Triple Coconut Loaf Cake Food

TRIPLE COCONUT LOAF CAKE

Steps:

• Coat 8 1/2 x 4 1/2 loaf pan with butter and turbinado; set aside.
• Toast coconut in microwave 1-2 minutes, stirring often then pulse in processor until fine. Add to flour mixture; set aside.
• Cream butter and sugar until white and fluffly, 5-7 minutes, then add egg and blend on medium speed for 1 minute.
• Combine the milk, cream of coconut, and rum in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with the dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute.
• Spoon the batter into the prepared pan; bake for 35 minutes then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted into the center comes out clean. Cool cake in the pan 5 minutes, then invert onto a rack to cool upside down. Transfer to a cutting board (still upside down); slice into wedges. Serve with tangy pineapple icing.
• Icing:.
• Combine powdered sugar, light corn syrup, lime juice and lime zest in a bowl.
• Boil pineapple juice, sugar and salt in a saucepan over high heat until reduced to 1/2 cup, about 10-12 minutes. Pour syrup over powdered sugar mixture; stir.

BLUEBERRY CORNMEAL CAKES

Steps:

• Pre-heat oven to 400*F.
• Melt the butter in a large skillet over medium heat. Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
• Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
• On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. Increase the speed to medium low and stir in the browned butter.
• Increase speed to medium and beat until smooth.
• Fold in the blueberries.
• Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
• Transfer to a wire rack to cool completely.

COCONUT PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
• Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
• Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.

COCONUT LOAF

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
• Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.

COCONUT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.
• Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.
• Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.
• Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.