Coconut Glaze Food

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

BAKED COCONUT DOUGHNUTS WITH COCONUT GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1 tablespoon milk and 1/2 teaspoon coconut extract with whisk until smooth. In another small bowl, place 1/4 cup coconut.
• Dip tops of doughnuts in glaze, then dip in coconut. Serve warm.

COCONUT GLAZE

Steps:

• Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.

POUND CAKE WITH LEMON COCONUT GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
• Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
• Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
• Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
• Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

COCONUT LEMON POUND CAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
• Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
• Whisk the eggs, coconut milk, lemon juice and zest together.
• Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
• Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
• Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
• Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
• Decorate with strawberries and coconut flakes (optional) and serve.

COCONUT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F, with rack in the lower third of oven.
• Sift together flour and 3/4 cup sugar.
• Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract.
• Increase speed to medium, and beat until soft peaks form, about 3 minutes.
• With machine running, add remaining 3/4 cup sugar, a little at a time. Increase speed to high, and beat until peaks are stiff and glossy, about 2 minutes.
• Remove bowl from mixer.
• Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
• Slowly pour batter into a 10-inch angel food cake pan.
• Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
• Immediately from the oven, carefully invert pan onto a wire rack. Let cake cool in pan, about 1 hour.
• Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
• Pour the heavy cream into a chilled stand mixer bowl (to chill a bowl fill with water and ice and let sit for a moment, then empty and dry) and add the sugar and coconut extract.
• Beat the cream until peaks stand in firm when the beaters are lifted, about 2 minutes.
• Gently frost the cooled angel food cake and sprinkle with unsweetened coconut flakes. (Or sweetened if you prefer!)

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan.
• Sift flour and salt together.
• Beat butter and sugar in a large bowl until fluffy.
• Add extracts and the eggs one at a time until well mixed.
• Mix flour mixture into the batter alternatively with one cup of the coconut milk.
• Fold in two cups of flaked coconut.
• Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
• Cool in cake pan for about five minutes then invert onto cooling rack.
• Whisk powdered sugar and remaining 1/4 cup of coconut milk.
• Spoon glaze over cake and sprinkle with additional coconut.

COCONUT CAKE DOUGHNUTS WITH COCONUT MILK GLAZE

Steps:

• Attach candy thermometer to a large heavy bottomed pot (cast-iron or Dutch oven, preferred). Fill pot about 3-inches deep with shortening or oil. Set over low-medium heat to 375 degrees. Prepare dough while oil heats.
• In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of flour with sugar, baking soda, baking powder, salt, and nutmeg. Add coconut milk, whisked eggs, and melted butter. Mix on low speed until smooth. Add remaining flour and continue to mix on low speed until thoroughly combined. Scrape down bowl as needed.
• Transfer dough to a floured work surface. Dough will be rather sticky. Lightly flour the top of dough and pat or roll dough to a thickness of 3/4-inch. Using a floured 3 1/2-inch doughnut cutter (or round cookie cutters), stamp out doughnuts. Transfer doughnuts and doughnut holes to baking sheet. Gather scrape dough, knead together, and re-roll to stamp out more doughnuts.
• Brush off any excess flour from the cut doughnuts. Carefully place about 3-4 doughnuts at a time into hot oil. Do not overcrowd the pot. Cook for 1 minute on each side, until golden in color. Cook doughnut holes for about 45 seconds on each side.
• Drain cooked doughnuts on wire rack or paper towel lined baking sheet. Keep an eye on candy thermometer and adjust head accordingly to maintain a constant cooking temperature.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
• For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

AWESOME COCONUT CAKE WITH GLAZE

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

COCONUT POUND CAKE RECIPE

Steps:

• Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
• In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
• Sift together flour with salt. Set aside.
• Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
• Add the flaked coconut by hand. Do not overmix.
• Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
• Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
• In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
• Add the coconut extract and milk, mixing to combine.
• Pour the glaze over hot loaves and allow to drizzle down sides.
• Sprinkle with additional flaked coconut, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!