coconut – Sweet Tooth Experiments

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Posted on August 15, 2020 Posted in Cakes .

Chocolate Coconut Shortbread Cake with Milo Custard Frosting

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

This recipe came off the back of a range of shortbread biscuit making experiments of different flavours. Though chocolate and coconut are not unusual favour pairings, in general, as a shortbread they were an interesting bake, though not interesting enough to post online.

I wanted to turn the biscuit base recipe into layers, and to this also add in a few other complimentary flavours into the mix.

Upon exploring the pantry, a few ingredients peaked by interest, in which I wanted to make some sort of second layer to the shortbread base…maybe a slice…maybe icing…I trialled a few combos and landed on the random milo, vanilla and custard powder with choc ganache (I had in a jar left over from a previous bake).

Once I combined the ingredients and made a frosting, I decided to jazz it up a bit by piping it. As the shortbread looked a bit bland I built layers of it with the icing until the size was cake like and a layered shortbread cake was formed.

I originally didn’t make this for this site, thinking it would not be good enough but I changed my mind as soon as I cut a slice! Then another…then another…always a giving sign of a great bake!

Ingredients:

Shortbread:

200g butter, softened
210g caster sugar
1 egg
240g plain flour
45g cocoa powder
1 tsn vanilla essence
30g desiccated coconut, toasted

Frosting:

240g butter, softened
170g icing sugar
145g milo
60g custard powder
2 tsn vanilla essence

Extra:

Chocolate ganache
Desiccated coconut, toasted

Method:

Using electric beaters whisk the butter and sugar for 5 minutes until pale and fluffy.
Add the egg and beat until just combined.
Add the flour, cocoa, vanilla and desiccated coconut beating on low until the mix is combine.
Place the mix onto a lightly floured surface and knead into a ball.
Using a rolling pin roll the dough to 4mm thick.
Using a 15cm plate, place the plate onto the dough, bottom side up and trace around the plate with a knife cutting out a 15cm circle.
Repeat cutting out the disc shape 2 more times, kneading the dough into a ball and re-rolling out again with the rolling pin if needed.
Lay out a large baking tray with baking paper and place the 3 disks onto the tray.
Place the tray in the fridge, covered with cling wrap for 30mins.
Preheat the oven to 180c degrees and bake the disks in the oven for 15 minutes or until golden brown.
Set the disks aside to cool completely.
To make the frosting, place all the ingredients in a bowl and beat with electric beaters on high until pale and creamy.
Place the frosting in a piping bag fitted with a circle 1cm nozzle.
Place 1 shortbread disk onto a plate and using 1/3rd of the frosting pipe large dots of the frosting on the disk starting from the middle and going outwards.
Drizzle the frosting with some chocolate ganache and place the second biscuit disk onto of the frosting, repeat with an other 1/3rd of the frosting.
Drizzle the frosting with some chocolate ganache and place the last biscuit disk onto of the frosting and repeat piping with remaining frosting.
Finish by drizzling ganache and sprinkle extra desiccated roasted coconut.

Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

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Chocolate Coconut Shortbread Cake with Milo Custard Frosting recipe

Pandan Lemon Vanilla and Coconut Cake

Posted on August 8, 2020 Posted in Cakes .

Pandan Lemon Vanilla and Coconut Cake

A friend challenged me with baking with Pandan. Sounds simple…trialling the ingredient with a range of flavour combos and deciding on one (if any) that taste amazing…but it wasn’t as simple as that. After trialling combos and experimenting with the quantity of the ingredients I landed on Pandan, lemon (zest and juice), vanilla and 2 types of coconut (milk for richness and desiccated for texture).

Then came the hard part, slices, lamingtons and macarons were produced. The lamingtons were too dense, macarons too sweet and the slice too boring. The following week I experimented again with a cake and cupcakes. The cake turned out moist, rich and delicious in flavour. It may have taken 2 weekends, but I believe I conquered Pandan baking!

Pandan Lemon Vanilla and Coconut Cake

Ingredients:

40g desiccated coconut, toasted
300ml coconut milk
2 tsn vanilla essence
1/2 tsn coconut essence
190g butter
1225g brown sugar
3 eggs
225 cups self raising flour
1/4 tsn salt
1 tsn lemon zest

Filling:

100g coconut oil
150g butter
150g icing sugar
1 + 1/2 tsn pandan syrup
1 tsn vanilla essence
1 + 1/2 tsn lemon zest

Icing:

180g icing sugar
120g butter
1 tsp vanilla essence
1 tsn lemon zest
1 tbsp lemon juice

Extra:

Desiccated coconut, toasted

Method:

Preheat oven to 160c. Line a 25cm base cake tin with baking paper.
Combine the desiccated coconut, milk and essence in a bowl. Mix and leave for an hour to soak together.
Beat butter and sugar until creamy and pale.
Add eggs, one at a time beating in between each addition.
Beat the flour and coconut mix into the butter mix for 10 seconds on low or until just combined.
Pour batter into the cake tin and bake for 50 minutes, or until skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a cooling rack.
Make the filling by microwaving the coconut oil in a bowl until just melted.
Add the remaining filling ingredients and beat with electric beaters until creamy, pale and glossy.
Make the icing by beating all the ingredient for 5 minutes or until light and fluffy.
Cut the cake into 2 layers and place the filling in between the 2 layers of cake.
Coat the top and sides of the cake with the icing.
Finish with the extra desiccated coconut by sprinkling on the top of the cake and sides.

Notes:

The soaking is not essential, however does add to the texture and richness of the coconut in the cake.

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Knickerbocker Glory Cake

Posted on August 1, 2020 Posted in Cakes .

Knickerbocker Glory Cake

Knickerbocker Glory Cake recipe

Inspired by trying my first knickerbocker glory I loved the element of the variations of textures and flavour layers, therefore decided to turn the layered ice cream sundae dessert into a cake. This dessert if you’re not familiar with it is served in a large tall glass like you would see of milkshakes in the 1970’s. However unlike a milkshake this dessert traditionally contain ice cream, cream, fruit, and meringue.

Since its conception on 1920 there have been multiple adaptations and varying flavour inclusions, however this cake recipe I have invented is made off my favourite knickerbocker glory ingredient adaptions, being; Peanuts, strawberry, chocolate, coconut and vanilla.

Strawberry and vanilla as the base allows the mix of amazing flavours to bounce off and complement each other, producing a delectable taste.

Ingredients:

Cake:

215g butter, softened
180g caster sugar
1 tsn vanilla essence
1/2 tsn strawberry essence
3 eggs
320g strawberry jam
320g self-rising flour

Peanut Icing:

30g butter, softened
¼ cup peanut butter
1 cup icing sugar
10ml milk

Chocolate Icing:

150g butter, softened
1 cup icing sugar
30g cocoa powder
10ml milk

Extras:

30g desiccated coconut, roasted
40g chopped peanuts, roasted

Method:

Preheat oven to 180c degrees and line a 30cm cake tin with baking paper.
Beat butter, vanilla essence, strawberry essence and sugar for 5 minutes or until creamy and pale with electric beaters.
Add the eggs one at a time, beating in between each addition.
Puree the jam in a food processor until smooth, leave aside.
Sieve the flour into the butter mix along with the strawberry jam puree. Beat with electric beats until just combine.
Pour the mix into the prepared cake tin and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Wait 5 minutes, then invert the cake onto a cake tray to cool completely.
Meanwhile make the peanut icing but placing all the ingredients on a bowl and beat with electric beaters until pale, set aside.
In another bowl beat the chocolate icing ingredients until pale, light and fluffy.
Cut the cake in half horizontally.
Spread the peanut icing on the bottom cake layer and place the 2nd layer on top.
Spread the chocolate icing on the top cake layer and sides.
Sprinkle with roasted coconut on the sides of the cake as well as roasted peanuts – serve and enjoy.

Pink Strawberry Almond Cake with Rosé Frosting

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Pandan Coconut Mango Sago Pudding

Posted on May 10, 2020 Posted in Pudding .

Pandan Coconut Mango Sago Pudding

Pandan Coconut Mango Sago Pudding recipe

For so long I have been experimenting with Pandan recipes ever since a friend challenged me to make a desert showcasing this ingredient.

I must say it was a harder challenge that I initially thought. I figured people through random ingredients my way with challenges all the time and I always come up trumps after numerous trial and error recipe attempts. This one though had me stumped – I was just not producing a recipe that was ticking the usual boxes.
I must have experimented with 6 different recipes from cakes, biscuits, ice-cream you name it as well as lots of different flavour combos from almond to pineapple to rice…

I finally landed on pudding, with the flavour combo of mango and roasted coconut.

As the pudding was going down the traditional route with Sago I wanted to modernise the recipe, whilst adding texture layers to the soft pudding pearls. To do this I used dried mango for some chewiness and broken plain sweet biscuits for the crunch.

The outcome, well it took me a looong time but I finally have a Pandan recipe that is scrumptiously satisfying.

Ingredients:

1 cup sago
250ml water
450ml coconut milk
½ cup brown sugar
3 tbsn desiccated roasted coconut
3 tbsn dried mango, diced
1 tsn Pandan paste
50g Arnott’s Nice biscuits, broken into small pieces

Method:

Pour the sago, milk and water into a pot on the stove, stir and leave for 30 minutes.
Put the pot on a medium heat and stir until the Sago has absorbed most of the liquid, is translucent and sticky.
Add sugar and the Pandan and stir to combine.
Spoon into a bowl and place in the fridge for 3 hours.
Get 4 glasses and spoon half the sago mix into the glasses evenly.
Sprinkle with half of the coconut, mango and crumbled biscuits.
Spoon the remaining sago mix into the glasses.
Top the glasses with remaining coconut, biscuit and mango.
Enjoy.

Pandan Coconut Mango Sago Pudding recipe

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Posted on September 29, 2019 Posted in Slice .

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

After recently going on a gut loving and IBS focused diet I have been consuming a lot more raw, natural, seeds, nuts, good fats and vegetables.

If you follow this blog you will know I have baked gluten free many many times as well as used dried fruit instead of sugar and vegetables as the base for my sweet recipes (with taste testers never realising).

This recipe incorporates the above as well as uses coconut oil, almonds and avocado to replace butter, cream and the need for flour.

This recipe is super easy, literally all ingredients thrown into a blender and spooned into a cake tin in the oven, then boom – a delicious slice.

To take this slice to the next level I have made a simple avocado based icing, that just like the cake is made by simply bending the ingredients together.

This slice is rich, decadent and satisfying, without any sign that it’s full of vegetables and fruit.

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Ingredients:

Slice:

200g eggplant, diced
130g 70% dark chocolate
60g coconut oil
80g almond meal (ground almonds)
70g dates, chopped
30g cocoa powder
¼ tsn salt
1 tsn vanilla essence
60g toasted desiccated coconut
3 eggs
1 tsn baking powder
½ tsn bi-carbonate of soda

Icing:

1 Avocado (seeded and peeled)
20g cocoa powder
20g 70% dark chocolate
20g coconut oil
20g rice malt syrup

Method:

Pre heat the oven to 170c and line a 20cm x 20cm cake tin with baking paper.
Place the eggplant in a bowl and microwave for 4 minutes or until the eggplant is steaming and soft.
Place the chocolate and oil in another bowl and microwave for 1 minute or until the oil is melted.
Remove the bowl from the microwave and stir until the mix is silky smooth and combine.
Place the almond meal, dates, cocoa powder and salt into a food processor and blitz until mix resembles fine breadcrumb texture.
Add the eggplant, chocolate mix, vanilla, coconut, baking powder, bi-carbonate of soda and eggs to the mix and blitz until well combine.
Spoon the mix into the prepared cake tin, flattening the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted into the center comes out clean.
Allow the slice to cool in the tin then place onto a cooling tray until cold.
Meanwhile place the icing ingredients into a food processor and blitz until smooth.
Spoon the icing mix into a piping bag fit with a star nozzle.
Cut the slice into pieces and pipe the icing onto each piece.
Enjoy!

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Coconut Lime and Peanut Bites

Posted on June 1, 2019 Posted in Truffles .

Coconut Lime and Peanut Bites

Coconut, lime and peanuts…when you say this combo to most people they envisage adding some soya sauce and chilli and ‘boom’ you have a homemade satay sauce!

So we know these flavors work together, who says that they need to only work together in a savoury sense. All 3 of these key ingredients are used in sweet dishes just as much as savoury.

I contemplated what format this sweet treat would work best in, a cake, slice, biscuits, flan, ice-cream, you name it. In the end I decided to play with a few options and ended up happiest with coconut lime and peanut balls.

These little treats are really moreish with a lovely lime tang, while the coconut adds a tropical undertone and the peanut butter brings it all together.

Ingredients:

240g plain sweet biscuits
45g desiccated coconut
220g condensed milk
4 tsn lime zest
60g peanut butter
1 tsn coconut essence
40g peanuts

Method:

Place the biscuits, coconut, milk, zest, peanut butter and essence in a food processor and blitz until a dough is formed.
Roll the dough into 25g balls.
Place the peanuts into the food processor until fine like breadcrumbs.
Roll the balls into the peanuts then place in the fridge for 1 hour to set.

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Festive Popcorn Honey Bark

Posted on March 30, 2019 Posted in Slice .

Festive Popcorn Honey Bark

This recipe was inspired by playing around with left over ingredients that I had in the cupboard from previous bakes that I wanted to turn into something. I hate wasting food and tend to buy quite a lot of ingredients in which I only use ¼ of for a recipe.

Therefore I decided to make my own version of ‘chocolate bark’, but instead of using chocolate as the base I would use caramel and instead of the usual nuts, seeds and dried fruits that go into ‘bark’, I opted for what I had in the cupboard.

I made 5 different varieties where this recipe I am posting was the star from the afternoon of experimenting.

Marshmallow, popcorn, coconut and white chocolate came close but it was the coconut, cranberry, orange, almond, popcorn and white chocolate recipe that was the tastiest.

Ingredients:

Popcorn mix:

40g popcorn, pre-popped and lightly salted
50g flaked coconut
50g cranberries, diced
1 tsn orange zest
40g roasted almonds, finely diced

Caramel:

40g butter
120g honey
160g sugar
1 tsn bi carbonate soda

Extra:

50g white chocolate

Method:

Line a 25cmx25cm slice tin with baking paper.
In a bowl place the popcorn, coconut, cranberries and zest, stir to combine.
In a saucepan place the butter, honey and sugar on a medium heat, stir until combine.
Turn heat to high until golden and thickened. You will know the caramel is done when you stir a spoon in the mix and place it in a cup of cold water, if the caramel is hard it’s ready.
Take off the heat and add ½ tsn of the bicarbonate soda to the mix and stir.
Add the almonds and stir.
Pour the caramel mix into the prepared tin, ensuring even distribution.
Working quickly sprinkle the popcorn mix over the caramel as evenly as possible and flatten with palms and fingertips to ensure the mix is in the caramel.
Place slice in the fridge to set for 15 minutes.
Meanwhile place the white chocolate over a double boiler and melt the chocolate.
Drizzle the melted white chocolate on the bark and place back in the fridge for 30 minutes or until the white chocolate is set.
Cut the bark into slices and enjoy.

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Chickpea Chocolate Coconut and Almond Cookies

Posted on February 16, 2019 Posted in Biscuits .

Chickpea Chocolate Coconut and Almond Cookies

I’ve made chickpea chocolate cake in the past, chocolate coconut slice, almond and chocolate cake, coconut and almond cupcakes….however I have never mixed these 4 flavors together. As they all taste like a dream with chocolate I thought there could be a combo potential.

So I decided to do some experimenting with these 4 flavors with biscuit variations. I looked at using butter vs. coconut oil, coconut flour vs. almond meal vs. rice flour, cocoa powder vs. chocolate, nil-chocolate biscuit dough, double chocolate biscuit varieties and the list goes on….

Suffice to say I made a few different batches that were slightly altered from the last.

This recipe I’m posting is the hands down winner. All flavors come out spectacularly. Even with the ‘gluten free’ component and legume inclusion they don’t taste ‘cardboard’ as some healthier versions of baking sometimes do.

So simple to make, literally throwing ingredients into a food processor and bake for 15 minutes and boom delicious biscuits at once!

Ingredients:

230g chickpeas (1 x 400g can, drained)
100g almond meal
100g brown sugar
40g coconut oil
1 tsn almond extract
1 egg
½ tsn baking powder
1/8^thtsn salt
40g desiccated coconut
80g roasted almonds
80g 70% dark chocolate, 80g extra

Method:

Pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
Place the drained chickpeas, sugar, oil, extract and egg into a food processor and blitz until smooth.
Dice the 80g chocolate and 80g almonds into small pieces.
Place the almond meal, baking powder, salt, coconut, diced chocolate and diced almonds into a bowl and stir until well combine.
Add the chickpea mix to the dry mix and stir until well combine.
Roll the dough mix into 20g sized balls and flatten well with the back of a fork onto the trays. Note they will not rise so you will want to flatten well.
Place the trays into the oven for 15 minutes to cook.
Allow the biscuits to set on the trays then move to a cooling rack until cooled.
Meanwhile place the remaining extra 80g chocolate into a shallow microwave proof bowl and heat in the microwave on medium, stirring every 30 seconds until the chocolate is melted and smooth.
Using a butter knife or spatula spread the melted smooth chocolate onto the bottom of the biscuit in a thin even layer.
Place biscuits chocolate side up onto the cooling tray until chocolate has set.
Enjoy!

Chickpea Chocolate Coconut and Almond Cookies

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Chickpea Chocolate Coconut and Almond Cookies

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Chickpea Chocolate Coconut and Almond Cookies

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Cauliflower Chocolate and Coconut Cake

Posted on November 23, 2018 Posted in Cakes .

Cauliflower Chocolate and Coconut Cake

Recently I have gone cauliflower rice crazy (the current fav is with stock, coriander, mint, olive oil, falafels and tahini paste…yum!). Why I bring this up…savory dishes weren’t my only thought for utilising the cauliflower rice.

You will know that I have made many cakes with grains and vegetables as a core base ingredient, from pumpkin, zucchini and potato, to millet, quinoa and polenta. As cauliflower is a new one for me I of course had to start experimenting with this veggie in a sweet bake.

Using a past quinoa recipe as a base I started to test and learn with flavour and ingredient variations.

To keep on the ‘healthy’ theme I opted for a ‘sugar free’ frosting where I took my sticky date pudding recipe, coping the date prep and blitz with a loooot of cauliflower, cocoa powder and a little coconut oil for richness.

This cake is so moreish, in fact most people that trialled this cake saw it as more satisfying than a mud cake, with a better texture, taste and product.

Cauliflower Chocolate and Coconut Cake

Ingredients:

Cake:

350g cauliflower
100ml plain yoghurt
100g coconut oil
180g brown sugar
2 eggs
250g self-raising flour
80g cocoa powder
1/8 tsn salt
1 tsn lemon juice
180ml coconut cream

Frosting:

40g cocoa powder
50g coconut oil
140g dates
70ml water
Pinch salt

Method:

Pre heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Cut the cauliflower into chunks. Place cauliflower into a bowl and cover with hot water.
Cook the cauliflower in the microwave until just soft, drain and leave aside to cool.
Place the yoghurt, oil and sugar into a bowl and beat with electric beaters until pale and fluffy.
Add the eggs one at a time, beating in between each addition.
In a separate bowl sieve the flour, cocoa and salt, stir to combine.
Place the cauliflower into a food processor and blitz until almost pureed.
Spoon 110g of the puree cauliflower, lemon juice, coconut cream and flour mix into the egg mix.
Fold all ingredients until just combine.
Pour the batter into the cake tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
Place the cake on a cooling rack until completely cooled.
Meanwhile, place the dates and water into a saucepan on a high heat until the water is absorbed and the dates have broken down, leave aside to cool.
Make the frosting by place the remaining 240g cauliflower, cocoa, oil, dates and salt into a food processor and blitz until silky smooth.
Cut the cake horizontally into 2 layers.
Place a cake layer on a plate and top with half the frosting.
Top the frosting with the second cake layer, then top with the remaining frosting.
Enjoy!

Cauliflower Chocolate and Coconut Cake recipe

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Carrot Pineapple and Coconut Cakes

Posted on September 22, 2018 Posted in Cakes .

Carrot Pineapple and Coconut Cakes

I have made quite a few variations of carrot and pineapple desserts, however I’m never quite satisfied with the final outcomes. Yes they were nice, but have never been blog worthy, they always lacked a little something extra to give them that wow factor.

Finally I have got there, funnily it was as simple as using my carrot cake recipe as a base and altering accordingly. I can’t believe I had the perfect base recipe all along and have attempted 5 different versions over the span of the last 2 years!

So we know coconut and pineapple are complementary tropical flavour parings. While, the carrot and the pineapple have very similar textures as well as being well balanced when combined (the pineapple sweetness works perfectly with the savory flavour of the carrot).

This recipe is an easy and luscious-tasting spin on a tropical cake combined with a spiced carrot cake.

Ingredients:

Cake:

150g butter
180g brown sugar
1 egg
180g self raising flour
1 tsn baking powder
½ tsn bi carbonate of soda
1 tsn ground ginger
1 tsn mixed spice
90g desiccated coconut
2 tsn lemon zest
210g pineapple, diced
180g carrot
90ml coconut milk

Frosting:

20ml coconut milk
70g icing sugar
40g butter

Method:

Pre-heat the oven to 200c degrees and line a 16 capacity cupcake tin with cupcake patties. Spray the inside of the patty cases with a little oil spray.
Using electric beaters beat the butter and sugar until light and creamy.
Add the egg and beat until well combined.
Add the flour, powder, soda, spices, coconut and zest in another bowl and stir until combine.
Grate the carrot and add into the flour mix along with the diced pineapple, stir to combine.
Add the butter mix to the flour and stir.
Add the coconut milk and stir until the mix is well combine.
Spoon the mix evenly into each patty case.
Bake in the oven for 15 minutes.
Meanwhile make the icing by placing all the ingredients into a bowl and using electric beats whisk until light and fluffy.
Once the cakes are cooked place on a cooling tray until cold. Remove from the patty cases.
Spoon the frosting into a piping bag fitted with a star nozzle and pipe little circles of frosting on each cake.
Top with a pineapple piece or extra coconut if desired.

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