CARAMEL COCONUT CAKE
Sally Grosserode's old recipe. The cake has a topping when you flip over after baking. You will need wax paper.this is more like a very pretty bread than a cake . it tastes wonderful
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter large loaf pan pan .
- Place wax paper in pan.
- Butter wax paper. heavily .pam doesnt do it. it needs the butter.
- Mix brown sugar and coconut.
- Spread over wax paper in pan.
- Mix egg, sour cream, brown sugar, salt and soda.
- Add flour, baking powder and vanilla.
- Pour over topping.
- Bake in moderate oven-350 degress in preheated oven for 1 hour in closed oven dont check will fall.
- Turn upside down, peel off waxed paper while hot.
- Be careful because hot sugar burns.large.
Nutrition Facts : Calories 284.1, Fat 10.9, SaturatedFat 8, Cholesterol 31.3, Sodium 197.7, Carbohydrate 44.9, Fiber 1.7, Sugar 32.5, Protein 3.2
COCONUT-CARAMEL ICEBOX CAKE STACKS
Chocolate, caramel and toasted coconut-one of our favorite trios! Remind you of a popular Girl Scout cookie? Well, here it is in icebox-cake form, and it's super simple to put together. Can we share a cook's secret? One of the best parts of this recipe is the leftover chocolate-coconut coating on the baking sheet. Let it harden, break into shards and let a piece melt in your mouth!
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 6 cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet and bake until golden and toasted, tossing halfway, 8 to 10 minutes. Let cool completely.
- Put the cream cheese, confectioners' sugar and dulce de leche in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and continue to beat until stiff peaks form, about 2 minutes. Fold in half of the toasted coconut.
- Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the caramel-coconut cream onto each cookie. Repeat to make 3 more layers of cookies and cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie. Cover the plate loosely with plastic wrap and refrigerate for 12 hours or overnight.
- When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet. Combine the chocolate, coconut oil and salt in a small saucepan. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer warm to the touch but still liquid.
- Pour about 2 tablespoons of the chocolate mixture on top of each icebox cake and let it drip down the sides (reuse any of the excess chocolate coating that drips onto the baking sheet if you need to). Sprinkle the tops of the cakes with the remaining toasted coconut. Freeze the icebox cakes to set the chocolate, about 10 minutes. Transfer each cake to a plate and serve.
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