with a small offset spatula, making sure there are no holes in the batter. Make three more circles on the baking sheet. Even the edges as necessary with the spatula.

    Bake, turning the baking sheet around halfway 4. through, for about 12 minutes, until the edges are golden brown